Beef azu
4 servings
40 minutes
Azu is a traditional dish of Tatar cuisine known for its rich taste and aroma. The origins of this recipe date back to ancient times when nomadic peoples cooked meat with vegetables and spices over an open fire. The main feature of azu is the combination of tender beef, pickles, and a thick sauce made from tomato paste and sour cream. The slight acidity of the pickles adds zest while the sour cream softens the flavor, making it deeper and more harmonious. The stewed meat retains its juiciness and absorbs the aroma of spices. The dish pairs perfectly with side dishes like potatoes, rice, or bulgur. It is served hot, often with herbs and fresh bread to highlight its rich flavor profile. Azu is not just food; it is a true culinary story that conveys the traditions and warmth of Tatar hospitality.
1
Cut the meat into small pieces, preferably cubes. Slice the onion as usual - into rings or half-rings.
- Beef: 500 g
- Onion: 1 piece
2
Fry the meat with onions. Add a little salt and pepper to the meat, add tomato paste and mix again. Finely chop the pickles into cubes.
- Beef: 500 g
- Onion: 1 piece
- Tomato paste: 70 g
- Pickles: 4 pieces
- Ground black pepper: to taste
- Salt: to taste
3
Add cucumbers to the meat with onions and simmer them a bit to let the cucumbers release their juice. Then add 200 grams of sour cream (preferably low-fat, or less if it's fatty), favorite spices for the meat, and simmer for another 20 minutes.
- Pickles: 4 pieces
- Sour cream: 200 g
- Ground black pepper: to taste
- Salt: to taste