Azu in Tatar

Step-by-step recipe

Step 1:

Cut the beef into small pieces.

Step 2:

Place the meat in a preheated frying pan with oil and fry for 4-5 minutes over high heat.

Step 3:

Pour 300 ml of broth over the meat and bring to a boil. Cover and simmer for 10 minutes over low heat.

Step 4:

Heat oil in a clean frying pan, chop the onion, and add it to the pan. Fry the onion for 3 minutes over medium heat, stirring occasionally.

Step 5:

Chop the carrots and add them to the onions, fry for 3 minutes.

Step 6:

Add tomato paste, stir and cook for 1 minute over medium heat.

Step 7:

Add the pureed tomatoes, stir and cook for 3 minutes over medium heat.

Step 8:

Add the vegetables to the meat, stir and add the remaining broth.

Step 9:

Season with salt, black pepper, and 2 bay leaves. Stir and bring to a boil, then cover and simmer for 40 minutes over low heat.

Step 10:

Heat a frying pan with oil and add the sliced ​​pickles. Fry for 10 minutes over medium heat.

Step 11:

Add the cucumbers to the meat and vegetables and stir. Cover and cook for another 15 minutes over low heat.

Step 12:

Coarsely chop the potatoes and fry in a frying pan for 10-12 minutes over medium heat.

Step 13:

Remove the bay leaves from the meat and add the potatoes to the remaining ingredients. Cover and cook for 10 minutes over low heat.

Step 14:

Chop the parsley and garlic and add to the dish. Stir.

Cooking tips

The best cut of beef for azu is the pelvic part.

If you cut beef against the grain, the finished meat will be softer.

It is recommended to use tomato paste rather than store-bought ketchup.