What is the best way to serve azu. How to cook aza in Tatar style from beef with pickles - step by step recipes with photos. Cooking azu in the oven in pots

30.12.2021

Someone remembers this hearty meat dish as a Soviet restaurant classic, someone has heard about its Tatar roots. But even a novice hostess can cook the basics at home, and it is not necessary to wait for a solemn occasion.

The variant, familiar to most as a classic basics, is rather a Russified version. So this dish was passed from family to family, from mothers to daughters for decades. This is how you would taste it in the dining room No. 1 of the 1975 model. The recipe is simple.

To get 3-4 servings at the exit, take:

500 grams of beef;
500 grams of potatoes;
2 medium onions;
3 pickled cucumbers of medium size;
300 grams of fleshy tomatoes;
20 grams of wheat flour;
40 grams of tomato paste;
a liter of beef broth;
oil (sunflower or corn);
2 cloves of garlic;
parsley;
salt and pepper.

Prepare the ingredients. Wash the meat in cool water and let dry. Clean your vegetables. To easily remove the skin from the tomatoes, first scald them in boiling water. After cooling, the skin will easily come off.

Then we process the basis of the dish - beef tenderloin. Chop the beef into oblong pieces. The incision is made in the direction across the fibers. You should end up with sticks a few centimeters wide and about six inches long, similar to those used to make beef stroganoff.

Important! For the correct basics, a sirloin or shoulder blade is suitable. A less successful option is the rear edge. It is difficult to get the desired result from the sinewy and greasy parts of beef: when frying, you risk making the meat tough and evaporate the juice.

Turn on a high heat, heat the oil in a non-stick frying pan. Don't cover. Fry the beef until golden brown for ten minutes, stirring constantly. The high temperature during frying will ensure that the meat juice remains inside during further stewing.

Reduce the heat by a third, sprinkle the meat with flour and spices, and cook for another five minutes. Flour will make the sauce thicker, provide a consistency familiar from the Soviet Azu recipe. Now transfer the meat to a stewpan with thick walls (a saucepan will do), pour over the warmed beef broth. Simmer covered over low heat for about half an hour. For lack of broth, use boiled water.

While the beef is languishing, take care of the vegetables. Put the onion sliced in rings into the still hot pan and sauté for a few minutes. Grate the tomatoes or chop finely. Add to the onion rings along with the tomato paste. Fry for another five to seven minutes over moderate heat.

Grind pickled cucumbers into small sticks. Add to the pan with vegetables, continue to heat for another ten minutes. Then raise the temperature slightly to evaporate the excess tomato juice. After adding vegetables to the beef, continue to simmer.

Cut the potatoes into strips, as for deep-frying. Fry in a new dish until golden brown at high temperature. Lightly salt. When the beef azu is almost ready, add potato strips there and mix.

Add chopped herbs and garlic. Add spices if not enough. Turn off the stove, and leave the food to languish under the lid for another ten minutes. Juicy meat dinner is ready.

Azu in Tatar

The phrase “azu in Tatar”, to be fair, is incorrect. We owe this simple recipe to the Tatars, and any azu is Tatar. And subsequent modifications of the dish have little to do with the original version of the nomads, retaining only the name and basic technology.

The main feature of the Tatar azu, which is hardly applicable in home cooking, is the use of horse meat. Originally prepared the basics in this way.

But you can add a national oriental flavor to the usual azu recipe by slightly changing the set of ingredients given in the classic recipe above:

replace beef with fresh lamb;
remove flour from the recipe;
replace the pasta with sun-dried tomatoes in their own juice;
instead of butter, use fat, or take ghee;
put more garlic and pepper - in the Tatar version, the azu is sharper;
replace parsley with cilantro.

The rest of the cooking technology remains the same. Instead of a saucepan, it is preferable to use a cauldron.

pork azu recipe

This is interesting:

A common modification of an oriental delicacy is a pork azu recipe. It will not work to feed a Tatar with this food, since Islam prohibits eating pork carcasses, but a Slavic husband will appreciate the tender and satisfying pork aza.

Dinner for four comes from:

400 grams of pork tenderloin;
2 medium onions;
300 grams of potatoes;
Bay leaf;
1 st. a spoonful of sunflower oil;
tomato juice;
pickles or barrel cucumbers;
three or four ripe tomatoes;
greenery;
salt and pepper.

Cut the pork into neat bars and fry over high heat for ten minutes. Pig flesh is fatter than sheep or cow, so it is important to use less oil than in a traditional recipe.

Add onions, tomatoes and cucumbers. Slightly lowering the temperature, fry for another five to seven minutes. Add spices and pour in tomato juice. Simmer covered until half cooked.

Fry the potatoes in a separate bowl until golden brown. Send to the meat. At the end, add bay leaf, chopped garlic and herbs.

The total cooking time is significantly less than for beef azu. Therefore, such a recipe is good if guests suddenly appeared, or for a quick dinner.

Azu from turkey

You can diversify a low-calorie diet with a dietary variation of the azu: cook the azu from a turkey.

