Beef azu in Tatar - step-by-step photo recipe. Beef azu How to cook beef azu Tatar style

Beef azu

Beef azu is a traditional meaty, hearty dish of Tatar cuisine. You will learn how to choose the right ingredients and how to cook it deliciously and quickly.

2 hours

180 kcal

5/5 (2)

Azu is a traditional meat dish of Tatar cuisine. Most often it is prepared from beef, lamb and horse meat. Traditional azu, of course, is made from lamb, but I’ll tell you - beef azu is not inferior in taste. In our understanding, it is a stew consisting of vegetables and meat. For a long time, this dish was prepared over a fire in a large cauldron so that the whole large family could try it.

But the basics can also be prepared on a regular gas stove. Of course, such a dish will not have the spicy smell of smoke from the fire, but it will taste no worse. Azu was taught to me by my friend. She said that each Tatar family prepares it with its own characteristics.

They have been developed over many decades, because the recipe is passed down from generation to generation. But these features are insignificant and most often relate to the proportions of certain products. Less often, someone introduces new ingredients to a recipe. I will tell you the method of preparing the basics that I was taught and which I use to this day.

Kitchen utensils: knife, cutting board and frying pan.

Required Ingredients

How to choose ingredients

Since we will be preparing Tatar-style basics with beef, we need to choose good, high-quality meat. If you buy meat in a supermarket, then know that they mostly sell imported products.

That is, this meat was frozen, and it took a certain time to travel to your counter. But even if the meat is from a domestic producer, it will also be frozen. It is very difficult to determine the quality of such meat. In this case, look its shelf life. This is the only quality criterion when choosing frozen meat.

I advise you to choose beef at the market. Of course, on the official meat market and only from sellers who have all the necessary documentation for the product. For basics, it is best to buy tenderloin, this is the most tender meat, without veins and bones.

Fresh meat is easier to choose than frozen, but it also has its own subtleties. The color of the meat should be red; if the meat sits for a long time, it loses its brightness and darkens. To hide this fact, some sellers tint the meat with potassium permanganate. In small quantities it will not harm the body, but it can harm stale meat colored in this way.

Look at the color of the fat or bones; if they are not white, but with a pink tint, then the meat has been tinted. If the fat is yellow, then most likely it is the meat of an old animal. It can be tough.
Choose vegetables at your own discretion. The main thing is that they are without signs of damage. Carrots and potatoes should not be limp, and tomatoes should not be too soft.

Recipe for cooking basic beef

1. Ingredients:
   — Beef – 450 g.
   — Vegetable oil – for frying.
   Cut the meat into medium pieces, approximately 1 centimeter thick. Fry it over high heat in vegetable oil until golden brown.
   
   

   Important! If you fry meat over low heat for a long time, it can become tough because it will lose all its juice.

2. Ingredients:
   — Onion – 2 pcs.
   Now you need to peel the onion and cut it into thin half rings. Fry it until golden brown and add to the meat.
   
   

   Did you know? In the original, azu is prepared with the addition of hot capsicum. If you like spicy dishes, add pepper to taste at this stage.

3. Ingredients:
   — Carrots (medium) – 1 pc.
   The carrots can be cut into pieces, but I recommend grating them on a coarse grater. This way it will cook faster. Fry it and pour it to the cape.
   
4. Ingredients:
   — Pickled cucumbers – 4 pcs.
   — Tomatoes (medium) – 2 pcs.
   Chop the cucumbers and add to the rest of the ingredients. Grate the tomatoes, squeezing out the juice. Add vegetables to remaining ingredients and stir. Then add a little water or, preferably, broth, cover with a lid and simmer over low heat. about 30 minutes.
   
   
5. Ingredients:
   - Greens - 1 bunch.
   — Garlic – 5-6 cloves.
   When you finish stewing vegetables and meat, add fried potatoes and garlic to them. Then add salt and spices to taste. Next, stir gently so that the stew does not turn into porridge and simmer for about 10 minutes.
   
   

Did you know? Serve this dish hot, sprinkled with chopped parsley or dill.

Cooking video recipe

I suggest watching a video of preparing the basics.

Beef azu in a slow cooker

A multicooker is one of the main assistants of a modern housewife. I want to tell you how to cook Tatar-style beef in a slow cooker. Prepare all the ingredients indicated in the previous recipe.

First, take onions and tomatoes. Some housewives advise frying onions in a frying pan. This is difficult to do in a slow cooker, and the vegetables end up stewed rather than fried. But it doesn't matter for this recipe, so use your own discretion.

