Azu (Tatar Dishes)
by Editorial Staff
Tatar dishes are always practical, rational, and affordable. After all, for example, Azu in Tatar is quite ordinary products, a minimum of spices and seasonings, but it turns out – just delicious!
Ingredients
- Meat (beef fatter) – 700 g
- Bulb onions (large) – 1 pc.
- Carrots (medium) – 1 pc.
- Pickled cucumbers (small) – 2-3 pcs.
- Potatoes – 1.5 kg
- Vegetable oil – 3-4 tbsp
- Garlic – 1 head
- Salt to taste
- Pepper to taste
Directions
- Cut the beef into large pieces. Wash, dry on a napkin and fry. Pour 1 tablespoon into the pan. spoon of oil. This is only to grease the pan, the meat is fat, fat will be heated from it. Season with salt and black pepper. When the meat is golden brown, transfer it to a ceramic pot or brazier. Leave the fat in the pan.
- Cut the potatoes into large chunks … I remind you that you need to peel and wash them first (sometimes they even ask about this).
In the fat left after frying the meat, fry the potatoes until they are half cooked and have a nice crust. Put in a pot for meat. - Next – cut the onion into half rings, carrots – into circles. Fry too, adding a little vegetable oil to the pan. Cut the cucumbers into thin strips.
- Stir and place vegetables over potatoes. You need to salt the azu carefully – pickled cucumbers. Pepper, too – to taste, whoever likes it.
When meat, potatoes, vegetables are placed in a pot, pour boiling water over so that the water slightly covers the tab. In the middle, “drown” the head of garlic.
Cover tightly with a lid and put the basics in an oven preheated to 180 degrees for 1.5 hours.
Enjoy your meal!
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