For 3-4 servings take:

400 grams of turkey thigh fillet;
2 pickles;
30 grams of tomato paste;
300 grams of potatoes (4-5 medium tubers);
1 onion;
1 carrot;
spices to taste.

Chop the turkey into elongated sticks and send to fry over medium heat in a frying pan or thick-walled pan. After 15 minutes, add onion half rings and carrot strips. Continue roasting.

Meanwhile, in a separate skillet, cook the potatoes, also chopped into strips. Combine potatoes with poultry, add tomato paste, chopped pickles, salt and pepper.

If simple conditions are met, turkey azu is suitable for a children's menu. In this case, leave the amount of spices to a minimum. Tomato paste is only natural, cooked at home. Pickled cucumbers are preferably excluded or reduced to a minimum. In this form, turkey azu is suitable for feeding children from two years old.

Chicken fillet is less suitable for cooking azu, which requires a long stew. The soft flesh of chickens will lose its shape. However, if aesthetic requirements for a hearty dinner are not important, replace the turkey with chicken in the same ratio in the recipe.

How to cook the basics correctly: tricks and cooking features

To obtain a crispy azu texture, it is important to follow the technology of the recipe. Follow these helpful tips to help you achieve the famous spicy, salty taste.

Don't use pickled cucumbers. They contain a lot of vinegar, which will affect the palatability of the food and make the fillets tougher. Accordingly, canned gherkins are not suitable for azu.
Follow the rule: first, separate frying of the ingredients, then joint stewing. Only in this way, as a result, it will be the basics on the table, and not potato stew with tomato paste.

You can diversify the traditional recipe by preparing the basics not on the stove. The food will acquire new shades of taste.

Cooking azu in the oven in pots

Try to cook the basics according to the original recipe using ceramic or clay baking pots.

The composition and number of components are identical to the classic azu recipe.

The beef will first have to be fried in a hot frying pan. Then distribute the ingredients among the pots, following the following sequence: first the vegetables, then a layer of tomato puree, after the half-cooked meat part, potatoes on top. Coat again with tomato puree, and you can also add sour cream to this option.

Place a crushed clove of garlic in the middle of the pot. Remember to lightly salt and pepper each new layer.

In a preheated oven, bake the aza for 60 minutes, maintaining a temperature regime of 200 degrees. If using pork, reduce the roast time to 40 minutes.

Cooking azu in a slow cooker

When the goal is to cook the basics quickly and with a minimum of hassle, use a slow cooker. Use products from the classic azu recipe, cutting the number of ingredients in half.

First, turn on the appliance to the "frying" function. Pour vegetable oil into the bottom of the bowl, heat up and put the beef or lamb. Stir constantly, keep the lid open. After 15 minutes, add onions and cucumbers. Cook for another 5 minutes until the vegetables are browned.

Place potatoes in the multicooker bowl, fill with water so that the contents are slightly visible from under the liquid. Add tomato paste, salt and pepper, garlic. Set the "extinguishing" program for 90 minutes. Ten minutes before the end of the program, open the lid, stir and add fresh chopped herbs.

Azu in Tatar style with pickles- a traditional and popular recipe for oriental cuisine, more precisely Tatar, which has a long history and a large number of variations. This dish is fried pieces of meat, which are subsequently stewed with vegetables. The word "azu" in Tatar sounds like "adzyk", which means food in translation. There are still no other opinions and theories about the meaning of the name of this dish.

The history of this dish is rooted in the distant past. There is an opinion that the first azu was prepared by Tatar nomads from horse meat fried in a cauldron with vegetables. To date, there are so many basic recipes that it is impossible to list all of them.

Azu is prepared in Tatar style not only from horse meat, but also from lamb, beef, chicken, pork and rabbit meat. Today I want to offer you a Tatar azu recipe with pickles and beef.

Based on this recipe, you can cook azu with pork or any other meat. There is also a lot of variety in the vegetable component. It differs from potatoes stewed with meat, or roast azu, with a sharp taste, given precisely by pickles. If certain vegetables, in particular potatoes, may be absent in the azu, then the presence of pickles in it is a prerequisite.

Personally, I really like azu in Tatar style with pickles and potatoes. Thanks to the potatoes, the dish becomes even more satisfying and does not require absolutely any addition. Azu is traditionally cooked in two dishes - a frying pan and a saucepan or in a saucepan.

Meat is pre-fried in a pan, then stewed with vegetables in a deeper container. This spicy, spicy and rather fatty dish, I think, will be appreciated by men.

Ingredients:

Beef or young veal - 300 gr.,
Carrots - 2 pcs.,
Tomatoes - 2 pcs.,
Onion - 1 pc.,
Potatoes - 3-4 pcs.,
Tomato paste or sauce - 2 tbsp. spoons,
Pickled cucumbers - 2 pcs.,
Sunflower oil,
Spices,
Salt.

Azu in Tatar style with pickles - recipe

Cut the beef pulp into cubes or thin strips, as for. Cut the meat across the grain. And to make the pieces themselves even, use slightly frozen meat. Fresh meat from a store or bazaar should be put in the freezer for a few minutes. And vice versa, taking the meat out of the freezer, let it thaw.