Cooking secrets

• If you want to make beef aza with gravy, add more water. Then the dish will turn out very juicy, with delicious soup.
• The ingredients of this dish can be changed at your discretion. But still, there are basic components, without which this stew can no longer be called azu. This is meat, onions and pickles. The remaining ingredients can be replaced (carrots, potatoes and garlic).
• Tomatoes are also a mandatory ingredient. They can be used in any form. For example, you can take tomato paste, tomato juice or fresh vegetables.
• I am often asked how long does it take to cook the basics? From the start of cutting the meat to serving the finished dish on the table, it takes about an hour. To cook the basics faster, use two frying pans. This way you can prepare several ingredients at the same time.
• Greens are usually used for this dish. You can take any of it according to your desire, but parsley is best suited here. In terms of its taste, it is in perfect harmony with azu.

I hope that my detailed recipe will help you prepare a delicious dish. And now I want to recommend you a few more similar recipes so that you choose the best one. Suitable for those who love dietary meat.

Prepare the basics according to my recipe and describe the result in your comments. Bon appetit!

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For the meat component of the dish, I used a beef neck to make the basics juicier and tastier. But you can also use other parts of beef.

Cut the meat into small cubes and fry over high heat with a little oil.

By frying over high heat, the beef will brown a little on top and will not have time to release its juices, but will remain juicy.

Peel the onions and carrots. Cut the onion into half rings and the carrots into quarter rings. Add to the meat, reduce the heat a little and continue frying everything together, covering with a lid.

Cut the tomatoes into small cubes.

Transfer the tomatoes to the meat and vegetables.

Pour in half a glass of tomato juice and stir.

If desired, you can also add a little tomato paste.

Cut the canned cucumbers into half rings and pour into a saucepan with the rest of the ingredients. Continue to simmer, covered, over low heat.

Peel medium-sized potatoes and cut into cubes. Fry in a frying pan with vegetable oil. You can also simply boil it.

The potatoes do not need to be cooked in the pan, they just need to brown a little.

Add spices, salt and sugar to the base. For spices, I used Caucasian seasoning, but you can use the ones you like best. If desired, you can add more garlic at this stage.

Place the vegetables and beef into a saucepan and add a little boiled water. Water should not cover vegetables and meat. Simmer until the meat is cooked over low heat.

At the end, add half-cooked fried potatoes and simmer for about 10-15 minutes. Check to taste, add what is missing, and remove from heat.

Serve the basics in Tatar style with pickles and beef in a deep bowl, sprinkled with finely chopped herbs. You can use fresh or dried parsley as a herb.

Bon appetit!

Azu in Tatar, like any folk dish, exists in many editions. But the main thing is the same set of ingredients: meat, potatoes and spicy tomato sauce with pickles, which combines everything into a single whole.

The result is a tasty, aromatic, slightly spicy (and sometimes very spicy) dish that the whole family, and especially the male half, will surely enjoy...

Ingredients

• 600 g beef for stewing
• 600 g potatoes
• 3 pickled cucumbers
• 1 onion
• 200 g tomatoes in pieces from a can or 2 tomatoes and 1 tbsp. tomato paste
• 2 cloves garlic
• vegetable oil for frying
• 1 tbsp. flour
• cilantro or parsley
• ground black pepper
• red hot pepper to taste

Preparation

Cut the beef into pieces 5 cm long and 1 cm thick across the grain. Heat a couple of tablespoons of oil in a deep frying pan and add the meat there.



Cook over medium heat, turning occasionally, until the meat is browned. This will take about twenty minutes.



Pour hot boiled water over the meat until it just covers it. Cover the pan with a lid, reduce heat and simmer the meat for about an hour and a half until it is tender. There is one trick: if you stew the meat for a long time, and it is still tough, add a piece of black rye bread or a pinch of soda, so it will cook much faster.



When the meat is ready, open the lid and turn up the heat, let the remaining water boil away and the meat brown.



Add onion, peeled and cut into small cubes, and flour to the meat, mix everything. Fry until the onion becomes soft.



Add tomatoes from a can (I often take skinless tomatoes, cut into pieces, in their own juice, from the Green Giant brand) or grate a couple of fresh tomatoes, after cutting them in half. Hold them with the cut side towards the grater, then the skin will remain in your hands, and only the crushed pulp will be in the plate. Add tomato paste with fresh tomatoes. Simmer the meat and tomatoes for about five minutes over medium heat.



Cut the pickled cucumbers into strips and add to the meat, stir and heat everything together for another five minutes.



While the meat is stewing, peel the potatoes and cut them into slices. In a separate frying pan, heat 3 tablespoons of vegetable oil and fry the potatoes in it. Lightly salt the potatoes while frying, about half a teaspoon of salt.



