Azu is a Tatar dish and there are many variants of it in the world. As they say-each mistress-a secret. I offer mine. It is less fat due to the fact that not all the ingredients will be fried separately as in the traditional recipe, but more spicy due to pickled garlic arrows.
Heat the oil in a frying pan, throw the sliced meat into it and fry on the biggest fire, so that each piece is covered with a crust.
Now pour about 1 Cup of water, add soy sauce, cover and put out for about 30 minutes-during this time the water should boil.If the water does not boil - open the lid, turn on the maximum fire and evaporate the water.
Throw the onion to the meat and fry it well.
Now add the sliced pickles and fry too.
Add sliced tomatoes without skin and tomato paste, mix.
Add sliced potatoes and water.The amount of water depends on whether you like the dish thicker, or like more gravy. It took me about 2 glasses.
Taste for salt - doselevel, if needed. And another point - I always put sugar in dishes with tomato to balance the taste-not to be very sour. You decide to add sugar yourself or notCover and simmer over low heat until potatoes are ready.
For 10 minutes until ready, add the marinated garlic arrows. Here I will digress on "what can replace pickled garlic arrows".
1. Fresh garlic arrows ( in season)
2. The so-called pickled cherry, which is sold on the market in the departments with salted/pickled vegetables.
3. Fresh garlic (in season)