Azu with beef, potatoes and pickles
4 servings
100 minutes
Azu with beef, potatoes, and pickled cucumbers is a traditional dish of Tatar cuisine, infused with the aromas of spices and rich flavor. Its history dates back centuries when nomadic peoples cooked meat with vegetables, creating hearty and simple dishes. Tender pieces of beef sautéed with onions and carrots gain a special color from the pickled cucumbers and fresh tomatoes. Potatoes fried to a golden crust add textural richness. The slight acidity of the cucumbers and tomatoes harmonizes with the tenderness of the meat, creating a rich and balanced taste. Azu is served hot, sprinkled with fresh herbs for added freshness. It is an ideal choice for lovers of thick meat stews that provide warmth and comfort in every spoonful.
1
Cut the meat into small pieces or strips.
2
In a deep pan or cauldron, heat vegetable oil and half of the butter. Fry the meat over high heat until the moisture evaporates.
- Vegetable oil: to taste
- Butter: 60 g
- Beef: 1 kg
3
Slice the onion into quarter rings and the carrot into strips. Add them to the meat as soon as a crust starts to form on it. Sprinkle a little pepper to enhance the vegetable flavor. Mix with the meat, reduce the heat to medium, and fry until the smell of fried onion appears. It should just start to become translucent.
- Onion: 1 head
- Carrot: 1 piece
- Ground black pepper: to taste
4
Cut the pickles into strips. Add to the meat and mix.
- Pickles: 3 pieces
5
Peel the tomatoes, chop them finely, add to the meat, and mix. Sauté together for a minute.
- Tomatoes: 300 g
6
Add boiling water to almost cover the meat. Bring to a boil. Cover with a lid, leaving a gap for steam to escape. Simmer for about an hour; most of the moisture will evaporate.
7
During this time, clean and dice the potatoes. Heat a pan, add vegetable oil and the remaining butter. Place the potatoes in and fry until golden brown. No need to add salt.
- Potato: 700 g
- Vegetable oil: to taste
- Butter: 60 g
8
10-15 minutes before the meat is ready, finely chop the garlic and add it to the meat, mixing well.
- Garlic: 2 cloves
9
How the moisture left the meat (the bottom is visible when mixed), taste what you got, add salt and pepper if necessary (I don't do this).
- Salt: to taste
- Ground black pepper: to taste
10
Add potatoes and bay leaves to the meat, mix carefully, cover with a lid, reduce the heat to the minimum, and leave for 10 minutes.
- Potato: 700 g
- Bay leaf: 2 pieces
11
Serve sprinkled with greens (I have onions).
- Green: to taste