Add the potatoes to the meat, mix everything and simmer together under the lid for 5 minutes. Peel and chop the garlic, finely chop the greens. Check the base for salt, add salt and pepper to taste if necessary. Then add garlic and herbs to the base, stir and cover with a lid. Turn off the heat. Let the finished dish stand for about ten minutes so that it infuses.

Azu in Tatar - afterword

It is quite difficult to argue about what an authentic Tatar-style azu recipe should be. Like any popular dish of folk cuisine, it developed, transformed and acquired new details, legends and traditions, and in the case of Tatar cuisine, which can be endlessly divided into Siberian, Kazan, Perm and dozens of others, it is generally unrealistic to find the original source. Over the years of its existence, the original recipe has changed hundreds of times, however, the basics have remained unchanged: meat, tomato sauce, pickles, potatoes. Let's talk about the fact that azu is essentially an ordinary stew, which means you can cook it creatively and on a whim.

Today, the Tatar basics are found in completely diverse interpretations. Someone cooks it so that the consistency of the dish is somewhere between the second and the first. Others prefer the basics with a minimum of sauce, evaporating excess liquid and leaving the ingredients almost “dry.” Everyone has their own “family” set of spices and herbs. The degree of spiciness is adjusted depending on the preferences of the cook, but traditionally azu is offered in a rather spicy version. The vessel in which this dish is stewed is chosen taking into account the fact that it needs to be stewed for a long time and thoroughly, but there are also “quick” recipes.

In various sources, in addition to tomatoes, cucumbers, onions and potatoes, other vegetables are added to the basics - carrots, sweet bell peppers and even mushrooms, eggplants, zucchini and cabbage. A separate topic for debate is meat: it is believed that traditionally azu is prepared from horse meat, but nowadays the basis is most often lamb, beef, and less often or almost never pork (this point is due to the fact that most Tatars profess Islam).

The general technology is simple: all components of the azu are fried separately, and then combined in a thick-walled cauldron and stewed together. Often the Tatar basics are prepared in clay pots in the oven. Sometimes a fermented milk component - cream, sour cream or yogurt - is added to meat and vegetables.

In general, if you are in doubt about how to cook the basics in Tatar, just do it as you see fit, the main thing is that it’s tasty and your family likes it. And if someone is loudly indignant that this is not at all what it should be, you can always authoritatively declare that “but here is my grandmother, whose great-grandmother was a Tatar and was famous for her basic knowledge throughout Kazan or Astrakhan (choose whatever you personally like best), I cooked it this way!”

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Eating good meat is valued in every culture. Azu is a Tatar menu dish consisting of small pieces of meat in tomato sauce with spices and various additives. Tatar goulash is a spicy dish, seasoned with hot spices and oriental herbs, popular throughout the post-Soviet space.

How to cook Tatar-style basics from beef

Classic Tatar food is prepared from lamb, beef (veal), horse meat and served with potatoes, rice, pasta, buckwheat, and vegetable side dishes. Traditionally, preference is given to potatoes and rice: they emphasize the taste of meat and complement it wonderfully. Cooking the basics from beef is a simple matter. Choose a quality piece of beef, find the best step-by-step recipe with photos and get started.

Beef azu in a slow cooker

The technology for cooking food under pressure is suitable for this dish. Meat with pickles turns out especially tasty in a multicooker that has a pressure cooker function. You don’t have to choose a recipe adapted to your kitchen appliances—any recipe will do. In a modern electronic multicooker, meat pieces will cook much faster and retain their wonderful taste and aroma to the maximum extent.

Beef azu in the oven

Good news for those who like to cook in ceramic dishes: beef basics in the oven turn out incredibly tasty if you use portioned pots. The option with potatoes is especially good, which, when baked, is soaked in spicy meat gravy. When baking, cover the clay containers with a lid. Serve the spicy meat dish directly in a portioned baking dish or transfer it to individual plates.

Basic Tatar recipe

Fried pieces of meat in a spicy sauce make a hearty, tasty, rich dish. Each recipe for basic beef is similar to all the others, because they are based on the centuries-old traditions of the Tatar people, carefully preserved by today's housewives. And yet, any option is original, unique, and worthy of attention. Recipes differ according to the method of preparation (in a frying pan, oven, slow cooker), they use a variety of side dishes, vegetable additives, and herbs. Try, choose, delight your loved ones with delicious Tatar basics.

Recipe for basic beef with pickles

• Cooking time: approximately 50-60 minutes.
• Number of servings: 4.
• Calorie content of the dish: 115 kcal.
• Purpose: lunch, hot second course.
• Cuisine: Tatar.

A traditional description of azu can be found in encyclopedias of Tatar cuisine. For a colorful national meat dish, high-quality beef is used with pickles, tomato sauce, onions, and spices. Meat pieces prepared in this way are served with mashed potatoes, boiled rice, and pasta. Any side dish will do.