Prepare the vegetable component for the basics in Tatar. Cut fresh tomatoes into cubes.

Onions also chop into cubes, but smaller sizes.

Cut pickled cucumbers into thin strips. If you do not have pickles, you can replace them with pickled ones. But for cooking azu in Tatar they are not suitable.

Peel carrots and potatoes. Grate carrots on a medium grater.

Cut the potatoes into cubes, as for.

Put the beef pieces into the pan with hot oil.

Stirring the meat with a spatula, fry it for 2-3 minutes. We fry on a big fire. It is necessary that the meat is browned only on the outside.

After that, add carrots and onions to it.

Simmer another 2-3 minutes.

Transfer the stewed beef with onions and carrots to a saucepan or pan. Add cucumbers and tomatoes.

Mix vegetables with meat.

Add tomato paste, spices and salt. Salt is added carefully, taking into account pickles.

Pour in a small amount of water. The water should cover half of the meat and vegetables.

Cover the saucepan with azu and put on a small fire. While the azu is languishing, fry the potato cubes in a pan until golden brown.

Put the fried potatoes in a saucepan with azu.

After adding the potatoes, boil it for another 10 minutes.

It is important that the potatoes are not overcooked, and the dish itself does not end up looking like porridge. Before removing the pan from the heat, be sure to check whether it is spicy and salty enough. azu in Tatar style with potatoes and pickles. This delicious and fragrant dish of Tatar cuisine is served in deep plates, hot and sprinkled with finely chopped herbs. Enjoy your meal. I would be glad if you liked this Tatar basics recipe and will come in handy in the future.

Azu in Tatar style with pickles. Photo

As I wrote at the beginning of the article, there are a lot of basic recipes. As an example, I want to give another recipe for cooking azu in Tatar style with pork and cucumbers. The cooking technology in it will be slightly different, respectively, and the taste too. Choose the one that is closer to you.

Ingredients:

Pork - 300 gr.,
Spices - 5 gr.,
Bay leaf - 1-2 pcs.,
Butter - 200 gr.,
Tomatoes - 4 pcs.,
Pickled cucumbers - 2 pcs.,
Onions - 2 pcs.,
Potatoes - 3 pcs.,
Sunflower oil,
Salt.

Azu in Tatar with pork - recipe

Cut the pork across the grain into 5cm x 2cm cubes. Peel onions and potatoes. Wash your tomatoes. Cut the tomatoes into two pieces. Grind them in a blender to a puree. Potatoes and salted cut into strips. Moreover, potatoes should be cut into coarser bars than cucumbers. Onion cut into quarters of rings.

Put the pork pieces into the hot oil. Fry them for 1-2 minutes. Transfer the fried meat to a saucepan or cauldron with thick walls and a bottom. Put the onion in the pan in which the meat was fried. Put a piece of butter - half of that indicated in the recipe. Thanks to the butter, the onion will acquire an amazing taste. Fry chopped onion until slightly golden.

Put it in the pot with the pork. Next, fill the meat with onions with tomato puree from fresh tomatoes. Add pickled cucumbers to these ingredients. Mix everything. Add salt, spices. Put in a bay leaf. Put the pan with azu in Tatar style on a slow fire. Simmer with vegetables for 15 minutes. In a clean skillet, melt the butter. Throw potato wedges into a colander.

Dip with paper towels and napkins. Pour into melted butter. Stirring, fry for 4-5 minutes. The potatoes should just brown. Don't make it soft. Send the fried potatoes to the pan with azu. Stir.

Extinguish azu in Tatar with pork, pickles and potatoes for another 10 minutes, while avoiding a strong boil. Enjoy your meal.

The azu recipe is considered one of the most ancient in Tatar cuisine. There are dozens of variations of it, and each hostess is sure that only her basics are “correct” and the most delicious! According to tradition, the dish is prepared from horse meat, lamb or beef (pork is not used, since most Tatars profess Islam). The meat is fried and then stewed in a spicy or not very spicy tomato sauce. Fried potatoes and pickles are added to it, without which a real azu is simply unthinkable! Yes, yes, beef azu with pickles is a classic and authentic recipe.

In addition to the three basic ingredients, carrots, bell peppers, mushrooms, cabbage and other vegetables may be included in the composition of the dish. In this case, the consistency can also be different, both thick and more liquid. In the latter case, a spoon is served with the azu so that you can enjoy the sauce to your heart's content.

Basic rules for delicious azu

The meat is first fried and then stewed.
Onions are sautéed in the same pan where the meat was fried.
The beef is stewed in tomato sauce until tender, and only after that it is combined with fried potatoes.
Pickled cucumbers are always added, which give the azu a special, recognizable taste.
Garlic, herbs and spices are put at the very end of cooking.

What dish to cook in?

It is better to fry meat in a cast-iron pan, which heats up well and keeps the temperature for a long time. For long-term stewing, a saucepan with a thick bottom, a saucepan or a cauldron is suitable. You can cook basics in clay pots in the oven - it will turn out very tasty, especially if you add a spoonful of sour cream or yogurt at the very end.

