Azu is a traditional Tatar dish. Azu is prepared in Tatar style, usually from fried pieces of young beef, lamb, or horse meat. The indispensable components of the basics in Tatar are young meat, stewed tomatoes, fried potatoes, and pickled cucumbers.

Summary

Ingredients

• Veal – 500-700 g
• Red bell peppers – 3-4 pcs.
• Potatoes – 3-4 pcs.
• Tomato – 1 pc.
• Onions – 1 pc.
• Pickled cucumbers – 2 pcs.
• Flour – 2-3 tbsp
• Tomato puree – 1 tbsp
• Garlic – 1 clove
• Sugar – 1/2 teaspoon
• Salt to taste
• Pepper to taste
• Parsley to taste
• Vegetable oil to taste

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Instructions

1. Trim any films from the veal and cut into small cubes. Season with salt and pepper. Heat vegetable oil in a large pot over medium-high heat and fry the meat until lightly golden, about 8 min. Pour in roughly 480 ml water and add the whole onion. Cover and simmer over medium heat for 30 min. Remove and discard the onion.
2. While the meat simmers, peel and cut the potatoes into roughly 1 cm cubes. Heat vegetable oil in a separate pan over medium-high heat and fry the potatoes for 12-15 min, stirring occasionally, until golden and cooked through. Season with salt and set aside.
3. Peel and cut the red bell peppers into strips. Add to the meat, cover, and simmer for 10 min.
4. Scald the tomato with boiling water, then peel away the skin. Finely chop the tomato and add to the pot along with the finely minced garlic. Cover and simmer for 7 min.
5. In a separate small pan, heat vegetable oil over medium heat. Add the flour and fry for 3-4 min until light cream color. Remove from heat and let cool for 1 min. Whisk the cooled flour with 150 ml chilled water until completely smooth, then stir in salt to taste, the sugar, and tomato puree. Pour this mixture into the pot and stir well. Simmer uncovered for 5 min.
6. Cut the pickled cucumbers into slices and add to the pot. Cover and remove from heat.
7. Top each serving of azu with fried potatoes and sprinkle with fresh chopped parsley.