Ingredients:

• beef pulp – 400 g;
• garlic – 2 cloves;
• canned cucumber – 2 pcs.;
• onion – 1 pc.;
• tomato paste – 1 tbsp. l.;
• vegetable oil – 50 ml;
• beef broth – 0.3 l;
• flour - 3 tbsp. l.;
• salt pepper.

Cooking method:

1. Fry the finely chopped onion with a little oil.
2. Cut the pulp into thin cubes measuring two by five to six centimeters. They need to be fried in corn, olive or other oil until a beautiful golden brown crust appears.
3. Add onion, a glass of broth, and tomato paste to the meat cubes, simmer the mixture over low heat for twenty minutes.
4. Chop the cucumbers finely or grate them on a large grater. Season the meat with slices of pickled cucumber and stir. Add salt, generously season with pepper, add crushed garlic.
5. Pour the remaining 100 ml of broth into the flour little by little, stir, and bring to a liquid and homogeneous state. Pour the flour into the pan, stirring the contents until thickened. Simmer for about another quarter of an hour.

Azu in Tatar classic recipe

• Cooking time: 50-60 minutes.
• Number of servings: for 4-5 people.
• Calorie content of the dish: 107 kcal.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

It is difficult to say which of the recipes for this dish can be called real, classic, traditional. They say that in the old recipe they did not put fried vegetables in it, but frying onions or carrots goes very well with the meat, complements its taste, and saturates the sauce with aromas. But tomato paste (even worse if ketchup) was not added to the classic Tatar basics with beef. The stew was prepared with crushed tomatoes of large, fleshy, sweet varieties. The dish was seasoned with ground black and hot red pepper and garlic.

Ingredients:

• beef pulp – 400 g;
• onion (large) – 1 pc.;
• carrots (medium) – 1 pc.;
• tomato (large) – 2-3 pcs.;
• garlic – 3 cloves;
• canned cucumber – 2-3 pcs.;
• beef broth (water) – 150 ml;
• flour - 3 tbsp. l.;
• vegetable oil – 50 ml;
• salt, pepper, bay leaf.

Cooking method:

1. Before you cook the meat, you need to roast it. Fry chopped onions and carrots in vegetable oil. Carrots can be grated or cut into strips; onions look good chopped into half rings.
2. Fry small pieces of meat (like beef stroganoff or slightly larger) in a frying pan in oil. Add fried vegetables, peeled and chopped tomatoes, chopped garlic to them. Simmer the mixture for about a quarter of an hour. The sauce with tomatoes will be liquid due to the abundance of juice; there is no need to add water to it unless absolutely necessary.
3. Chop the cucumbers and place them in the meat sauce. Mix flour with water or broth. Pour the mixture into the pan in a thin stream, continue stirring the gravy until it thickens.
4. Add salt, add seasonings and simmer until done for about fifteen minutes.

Azu in Tatar style with potatoes

• Number of servings: 5-6.
• Calorie content of the dish: 149 kcal.
• Purpose: hot meat dish.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

Very often on websites dedicated to cooking there are recipes for basic beef and potatoes. In this case, the potatoes are not just a side dish, but are cooked together with other ingredients in one pan. Here are a few secrets for you on how to prepare a delicious meat dish, distinguished by an abundance of spicy tomato sauce, in which pieces of beef and potatoes literally float.

Ingredients:

• beef pulp – 500 g;
• garlic – 3 cloves or more;
• canned cucumber – 2-4 pcs.;
• onions – 2 pcs.;
• tomato (paste) – 2 tbsp. l.;
• potatoes (medium) – 10 pcs.;
• vegetable oil – 50 ml;
• broth (water) – 250 ml;
• salt, pepper, bay leaf.

Cooking method:

1. Cut the pulp into long pieces and fry in oil. After five to seven minutes, add the onion. Fry until the onion half rings are soft.
2. Grate the cucumbers or cut into small cubes. Add them to the meat, add tomato paste, add broth or water. Add salt to taste, add pepper, garlic, bay leaves. Simmer for at least 45 minutes.
3. Peel and cut the potatoes, fry them in a separate frying pan in oil until almost ready. Place the potato pieces in the container with the meat and simmer for ten minutes.
4. Already in the plate, the portion can be sprinkled with herbs.

Azu in Tatar style in pots

• Cooking time: 1 hour 20 minutes.
• Number of servings: 5-6.
• Calorie content of the dish: 107 kcal.
• Purpose: lunch, second course.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

Aza with beef in pots is distinguished not only by its beautiful portion presentation. This is inexplicable, but products not only preserve, but also increase their natural aroma and rich taste if they are prepared in ceramic containers. Just remember to cover the pots with a lid and make sure there is the required amount of liquid in the container. The last condition is simple to observe: the basics in Tatar style are prepared in a large amount of gravy.