Ingredients

beef 500 g
vegetable oil 2-3 tbsp. l.
onion 1 pc.
tomatoes 2 pcs.
tomato paste 1 tbsp. l.
hot water 0.5 tbsp.
potatoes 500 g
pickled cucumbers 2-3 pcs.
salt 0.5 tsp
bay leaf 1 pc.
garlic 1 tooth
red ground pepper 2 chips.
ground black pepper 2 chips.
garlic 2 teeth
parsley 5 g

Recipe for beef azu with pickles

Cut the beef across the grain into long pieces 1 cm thick. Beef tenderloin or pulp is ideal, without tendons and films.
We take a frying pan, heat it red-hot and pour in a little vegetable oil. We spread the meat in one layer, that is, fry it in several stages, in portions. If all the beef is immersed in the pan at once, it will not acquire a beautiful crust, but will begin to lose juice and stew. And for cooking azu, this is unacceptable, the meat must be fried, “seal” all the juices inside. Be sure to cook without a lid, over high heat, for 2-3 minutes, without adding salt! When the first portion is ready, add a little oil again and fry the next one.
We put all the fried meat in a cauldron or in a saucepan, where the azu will be stewed.
In the same pan where the meat was cooked, we will pass the onion. No need to wash it or wipe it with a napkin - all the fat and meat juices will be absorbed into the onion during frying, which will make the taste of the azu very rich. Cut a large onion into cubes and fry for 2-3 minutes, until soft, stirring with a wooden spatula. Combine onions with fried beef.
Next, prepare the tomatoes. We peel a couple of large tomatoes from the skin, and then grind them through a grater. Pour the resulting tomato puree into a saucepan with meat. There we also add 1 tablespoon of good tomato paste (without starch in the composition), diluted in 0.5 cups of hot water. If fresh tomatoes were not at hand, you can replace them with tomatoes from a can, canned in their own juice - you will need 200 g of grated tomatoes.
We put the pan with the fried meat, onion and tomato sauce on low heat and simmer under the lid. If there is not enough liquid to completely cover the meat, you can add a little boiling water.
Young beef will cook in 30-40 minutes, older and tougher meat will be stewed for more than 1 hour. Salt is not necessary! We will add salt at the very end of cooking, focusing on the degree of salinity of cucumbers and potatoes. The beef should reach full readiness, that is, become soft when pressed and easily shredded.
While the meat is stewing, we are preparing the potatoes. We clean the tubers from the peel and cut into strips or large pieces. Fry in hot oil until almost done. It is not necessary to fry until soft and crumbly, since the potatoes will still be stewed with meat. But it should not be raw either, otherwise it will remain too hard when immersed in tomato sauce. In the process of frying, salt the potatoes by adding 2-3 pinches of salt.
We put the fried potatoes in a pan with the already fully cooked beef. There we also put pickled cucumbers, cut into strips. Salt and pepper to taste, add bay leaf. Gently mix everything, cover with a lid and simmer over low heat for literally 5-7 minutes - this time is enough for all the ingredients to combine and the potatoes to reach the condition.
At the very end, add finely chopped garlic and parsley, mix and remove the pan from heat.
Let the azu brew for 10 minutes under the lid.

Serve the dish hot, sprinkled with fresh herbs.

Tatar beef azu: choose the best recipe from our selection - hearty, tasty and fast!

Tatar beef azu is a very tasty and satisfying traditional Tatar dish, which is usually cooked in a cauldron, but at home, an ordinary thick-walled pan is also suitable for this.

The main components of azu in Tatar are meat (beef, lamb or even horse meat) and a variety of vegetables, among which must be pickles. All this together languishes on the stove until the ingredients are saturated with the tastes and smells of each other. The result is an indescribably appetizing and fragrant second course, which the Tatar cuisine is rightfully proud of.

We offer you a step-by-step recipe with a photo of the classic Tatar beef azu. There is nothing complicated in it, so you will master it without difficulty. If you start right now, in an hour and a half you will have a real gastronomic delight on your table.

beef - 500 gr
potatoes - 5 pcs
onion - 2 pcs
pickled cucumbers - 3 pcs
carrots - 2 pcs
tomato - 4 pcs
bay leaf - 3-4 pieces
pepper
vegetable oil

Thin slices cut a pound of beef and dry with a paper towel.

We cut two medium heads of onions into half rings.

We chop 2 medium carrots with medium-sized straws.

We put a frying pan on the fire, pour vegetable oil and, when it is hot, fry the beef on both sides (3-4 minutes each) until golden brown.

After that, we shift the meat into a thick-walled pan or cauldron heated over medium heat.

In the pan where the meat was fried, add a little oil and fry on it, first chopped onions, and then carrots. Vegetables are also sent to the pan.

We cut 3 pickled cucumbers into small strips.

Add them to meat and vegetables.

Cut 4 medium tomatoes into quarters and also put in a saucepan. Simmer everything together for about 20 minutes.

During this time, cut the potatoes into strips and fry them in a pan until half cooked.

After that, put it in the pan and simmer the dish on the fire for about 10 more minutes (focus on the readiness of meat and potatoes). At the end, salt and pepper everything to taste, turn off the fire and insist the dish for another 10 minutes.

