Recipe for Beef with Salted Cucumber

Azu from beef with pickled cucumbers, like any old traditional national dish, has a lot of variations and varieties, each of which with certainty claims to be the most authentic one. We offer two recipes for this magnificent Tatar dish. Despite the difference in the set of components and the method of preparation, both variants in different regions are considered correct and original.

How to cook azu from beef with salted cucumbers in Tatar - recipe

Ingredients:

• beef pulp - 570 g;
• tomato paste - 35 g;
• wheat flour - 35 g;
• adzhika classic - 10 g;
• refined vegetable oil - 55 ml;
• salted cucumber of medium size - 2-3 pcs .;
• onions - 1 pc .;
• garlic - 2 teeth;
• ground mixture of peppers - pinch;
• salt - pinch.

Preparation

Beginning the preparation of Azu in Tatar, rinse the pulp of beef, dip it from moisture and cut it into small, neat little blocks. Straw or slices shinkuyut pickles and diced peeled bulb.

Now, in a cauldron, thick-walled sauté pan or frying pan, warm up the vegetable oil without a smell and lay the prepared meat in it. We give the slices brown, and then add the chopped onion and pass it along with the meat until it is transparent. After that, we lay in the components chopped cucumbers, tomato paste, adzhika and chopped denticles of garlic, add the flour dissolved in a small amount of water and mix. We bring the dish to taste with salt and ground with a mixture of peppers. It is possible at this stage to add other spices according to preference. We cover the dishes with a lid, reduce the intensity of the heat to the minimum and weigh the azu with meat and pickled cucumbers until the beef is ready and soft.

How to make beef auze from beef with pickled cucumbers and potatoes?

Ingredients:

• beef pulp - 570 g;
• potato tubers - 570 g;
• tomato paste - 35 g;
• fresh tomato or in its own juice - 2 pcs .;
• wheat flour - 35 g;
• adzhika classic - 10 g;
• refined vegetable oil - 55 ml;
• salted cucumber of medium size - 2-3 pcs .;
• onions - 1 pc .;
• garlic - 2 teeth;
• chili pepper - 1 small pinch;
• ground mixture of peppers - pinch;
• fresh greens of parsley or cilantro;
• salt - pinch.

Preparation

The technological process of this recipe azu is somewhat different from the previous one. First we fry the prepared small slices of beef vegetable oil, and then fill it with hot water and leave it to languish under the lid on a low heat until soft. After that, add the fire, let the moisture evaporate and pawn the ground bulb and pour in the flour. Stir everything carefully, add ground tomatoes, tomato paste, sliced ​​pickles and tomatoes for seven minutes, stirring. In a separate frying pan fry pre-cut potatoes with straws, salt and pepper it, and transfer it to the meat. Stew all together under the lid for another five to seven minutes, and then add chopped melunko green parsley or cilantro and cloves of garlic, mix and let the azu infuse for ten minutes.