Ingredients:

• beef pulp – 350-400 g;
• canned cucumber – 2 pcs.;
• potatoes – 6 pcs.;
• garlic – 2 cloves;
• onion – 1 pc.;
• tomato (large) – 2 pcs.;
• broth (water) – 0.3 l;
• vegetable oil – 2 tbsp. l.;
• a mixture of peppers, salt, herbs.

Cooking method:

• Fry the meat, cut into cubes, over high heat until golden brown. Add finely chopped onions and cucumbers, keep on fire for a couple of minutes. Divide the contents of the pan into two pots.
• Cut the potatoes into pieces and place on top of the beef. Don't forget to add salt, but remember that cucumbers contain a lot of salt. Season with pepper mixture.
• Add crushed garlic, chopped tomatoes and 150ml liquid to each pot. Cover the pots and place them in the oven (180 degrees) for 45-50 minutes.
• Serve the dish sprinkled with herbs.

How to cook beef azu with gravy

• Cooking time: approximately 1 hour 10 minutes.
• Number of servings: 2-3..
• Calorie content of the dish: 144 kcal.
• Purpose: meat dish.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

The abundance of liquid sauce is a distinctive feature of this Tatar dish. The beef azu with gravy described below cannot be called dietary. It does not pretend to be a classic, although it has a lot of fans. The gravy contains vegetables (onions and carrots), mushrooms, ketchup, mayonnaise. The sauce formed when preparing Tatar-style goulash turns any side dish, even the simplest one, into a culinary masterpiece.

Ingredients:

• beef pulp – 400 g;
• pickled cucumber – 3-4 pcs.;
• champignons – 100 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• ketchup – 3 tbsp. l.;
• tomato paste – 2 tsp;
• mayonnaise – 3 tbsp. l.;
• water or broth – 100 ml;
• vegetable oil – 50 ml;
• salt, pepper, bay leaf.

Cooking method:

1. Fry miniature portioned pieces of meat until golden brown, add a little salt, add pepper, and place the beef in a heat-resistant deep dish.
2. Place a layer of chopped (grated) cucumbers on top.
3. Make a fry of mushrooms, carrots and onions, lay them in a third layer.
4. Mix mayonnaise and ketchup, add sauce to meat and vegetables. Dilute tomato paste in water or broth and pour into a heat-resistant container. Cover the dish with foil, leaving a small hole for steam to escape. Bake for three quarters of an hour at an oven temperature of about 200 degrees.

Beef azu with rice

• Cooking time: 1 hour 20 minutes.
• Number of servings: for 2-3 persons.
• Calorie content of the dish: 144 kcal.
• Purpose: hot main course, dinner.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

Azu with rice and pickles is prepared in two different ways. Boil the rice separately, serve with meat and generously pour over the sauce - it’s easier this way. Option two involves adding almost finished rice cereal at the last stage of stewing a meat dish. In this case, the rice grains are quickly soaked in the sauce and absorb some of the gravy. You need to try both options to choose yours.

Ingredients:

• beef pulp – 400 g;
• carrots – 1 pc.;
• garlic - 3 cloves;
• onion – 1 pc.;
• pickled cucumber – 2-3 pcs.;
• tomato (paste) – 1-2 tbsp. l.;
• broth (water) – 150 ml;
• vegetable oil – 50 ml;
• rice – 300 g;
• salt, spices.

Cooking method:

1. Fry the chopped meat over high heat. Add onions, carrots, chopped cucumbers to the fried beef chunks. Simmer for about a quarter of an hour.
2. Add tomato diluted with broth or water. Chop the garlic and add to the meat. Add salt and season with spices, keep on low heat for ten minutes.
3. Boil the rice until half cooked, add it to the gravy and simmer for about fifteen minutes.

Beef azu with sour cream

• Cooking time: 1 hour 20 minutes.
• Number of servings: 2-3.
• Calorie content of the dish: 144 kcal.
• Purpose: meat dish, lunch, dinner.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

This recipe for beef basics with sour cream is fundamentally different from other recipes. There are no jarred cucumbers or tomato sauce in it. Fried pieces of beef are poured with tkemali sauce with the addition of sour cream or cream. Homemade tkemali is preferable to store-bought sauce. The meat is tender and goes perfectly with any side dish.

Ingredients:

• beef pulp – 0.5 kg;
• butter – 1 tbsp. l.;
• sour cream – 3 tbsp. l.;
• “Tkemali” sauce - 2 tbsp. l.;
• processed cheese – 100 g;
• salt, herbs.

