Azu (beef stew) is a traditional dish of Tatar cuisine, which is certainly offered by restaurants of national cuisine. his is a stew of vegetables and fried pieces of meat, which are stewed with carrots, tomatoes, onions, potatoes, and, of course, with pickled cucumber slices.
It is preferable to cook it on a fire in a cauldron or cast iron. However, in a city apartment, this amazing dish can be made no worse. For this, modern equipment is suitable, such as glass refractory pots, cauldrons made of various alloys and Teflon pans. We offer you a recipe for azu, which we prepared in an ordinary frying pan.
Azu is supposed to be a bit spicy, although you can always make it to your liking.
Step by step method
The meat is rinsed with water, cut into small pieces and fried in a pan.
When the meat is covered with a crust, add tomato paste, pepper and salt, pour water, cover with a lid and put on a slow fire.
The tomato is cut into thin slices.
Grind garlic on a board or pass it through a special press.
Pickled cucumbers are cut into small slices.
Fry onion cut in half rings.
After the meat with tomato paste is stewed for about 20 minutes, put onions and cucumbers in a pan, add flour diluted in water.
Potatoes are peeled and cut into small cubes, fried in a separate frying pan until a crust appears.
Cover with a lid, stew the azu for 5 minutes, then add potatoes and bay leaf. To prevent the dish from burning, you can add more water.
After 10 minutes, when the potatoes are almost ready, throw in the remaining garlic, dill and tomato slices. Cover with a lid and simmer for another ten minutes until tender. If desired, you can sprinkle the azu with chopped herbs or add your favorite seasonings to it.
Tips & variations
The dish should be salted only after adding pickles.
In order for the azu to turn out tasty, it is necessary to observe the correct proportions of onion and meat (1 to 2).
Large pickles are always pre-peeled and cleaned out the seeds.
So that during the cooking process the meat does not lose its juiciness, it should be fried in hot oil.
Potatoes should be fried almost until tender in a separate pan before being added to the main dish.