Azu
4 servings
120 minutes
Azu is firmly entrenched in the minds of Russians as a national Tatar dish. In fact, it has nothing to do with Tatar cuisine, just as, for example, chicken Kiev has nothing to do with Ukraine. Most likely, fried meat with potatoes and pickles was invented in Soviet times, and it acquired the prefix to strengthen friendship between peoples. One way or another, azu is a frequent guest in Russian kitchens. This is not surprising: the combination of ingredients can be called standard and familiar to our region. It is important not to forget about garlic and herbs - they will balance the fat content of meat and potatoes and give the necessary freshness.
1
Cut the meat into strips.
- Beef: 500 g
2
Fry the meat in vegetable oil in a cauldron or thick-walled pot. It's better to fry the meat in parts so it doesn't release juice and start stewing.
- Vegetable oil: 120 ml
- Beef: 500 g
3
Cut the onion, carrot, and pickles into thin strips. Dice the tomato.
- Onion: 300 g
- Carrot: 100 g
- Pickles: 200 g
- Tomatoes: 100 g
4
In a separate pan, sauté the onion until translucent.
- Onion: 300 g
5
Add carrot to onion, fry for 2-3 minutes.
- Carrot: 100 g
6
Add cucumbers, tomato paste, and tomato to the pan, fry while stirring for another 2 minutes.
- Pickles: 200 g
- Tomato paste: 1 tablespoon
- Tomatoes: 100 g
7
Add vegetable sauté to the meat, pour in the broth, season with salt and pepper, cover with a lid, and simmer for 40-60 minutes.
- Bouillon: 200 ml
- Salt: to taste
- Ground black pepper: to taste
8
Cut the potatoes into strips as well.
- Potato: 500 g
9
Heat vegetable oil in a pan and fry the potatoes until golden brown.
- Vegetable oil: 120 ml
- Potato: 500 g
10
Add potatoes to the cauldron, stir, and simmer for another 15 minutes.
- Potato: 500 g
11
At the end, add crushed garlic to the base, simmer for another 5 minutes, and serve sprinkled with chopped parsley.
- Garlic: 3 cloves
- Parsley: to taste
12
Serve sprinkled with chopped parsley.
- Parsley: to taste