What do grandmothers cook for their grandchildren for dinner? That’s right, all sorts of different goodies. And what do Tatar grandmothers cook for their grandchildren for dinner, and even if the frost is outside the window? Of course, the basics in Tatar!
Ingredients
Meat (beef or lamb) – 0.8-1 kg
Potatoes – 5 pcs.
Bulb onions – 2 pcs.
Pickled cucumbers – 5 pcs.
Tomatoes (chopped tomatoes in their own juice) – 500 g
(or tomato paste)
Ghee – 70-100 g
Meat broth
Greens
Pepper mix
Salt
Directions
Peel the onion and cut into half or quarter rings.
Pickled cucumbers, best of all barreled, peeled and cut into small cubes, 3-4 millimeters thick.
Cut the meat (I used a beef shank) into oblong pieces, about the size of the thumb.
Heat the cauldron well and fry the meat in parts in ghee. Over high heat, to the crust – the meat in no case should juice up.
Transfer the cooked meat to a clean plate and set aside.
Add a little more ghee to the cauldron and fry the onions, which at the same time will remove all meat frying from the cauldron walls. And the aroma of fried onions will soar around the house, forcing the household to languish in anticipation of the meal.
Transfer the meat back to the cauldron. Season with salt, season with freshly ground pepper mixture and mix well.
Add chopped tomatoes in their own juice, or fresh tomatoes, previously peeled and chopped.
Stir and cook for a few minutes, uncovered, so that excess moisture from the tomatoes evaporates and a beautiful, rich tomato color appears.
Pour the meat broth into the cauldron, mix and leave to simmer under the lid, over low heat, until the meat is almost completely cooked. It took me 45 minutes.
Meanwhile, put the chopped pickles in a saucepan and simmer in a little broth.
Now, you need to peel the potatoes, cut them into cubes and fry them in ghee until they are almost cooked.
It’s time to check the readiness of the meat, straighten the taste for salt, and, most likely, for sugar, if fresh tomatoes are used.
Transfer prepared potatoes and pickles to a cauldron. Gently but thoroughly mix and cover with a lid, leave to simmer on very low heat, for another 10-15 minutes.
While the azu is languishing on the stove, you can just chop the herbs (parsley, cilantro) with garlic, get fresh cakes and make tea.
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Ingredients
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