Azu is a traditional Tatar dish, usually made from beef, lamb or young horse meat. In fact, it's meat in spicy sauce .
The general idea of preparing azu is as follows: pieces of meat are first fried, and then stewed. In the bow during cooking add onions, carrots, tomatoes or tomato paste, pickled cucumbers, spices. It turns out the meat in an acute sauce. Salted cucumbers tell the dish an unusual, but distinctive, specific taste.
Let's understand how to make azu from beef with cucumbers. The food is good to serve as a daily nourishing family meal for lunch or dinner, but in principle, it is suitable for a festive menu.
Tasty azu in Tatar from beef with cucumbers - simple recipe
First of all, we choose fresh young and lean meat - we need a tenderloin (the best option is one-year-old steers or veal).
Tomato paste find quality without additional preservatives, this product is in itself a preservative. Of course, it is better to use cucumbers.
Ingredients:
- beef pulp - 500 g;
- cucumber salted strong crisp small - 3 pcs .;
- onion - 1 pc .;
- small carrots - 1-2 pcs .;
- tomato paste quality - 3 tbsp. spoons;
- spices ground (coriander, black and red pepper, cloves, bay leaf, etc.);
- greens (parsley, dill, coriander);
- garlic - 2 cloves.
Preparation
We cut the onions fairly finely, carrots - thin slices, and cucumbers - oblong small slabs.
In the saucepan in vegetable oil lightly fry or passeruem first onions, then add carrots.
Cut the meat into small oblong pieces and lightly fry in vegetable oil in a separate frying pan.
We shift the meat into a saucepan, mix and stew with the addition of spices, if necessary, pour a little broth or water. When the meat is almost ready, that is, it has become soft enough (we taste it), add to
Ready-made azu with pickled cucumbers at home is best served with boiled potatoes or pearl barley. Preliminary it is necessary to soak the pearl barley for 3 hours, then, when it swells - rinse and boil, preferably at the moment of readiness of the azu. This option of combining aza with garnish is even more interesting than with potatoes.
This dish is best served with rye bread or homemade scones. After a meal, always serve fresh tea, you can with a lemon.