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 Azu in Tatar Style Recipe
Azu is a dish from Tatar cuisine. This dish has always been and remains a favorite in our family. Very easy to prepare. Meat and potatoes turn out juicy, and the light taste of garlic gives piquancy to this yummy.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes
Cuisine Tatar Cuisine
Keyword Medium
Cook Time 60
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes
Cuisine Tatar Cuisine
Keyword Medium
Cook Time 60
Servings
Ingredients
Instructions
  1. Cut the meat into 2.5*2.5 cm pieces.
    Cut the meat into 2.5*2.5 cm pieces.
  2. Peel the potatoes and cut them into 4 pieces.
    Peel the potatoes and cut them into 4 pieces.
  3. Cut the onion into cubes.
    Cut the onion into cubes.
  4. Cucumber is also cut into cubes.
    Cucumber is also cut into cubes.
  5. In a saucepan or a deep frying pan with a thick bottom or a baking dish, pour 3 tbsp.l. vegetable oil, put the meat, pepper! DO NOT ADD SALT! otherwise, the meat will give up its juice and will be dry. And fry over high heat, stirring occasionally, for 5 minutes.
    In a saucepan or a deep frying pan with a thick bottom or a baking dish, pour 3 tbsp.l. vegetable oil, put the meat, pepper! DO NOT ADD SALT! otherwise, the meat will give up its juice and will be dry. And fry over high heat, stirring occasionally, for 5 minutes.
  6. Then add the onion. Fry a little more, put the tomato paste, stir, reduce the heat, after a couple of minutes add the pickles, stir again and leave to simmer, stirring occasionally so as not to burn.
    Then add the onion. Fry a little more, put the tomato paste, stir, reduce the heat, after a couple of minutes add the pickles, stir again and leave to simmer, stirring occasionally so as not to burn.
  7. While the meat is stewing with cucumbers, onions and tomato paste, pour the remaining oil into a separate frying pan and fry the potatoes over very high heat until a golden crust is formed, almost to the ready state.
    While the meat is stewing with cucumbers, onions and tomato paste, pour the remaining oil into a separate frying pan and fry the potatoes over very high heat until a golden crust is formed, almost to the ready state.
  8. When the potatoes are ready, send them to the meat. And only now salt the meat, add salt, mix, add fried potatoes. Mix everything again. Cover and leave to simmer for 10 minutes on the slowest fire.
    When the potatoes are ready, send them to the meat. And only now salt the meat, add salt, mix, add fried potatoes. Mix everything again. Cover and leave to simmer for 10 minutes on the slowest fire.
  9. After 10 minutes, add the chopped garlic (I grate or chop very finely with a knife). Stirred. Closed the lid, turned off the stove, covered with a towel and forgot for 30 minutes.
    After 10 minutes, add the chopped garlic (I grate or chop very finely with a knife). Stirred. Closed the lid, turned off the stove, covered with a towel and forgot for 30 minutes.
  10. In 30 minutes we start dinner, very satisfying and delicious! I serve it with herbs and fresh cucumber.
    In 30 minutes we start dinner, very satisfying and delicious! I serve it with herbs and fresh cucumber.
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