Cooking method:

1. Cut the pulp into cubes and fry them in oil over low heat. Cover the pan with a lid. Frying time is three quarters of an hour. You may need to add water.
2. Mix Tkemali with sour cream, add to the meat, and keep on the fire for another seven minutes.
3. Add chopped or grated processed cheese, herbs, stir and remove from the stove. Let it cool slightly and serve with any side dish.

Azu with vegetables and beef

• Cooking time: approximately 1 hour.
• Number of servings: 2-3.
• Calorie content of the dish: 96 kcal.
• Purpose: lunch, dinner, meat dish.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

People who follow a diet and the principles of separate nutrition will definitely love the basics with vegetables and beef. In addition to the usual onions, carrots, and tomatoes for the dish, you can use sweet peppers, cauliflower, Brussels sprouts, broccoli, and green beans. These vegetables and meat will make a balanced lunch or dinner, moderately filling and completely dietary. Feel free to use frozen vegetables; it won’t make the dish any worse.

Ingredients:

• beef pulp – 400 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic - 3 cloves;
• tomato (large) – 2 pcs.;
• bell pepper – 1 pc.;
• canned cucumber – 2-3 pcs.;
• vegetable oil – 50 ml;
• Brussels sprouts – 400 g;
• salt, spices.

Cooking method:

1. Fry beef chunks in oil over high heat, add onions, carrots, cucumbers, garlic, chopped finely. Simmer for half an hour, add salt and season with spices.
2. Boil Brussels sprouts for about fifteen minutes, cut in half.
3. Add chopped tomatoes, sweet peppers, and halves of Brussels sprouts to the dish. Simmer for about another quarter of an hour. Serve warm.

Beef azu with pasta

• Cooking time: 1 hour.
• Number of servings: 3-4.
• Calorie content of the dish: 112 kcal.
• Purpose: meat dish for lunch or dinner.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

Pasta is an excellent side dish for a meat dish. As with rice, beef azu with pasta is prepared in two versions. Boil pasta, noodles or horns, rinse them with cold water and use them as a generous side dish for meat, poured generously with gravy. The second method involves simmering pasta in the gravy of a pre-prepared dish. The quality of pasta is very important; it must be made from durum wheat.

Ingredients:

• beef pulp – 300 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• pickled cucumber – 2 pcs.;
• tomato (paste) – 1 tbsp. l.;
• beef broth – 0.3 l;
• vegetable oil – 50 ml;
• pasta – 300 g;
• salt pepper.

Cooking method:

1. Fry onions and beef in oil, combine them in one container.
2. Add chopped pickles, garlic, and tomato diluted in the broth. Simmer the meat pieces in the gravy for about forty minutes.
3. Separately, boil the pasta until half cooked, drain in a colander and rinse.
4. Mix pasta with meat, keep on fire for three to five minutes after boiling. The dish is ready.

Beef azu with buckwheat

• Cooking time: about an hour.
• Number of servings: 3-4.
• Calorie content of the dish: 109 kcal.
• Purpose: hot dish, lunch.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

The same principle is used to prepare the basics from beef with buckwheat - the favorite porridge of Russian children and adults. Buckwheat looks more interesting with meat in white sauce, so try cooking it with meat with sour cream and Tkemali sauce. Boil the buckwheat separately, serve it with the meat, pouring plenty of gravy over it.

Ingredients:

• beef – 0.3 kg;
• sour cream – 2 tbsp. l.;
• butter – 1/2 tbsp. l.;
• “Tkemali” sauce – 2 tbsp. l.;
• processed cheese – 70 g;
• buckwheat – 300 g;
• salt, herbs.

Cooking method:

1. Fry the meat cubes in oil for 40-45 minutes. The fire should be small.
2. Mix sour cream and Tkemali and add to the meat.
3. After five minutes, add chopped cheese, herbs, and add salt to taste.
4. Boil buckwheat separately. Serve with meat and gravy.

Even a novice housewife can prepare delicious basics with beef. The main components of the dish are beef pulp, pickles, and spicy tomato sauce. Azu with white sauce is less common, but also has fans among gourmets. Do not overcook the meat, simmer it well and make sure that there is plenty of liquid in the gravy.

Video: Beef in Tatar style

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Beef azu in Tatar style: choose the best recipe from our selection - nourishing, tasty and fast!

Azu in Tatar style from beef is a very tasty and satisfying traditional Tatar dish, which, as a rule, is prepared in a cauldron, but at home an ordinary thick-walled pan is suitable for this.