Now we put the amazingly fragrant Tatar azu in portioned plates and serve it to the table.

Recipe 2: azu in Tatar beef (step by step)

If at least once you have tried the basics in Tatar, then, undoubtedly, you will remember the amazing taste of this simple, very tasty and at the same time practical dish for a long time. Azu is prepared from simple and affordable products, it turns out to be inexpensive and very satisfying. I offer an excellent recipe for beef azu.

400 gr. beef
2 pcs. onion
2-3 tomatoes or 1 tbsp. tomato paste
2/3 cup beef broth or water
4 garlic cloves
1 pickle
1 tsp flour
vegetable oil
peppercorns
Bay leaf

For azu, young beef from the shoulder or back leg is best. Cut the meat into slices.

Heat the pan well with vegetable oil. In fact, real basics are cooked on animal fat, for example, on melted lard, but on a vegetable dish it turns out to be lighter, and cholesterol in it does not go off scale.

Fry the meat over high heat. The beef should be browned, it is not necessary to fry until tender.

In the same oil in which the meat was fried, chopped onions are fried. The style of cutting does not play a special role, but cut into half rings looks somehow tastier))). Fry the onion over medium heat.

Add diced tomatoes or tomato paste to the onion. Lightly fry.

We combine passivated vegetables and meat.

Fill with meat broth or plain water. Salt, pepper to taste, you can put black peppercorns. When the contents of the pan boil, reduce the heat. Simmer the meat until tender over low heat. To reduce the evaporation of the gravy, cover the pan with a lid. Depending on the meat, stewing takes from 15 minutes to an hour.

When the beef is almost ready, add the diced pickled cucumber and crushed garlic. Do not forget to put 2-3 pieces of bay leaf. To make the gravy thicker, put a teaspoon of flour (carefully so that no lumps form).

Mix everything, simmer for another 10 minutes. and turn off the fire. To make the azu in Tatar more delicious, let it brew for at least a quarter of an hour.

Recipe 3: azu from beef stew in a slow cooker

Azu is a dish of Tatar cuisine, where pieces of beef and vegetables are harmoniously combined. If you decide to please your home azu in Tatar, you will need a cast-iron pan, a cauldron or a wonderful “miracle pot” - a slow cooker that does an excellent job of preparing this dish. Well, in a limited time, a quick recipe for azu with stew will help you out.

Beef stew - 1 can
Potatoes - 8 pcs.
Carrots - 2 pcs.
Onion - 2 pcs.
Garlic - 5 tooth.
Pickled cucumbers - 3 pcs.
Tomato paste - 30 grams
Olive oil
Bay leaf - 3-4 pcs.
ground pepper

Cut the peeled onions into medium-sized pieces.

Pour olive oil into the multicooker bowl, put the chopped onion and turn on the “Frying” program.

While the onions are frying, chop the peeled carrots into cubes.

Then put it in a slow cooker, stir and fry the vegetables for about 10 minutes.

Peel the potatoes and cut them into wedges.

Put the potato pieces to the fried onions and carrots.

Stir the vegetables and continue to cook them on the "Fry" mode for 15 minutes.

Cut pickled cucumbers into cubes about the same size as carrots.

Cut the peeled garlic cloves into thin slices.

Throw the garlic into the slow cooker with the fried potatoes.

Then add the tomato paste (if desired, it can be replaced with finely chopped fresh tomatoes).

Pour 150 ml of water into the slow cooker, pepper and salt the food, and then mix thoroughly.

Close the lid and turn on the "Extinguishing" mode for 30 minutes. In the middle of the program, open the slow cooker and put the chopped pickles into it, mix the contents of the bowl and close the lid.

After another 10 minutes, put the beef stew in the slow cooker and add 2-3 bay leaves.

Stir the food again, salt if necessary, then close the lid of the appliance and wait for the end of the program.
Before serving, sprinkle the Tatar-style azu with stew with fresh herbs. Bon appetit!

Recipe 4, step by step: azu from beef with potatoes

Azu from beef (the recipe with the photo is presented below) is a classic Tatar dish that has long been known around the world. According to Tatar traditions, beef meat is used for cooking, but there are variations with lamb, pork, chicken, turkey and even horse meat. The meat is cut into pieces and fried, then stewed with onions, tomatoes, potatoes and pickles. It turns out quite tasty, and most importantly satisfying!

1 kilogram of beef pulp;
800 grams of potatoes;
300 grams of pickles;
300 grams of fresh tomatoes;
90 grams of vegetable oil;
120 grams of tomato puree;
3 pieces of onion;
4 cloves of garlic;
1 tablespoon flour;
1 bay leaf;
ground black pepper;
allspice;
salt - to taste.

Prepare the meat. It should be washed and dried. Cut it into small strips. If desired, the meat can be mixed with herbs at this stage.

Heat up a frying pan, add vegetable oil and fry the tomato puree.

Take another, deep frying pan or cauldron (the whole dish will be cooked in it), pour in the oil and fry the meat until golden brown. At the end, salt and pepper to taste, add fried tomato and pour everything with clean water or broth. Everything should be stewed until half cooked under a closed lid.

