A folk dish consisting of meat and pickles. Tatar Azu recipe

In Tatar, Azu is a mysterious dish that can be considered folk rather than belonging to any culture. After all, it is unlikely that in ancient times Tatars cooked meat with pickles and potatoes.

But this is a hearty and delicious dish that can be easily prepared at home. It is traditionally recommended to cook it with lamb, but not everyone likes the distinctive taste of this meat, so often lamb is replaced with more neutral beef.

Meat is cooked with sliced ​​​​carrots, and pickles give this dish a special taste.

The basis of azu is always the same – it is minced meat, potatoes and tomato sauce.

Tatar Azu

Contents:

• beef – 500 g;
• two bulbs;
• pickled cucumbers – 3 pcs .;
• Tomato paste – 2 tablespoons;
• potatoes – 1 kg;
• two carrots;
• broth – 1 cup (can be replaced with boiling water);
• garlic – three cloves;
• Salt, pepper, bay leaf.

Rinse the meat, cut into strips and lightly fry in a cauldron or in a deep pan in heated vegetable oil. Cut the onion into thin half rings and add to the meat. Also chop or grate the carrots on a coarse grater. Add onions and meat. Saute the onions and carrots together until soft. Add the tomato paste and mix. Finely chop the pickle or grate it on a coarse grater, and also add it to the meat. Pour water or broth and simmer under the lid until the meat is completely cooked.

Fry chopped potatoes in a separate pan. When the potatoes are almost ready, transfer them to a stewpan, add salt, pepper, bay leaf and pass through a garlic press or finely chopped garlic.

Stir gently and cook the potatoes until tender with meat, about 5-7 minutes.

You can also cook roast beef with potatoes and carrots. This is a great dish for cold fall and winter.