The main components of Tatar azu are meat (beef, lamb or even horse meat) and a variety of vegetables, among which must be pickles. All this is simmered together on the stove until the ingredients are saturated with each other’s tastes and smells. The result is an indescribably appetizing and aromatic second course, which Tatar cuisine is rightfully proud of.

We offer you a step-by-step recipe with photos of the classic preparation of Tatar-style beef. There is nothing complicated in it, so you will master it without difficulty. If you start right now, in just an hour and a half you will have a real gastronomic delight on your table.

• beef – 500 gr
• potatoes - 5 pcs
• onions - 2 pcs
• pickled cucumbers - 3 pcs.
• carrots - 2 pcs.
• tomato - 4 pcs
• bay leaf - 3-4 pcs
• pepper
• vegetable oil

Cut half a kilo of beef into thin slices and dry with a paper towel.

Cut two medium onions into half rings.

Chop 2 medium carrots into small strips.

Place a frying pan on the fire, pour in vegetable oil and, when it is hot, fry the beef on both sides (3-4 minutes on each) until golden brown.

After this, transfer the meat to a thick-walled pan or cauldron heated over medium heat.

Add a little oil to the frying pan where the meat was fried and fry in it first the chopped onions and then the carrots. We also place the vegetables in the pan.

Cut 3 pickled cucumbers into small strips.

Add them to meat and vegetables.

Cut 4 medium tomatoes into quarters and also put them in the pan. Simmer everything together for about 20 minutes.

During this time, cut the potatoes into strips and fry them in a frying pan until half cooked.

After that, put it in the pan and simmer the dish on the fire for about another 10 minutes (focus on the readiness of the meat and potatoes). At the end, add salt and pepper to taste, turn off the heat and leave the dish for another 10 minutes.

Now we put the amazingly aromatic Tatar-style azu into portioned plates and serve.

Recipe 2: basic Tatar beef (step by step)

If you have ever tried Tatar-style azu at least once, then, undoubtedly, you will remember for a long time the amazing taste of this simple, very tasty and at the same time practical dish. The basics are prepared from simple and accessible products, it turns out inexpensive and very satisfying. I offer an excellent recipe for beef basics.

• 400 gr. beef
• 2 pcs. onions
• 2-3 tomatoes or 1 tbsp. Tamat paste
• 2/3 cup meat broth or water
• 4 cloves garlic
• 1 pickled cucumber
• 1 tsp flour
• vegetable oil
• peppercorns
• Bay leaf

For basics, young beef from the shoulder or hind leg is best. Cut the meat into slices.

Heat the frying pan well with vegetable oil. In fact, real basics are prepared with animal fat, for example, rendered lard, but with vegetable fat the dish turns out lighter, and the cholesterol in it does not go off the charts.

Fry the meat over high heat. The beef should be browned; no need to fry until done.

In the same oil in which the meat was fried, fry the chopped onion. The cutting style does not play a special role, but cut into half rings somehow looks tastier))). Fry the onion over medium heat.

Add diced tomatoes or tomato paste to the onion. Lightly fry.

Combine sautéed vegetables and meat.

Fill with meat broth or plain water. Salt and pepper to taste, you can add black peppercorns. When the contents of the pan boil, reduce the heat. Simmer the meat until cooked over low heat. To prevent the gravy from evaporating less, cover the pan with a lid. Depending on the meat, stewing takes from 15 minutes to an hour.

When the beef is almost ready, add the diced pickled cucumber and crushed garlic. Don't forget to add 2-3 bay leaves. To make the gravy thicker, add a teaspoon of flour (carefully so that no lumps form).

Mix everything and simmer for another 10 minutes. and turn off the fire. To make the Tatar basics more tasty, let it brew for at least a quarter of an hour.

Recipe 3: basic beef stew in a slow cooker

Azu is a dish of Tatar cuisine, where pieces of beef and vegetables are harmoniously combined. If you decide to please your family with the basics in Tatar style, you will need a cast iron pan, cauldron or a wonderful “miracle pot” - a multicooker that does an excellent job of preparing this dish. Well, if you have limited time, a quick recipe for basics with stew will help you out.

• Beef stew - 1 can
• Potatoes - 8 pcs.
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Garlic - 5 teeth.
• Pickled cucumbers - 3 pcs.
• Tomato paste - 30 grams
• Olive oil
• Bay leaf - 3-4 pcs.
• Ground pepper

Cut the peeled onions into medium-sized pieces.

Pour olive oil into the multicooker bowl, add chopped onion and turn on the “Frying” program.

While the onions are frying, chop the peeled carrots into cubes.

Then put it in the slow cooker, stir and fry the vegetables for about 10 minutes.

Peel the potatoes and cut them into cubes.

