Azu po-Tatarski
4 servings
30 minutes
Azu po-Tatarski. One of the few dishes that were honored in the Soviet food tradition of being sold with a name cut. And to this day, in delicatessens and supermarkets, you can find beef that is cut into strips and sold as azu. There are still disputes about the dish itself, how and with what to cook it: to use beef or lamb, ghee or regular butter, stew in a cauldron or a saucepan with a thick bottom. There can be many versions of this dish, but its basis is always the same - it is meat cut into strips, potatoes and tomato sauce.
1
Rinse the meat, cut it into strips, and lightly fry it in a heated vegetable oil in a cauldron.
- Beef: 500 g
- Meat broth: 1 glass
- Tomato paste: 2 tablespoons
2
Add sliced onions cut into thin half-rings and fry the meat with the onions until the onions are soft.
- Onion: 5 head
3
Add tomato paste and finely chopped or grated cucumbers. Pour in water or broth and simmer covered until the meat is fully cooked.
- Pickles: 3 pieces
4
Fry the sliced potatoes in a separate pan.
- Potato: 1 kg
5
When the potatoes are almost ready, transfer them to the pot with the stewed meat, add salt, pepper, bay leaf, and garlic passed through a garlic press or finely chopped.
- Garlic: 3 cloves
- Meat broth: 1 glass
6
Gently stir and simmer the potatoes with meat until cooked for about 5-7 minutes.