Prepare other foods while the meat is cooking. Peel the pickled cucumbers from the skin, cut them into strips. Peel the onion, wash it and cut into half rings. Fry until golden brown.

You should also peel the potatoes and cut them into small pieces. Fry potatoes in oil until golden brown. To reduce the fat content of the dish, potatoes can be boiled.

Heat the flour in a dry frying pan, then let it cool slightly and dilute a little with the broth in which the meat is stewed. Pour everything into the meat. Also put cucumbers, fried onions there. Let everything simmer for 10 minutes.

After that, fried potatoes, bay leaves and peppercorns should be put in the pan. Simmer another fifteen minutes. Meanwhile, rinse the tomatoes and cut them into wedges or slices. If you wish, you can remove the skin. Pound the garlic in a mortar or squeeze through a garlic press. After a while, add tomatoes and garlic to the azu. Simmer another 5 minutes.

The dish is ready. It should be served hot, if desired, you can sprinkle with chopped herbs. Bon appetit!

Recipe 5: how to cook beef azu (with photo)

Thanks to the potatoes, the dish becomes even more satisfying and does not require absolutely any addition. Azu is traditionally cooked in two dishes - a frying pan and a saucepan or in a saucepan.

Meat is pre-fried in a pan, then stewed with vegetables in a deeper container. This spicy, spicy and rather fatty dish, I think, will be appreciated by men.

Beef or young veal - 300 gr.,
Carrots - 2 pcs.,
Tomatoes - 2 pcs.,
Onion - 1 pc.,
Potatoes - 3-4 pcs.,
Tomato paste or sauce - 2 tbsp. spoons,
Pickled cucumbers - 2 pcs.,
Sunflower oil,
Spices,
Salt.

Cut the beef flesh into cubes or thin strips. Cut the meat across the grain. And to make the pieces themselves even, use slightly frozen meat. Fresh meat from a store or bazaar should be put in the freezer for a few minutes. And vice versa, taking the meat out of the freezer, let it thaw.

Prepare the vegetable component for the basics in Tatar. Cut fresh tomatoes into cubes.

Onions also chop into cubes, but smaller sizes.

Cut pickled cucumbers into thin strips. If you do not have pickles, you can replace them with pickled ones.

Peel carrots and potatoes. Grate carrots on a medium grater.

Cut potatoes into chunks.

Put the beef pieces into the pan with hot oil.

Stirring the meat with a spatula, fry it for 2-3 minutes. We fry on a big fire. It is necessary that the meat is browned only on the outside.

After that, add carrots and onions to it.

Simmer another 2-3 minutes.

Transfer the stewed beef with onions and carrots to a saucepan or pan. Add cucumbers and tomatoes.

Mix vegetables with meat.

Add tomato paste, spices and salt. Salt is added carefully, taking into account pickles.

Pour in a small amount of water. The water should cover half of the meat and vegetables.

Cover the saucepan with azu and put on a small fire. While the azu is languishing, fry the potato cubes in a pan until golden brown.

Put the fried potatoes in a saucepan with azu.

After adding the potatoes, boil it for another 10 minutes.

It is important that the potatoes are not overcooked, and the dish itself does not end up looking like porridge. Before removing the pan from the heat, be sure to check if the spicy and salty Tatar azu with potatoes and pickles is enough. This delicious and fragrant dish of Tatar cuisine is served in deep plates, hot and sprinkled with finely chopped herbs. Enjoy your meal. I would be glad if you liked this Tatar basics recipe and will come in handy in the future.

Recipe 6: Azu with Beef Carrots (Step by Step Photos)

Beef 450 g
Carrot 1 pc.
Onion 2 pcs.
Vegetable oil for frying
Pickled cucumbers 4 pcs.
Garlic 5-6 cloves
Tomatoes 2 pcs.
Greens 1 bunch
Salt to taste
Spices to taste

Cut the meat into medium pieces, about 1 centimeter thick.

Fry it over high heat in vegetable oil until golden brown.

Now you need to peel the onion and cut it into thin half rings.

Fry until golden brown and add to meat.

Cut the cucumbers and add to the rest of the ingredients. Rub the tomatoes on a grater, squeezing the juice.

Add vegetables to the rest of the ingredients and stir. Then add a little water or broth is best, cover and simmer over low heat for about 30 minutes.

When you're done stewing vegetables with meat, add fried potatoes and garlic to them. Then add salt and spices to taste.

Recipe 7: Tatar Beef Azu in Tomato Sauce

Beef is a noble meat in itself, and therefore the approach to its preparation is special. Unlike turkey meat, for example, beef takes a very long time to cook, making it soft and juicy is not an easy task. According to this recipe, the meat is juicy, soft, and just melts in your mouth!

Beef 600 g
Tomato 2 pcs
Onion 1 pc
Sour cream 3 tbsp. l.
Tomato paste 3 tbsp. l.
Salt 2 tsp (+ spices to taste)
Greens 1 bunch.

Cut the beef into large pieces.

Fry the meat over high heat in olive oil, stirring constantly.

When the beef turns white and starts the juice, make the fire on medium, cover and simmer for 15-20 minutes.

In a separate frying pan, saute the chopped onion for about 5 minutes. Add tomato paste and sour cream to it, mix and simmer over medium heat for a couple of minutes.

We spread the onion with beef sauce, mix, cover and simmer for about an hour, periodically adding boiled hot water and stirring.

After 40 minutes, add coarsely chopped tomatoes to the meat and simmer for 10 minutes.

The most common dish of Asian (Tatar) cuisine is azu. This tasty, satisfying and fragrant dish gained popularity due to the fact that it was included in the menu of any self-respecting Soviet-era canteen. It is prepared from fatty meat, in the original horse meat or lamb, and vegetables.

The name "azu" comes from the Tatar "azdyk" and is translated as "food". In Persian, this word means "pieces of meat." Azu is considered an old recipe, but even its classic recipe, which includes potatoes and tomatoes, differs significantly from what was prepared in antiquity, because these vegetables came to Asia not so long ago.

Azu in Tatar style with pickles - a classic photo recipe with a step by step description

Each of the peoples who have taken this delicious dish to the list of their favorite foods has enriched their version of the basics with new interesting notes. Here is one version of the classic Tatar lamb azu.

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

Fat tail fat:
Lamb (pulp):
Onion:
Tkemali sauce:
Salted cucumbers:
Fresh Tomatoes:
Tomato juice:
Bay leaf:
Fennel:
cilantro:
Hot peppers:
"Hmeli-suneli":
Dry mix of spices "Adjika":

Cooking instructions

It is better to start by cutting the lamb pulp into thin strips.

In many modern recipes, vegetable oil is used as the fat component.

In old cookbooks, it is more often suggested to use ghee or tail fat for this purpose. A piece of this specific fat must be cut into cubes small enough for frying.

Cracklings, into which pieces of fat have turned, must be carefully caught. The fat rendered from them should be enough to fry the rest of the ingredients of the future azu.

Put the lamb into the resulting liquid fat.

It needs to be well fried. A beautiful golden brown crust should form on the meat.

Now it's time to add the onion to the lamb. It can be cut into relatively wide rings or half rings.

They also need to be well fried.

While the onions are browning, it's time to work on the tomatoes. To make the hard skin easier to peel off, they must be scalded. To do this, briefly they need to be lowered into boiling water. Remove quickly and let cool. After that, the exfoliated skin is removed very easily.

It is better to cut cucumbers into small cubes.

Pieces must be sent to a cauldron with meat. Drain the juice that formed when they were cut there.

Peeled tomatoes should be laid out on meat and cucumbers.

To make the sauce in the finished azu juicier, you should add a little tomato juice to fresh tomatoes.

The spicy sourness characteristic of this dish can be enhanced. To do this, departing from the generally accepted cooking traditions, you can put a little sour Georgian tkemali sauce.

Now, in order for the dish to acquire the necessary juiciness, it is necessary to add water. Add bay leaves, and fresh, finely chopped greens. It can be not only fennel and cilantro. The flavors of parsley, celery and dill are suitable for this dish.

Now it's time to add dry spices and put hot peppers. They complete the flavor of an almost finished dish.

After a few minutes of boiling, azu is ready in Tatar style. You can serve it with boiled potatoes and fragrant leaves of fresh arugula.

Azu recipe in Tatar style with potatoes

In the classic version of the basics for frying beef and vegetables, you will need a fairly large amount of vegetable oil. It also provides for the simultaneous laying of all vegetables, and potatoes are not fried at all.

Therefore, we will manage with only three tablespoons of oil. Additionally, you can remove the fat from the stew, thereby making a tasty and fragrant dish even easier.

1 can of quality beef stew;
0.5-0.7 kg of potatoes;
1 carrot and onion;
1 pickled cucumber;
2 medium, ripe tomatoes (can be replaced with 100 g of tomato paste);
2-3 tbsp vegetable oil;
1 bay leaf;
3 garlic cloves;
1 hot pepper;
salt.

Cooking steps azu with beef stew and potatoes:

Wash and peel potatoes, onions, garlic and carrots.
We cut the potatoes into medium-sized slices, finely chop the carrots, onions, peppers and pickles.
In a separate bowl, mix the stew and chopped garlic, add bay leaf to them.
In a thick-walled stewpan or cauldron, we lay all the vegetables, except for potatoes. We stew them for a quarter of an hour, and when the moisture boils away, lightly fry until brown on the onions and carrots.
Now you can add 250 ml of cold water and grated tomatoes or tomato paste. After 5 minutes, you can lay the potatoes.
When the potatoes are ready, add the garlic stew mixture. Stir and taste for salt, adding more if needed.
When the azu is ready, let it brew a little, gain taste and aroma

Another version of the basics in Tatar with potatoes is below in the video recipe.

How to cook aza in Tatar from pork?

In this version of the recipe, we suggest using pork instead of traditional lamb. You will need a standard set of vegetables (onions, garlic, pickles, tomatoes or pasta from them), as well as spices and herbs, which we crush the dish before serving. The number of ingredients can be taken the same as in the classic recipe.

First, wash the pork and cut into strips.
Fry the meat pieces on both sides for a couple of minutes.
Add chopped onion to the meat, pickled cucumbers cut into strips, grated tomato or 1 tbsp. l. tomato paste, chopped garlic.
Bring the meat with vegetables to a boil, taste for salt, add salt to taste if necessary, then reduce the heat and simmer for another 7-10 minutes.
Serve on the table, sprinkled with greens.

Another of the variations of your favorite dish involves cooking it with beef and potatoes. The result is extremely rich and fragrant.

meat (beef) -0.5-0.6 kg;
potatoes - 0.5 kg;
a few pickled cucumbers;
2-3 garlic cloves;
onion - 1 pc.;
20 g of tomato paste or 1 fresh tomato;
1 st. l. flour;
salt, red, black pepper, herbs.

Cooking order:

We put a thick-walled saucepan (frying pan) on the fire, pour oil in the bliss and heat it up.
Cut the beef into strips 1 cm thick. Fry until golden brown, stirring occasionally for about 20 minutes.
Pour the meat with hot water so that it is barely covered.
Simmer the meat under the lid until it becomes soft for about an hour.
If there is still liquid left, remove the lid and boil it completely.
We add flour, peeled and chopped onion to the meat, mix thoroughly and fry until the onion is transparent.
Add tomato paste or grated fresh tomato, simmer for a few minutes. We do the same with the pickled cucumber, cut into strips.
Separately, fry the potatoes cut into cubes.
When the potatoes are ready, add them to the meat, simmer for another 5 minutes, then add salt and spices. You can turn off the azu after about 5 minutes.
Add garlic and finely chopped greens to the already prepared dish. Mix thoroughly and let it brew for at least a quarter of an hour before serving.

This version of azu will be a great dish for a family lunch or dinner, the preparation of which does not take much time and effort.

2 half chicken fillet;
potatoes - 1 kg;
3-4 pickles;
2-3 medium, ripe tomatoes (100 g of paste);
salt, sugar, pepper.

How to cook chicken azu?

Fry the peeled potatoes cut into strips until crispy.
We cut the washed fillet into cubes, fry it in a saucepan in vegetable oil.
Add to the meat, 1 tsp. sugar, grated tomatoes or pasta diluted in a glass of water.
Add the cooked potatoes to the meat. We do the same with sliced cucumbers.
Simmer until fully cooked.
Season with spices and salt.
In order for the taste of azu to become complete, it must be allowed to infuse for a quarter of an hour.

How to cook azu in a slow cooker?

The slow cooker in the modern kitchen has become an indispensable kitchen assistant that simplifies the process of preparing many dishes. Azu in Tatar is no exception.

Take the ingredients from any recipe you like in our article.
Fry the chopped meat in the “Baking” mode for about 20 minutes.
Add finely chopped onions and carrots to the meat. Cook on the same mode for another 6 minutes.
Now you can pour the diluted tomato paste, garlic and other seasonings. We turn on the "Extinguishing" for half an hour.
Add potatoes and pickles to vegetables and meat. Simmer another 1.5 hours.

Azu recipe in pots

Required Ingredients:

meat (chicken, turkey, lamb, beef, pork) - 0.5 kg;
10 medium potatoes;
3-5 pickles;
3 onions;
1 carrot;
0.15 kg of hard cheese;
3 medium ripe tomatoes (100g paste)
3 tbsp. ketchup and mayonnaise;
bay leaf, salt, pepper, spices, allspice.

Stages azu in ceramic pots:

Fry the meat cut into cubes in a pan for 5 minutes. We add a little and pepper it.
At the bottom of each pot we smooth out chopped or grated cucumbers, on them - meat, a mixture of mayonnaise and ketchup, bay leaves, a couple of fragrant peppercorns and a little dried dill.
In a frying pan, we make frying of onion cut into half rings and grated carrots. We season them with spices and, after readiness, we send them to pots.
Cut the peeled potatoes into cubes, fry in a pan over high heat, sprinkle with pepper and arrange in pots.
Fill the pots with tomato dressing, send to the preheated oven for 40 minutes.
Sprinkle the finished dish with cheese and herbs.

The main component of the most popular Tatar dish is meat. The original recipe used beef, horse or lamb. In modern versions, you can see almost any meat, with the only caveat that the pieces should be selected fatter, only this way you get a tasty and satisfying basics.

Vegetables are next in importance in the composition of the dish: potatoes, pickled cucumbers, carrots, tomatoes, garlic and any others that you wanted to put in a cauldron with azu.

The taste of the dish is greatly influenced by how well the tomato dressing is prepared. The ideal option is grated fresh tomatoes, but in winter they are replaced with pasta. Dilute the dressing with broth or water. But with the second option, it will significantly lose its taste.

The dish is prepared in any thick-walled metal or ceramic dish. Each of the azu ingredients is roasted individually before being combined.

Since pickles are part of the dish, all other spices and spices are added after them.

The dish is served hot in deep bowls with unleavened cakes, seasoned with garlic and herbs.

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