Add potato pieces to the fried onions and carrots.

Stir the vegetables and continue cooking them in the "Fry" mode for 15 minutes.

Cut the pickled cucumbers into cubes approximately the same size as the carrots.

Cut the peeled garlic cloves into thin slices.

Throw the garlic into the slow cooker with the roasted potatoes.

Then add tomato paste (if desired, you can replace it with finely chopped fresh tomatoes).

Pour 150 ml of water into the multicooker, pepper and salt the food, and then mix thoroughly.

Close the lid and turn on the “Extinguishing” mode for 30 minutes. In the middle of the program, open the multicooker and place the chopped pickles in it, stir the contents of the bowl and close the lid.

After another 10 minutes, place the beef stew in the slow cooker and add 2-3 bay leaves.

Stir the products again, add salt if necessary, and then close the lid of the device and wait until the program ends.
Before serving, sprinkle the Tatar-style azu with the stew with fresh herbs. Bon appetit!

Recipe 4, step by step: beef basics with potatoes

Beef azu (recipe with photo below) is a classic Tatar dish that has long been known throughout the world. According to Tatar traditions, beef is used for cooking, but there are variations with lamb, pork, chicken, turkey and even horse meat. The meat is cut into pieces and fried, then stewed with onions, tomatoes, potatoes and pickles. It turns out quite tasty, and most importantly satisfying!

• 1 kilogram of beef pulp;
• 800 grams of potatoes;
• 300 grams of pickled cucumbers;
• 300 grams of fresh tomatoes;
• 90 grams of vegetable oil;
• 120 grams of tomato puree;
• 3 pieces of onion;
• 4 cloves of garlic;
• 1 tablespoon flour;
• 1 bay leaf;
• ground black pepper;
• allspice;
• salt - to taste.

Prepare the meat. It should be washed and dried. Cut it into small strips. If desired, you can mix the meat with herbs at this stage.

Heat a frying pan, pour in vegetable oil and fry the tomato puree.

Take another, deep frying pan or casserole (the whole dish will be cooked in it), pour oil and fry the meat until golden brown. At the end, add salt and pepper to taste, add the fried tomato and fill everything with clean water or broth. Everything should be simmered until half cooked under a closed lid.

Let's prepare other products while the meat is cooking. Peel the skins of the pickled cucumbers and cut them into strips. Peel the onion, rinse it and cut it into half rings. Fry until golden brown.

You should also peel the potatoes and cut them into small pieces. Fry the potatoes in oil until golden brown. To reduce the fat content of the dish, potatoes can be boiled.

Heat the flour in a dry frying pan, then let it cool slightly and dilute it a little with the broth in which the meat is stewed. Pour everything into the meat. Also put cucumbers and fried onions there. Let everything simmer for 10 minutes.

After this, add fried potatoes, bay leaves and peppercorns to the pan. Simmer for another fifteen minutes. Meanwhile, wash the tomatoes and cut them into slices or slices. If you wish, you can remove the skin. Grind the garlic in a mortar or squeeze through a garlic press. After time, add tomatoes and garlic to the base. Simmer for another 5 minutes.

The dish is ready. It should be served hot; if desired, you can sprinkle with chopped herbs. Bon appetit!

Recipe 5: how to cook beef basics (with photo)

Thanks to potatoes, the dish becomes even more satisfying and does not require any additions at all. Azu is traditionally prepared in two vessels - a frying pan and a saucepan or in a saucepan.

The meat is pre-fried in a frying pan, then stewed with vegetables in a deeper container. This spicy, spicy and quite fatty dish, I think, will be appreciated by men.

• Beef or young veal – 300 gr.,
• Carrots – 2 pcs.,
• Tomatoes – 2 pcs.,
• Onions – 1 pc.,
• Potatoes – 3-4 pcs.,
• Tomato paste or sauce - 2 tbsp. spoons,
• Pickled cucumbers – 2 pcs.,
• Sunflower oil,
• Spices,
• Salt.

Cut the beef pulp into cubes or thin strips. The meat should be cut across the grain. To ensure that the pieces themselves are even, use slightly frozen meat. Fresh meat from a store or market should be placed in the freezer for a few minutes. Conversely, when you take the meat out of the freezer, let it thaw.

Prepare the vegetable component for the basics in Tatar style. Cut fresh tomatoes into cubes.

Chop the onion into cubes too, but in smaller sizes.

Cut the pickled cucumbers into thin strips. If you don't have pickles, you can replace them with pickled ones.

Peel the carrots and potatoes. Grate the carrots on a medium grater.

Cut the potatoes into cubes.

Place the beef pieces into a frying pan with hot oil.

Stirring the meat with a spatula, fry it for 2-3 minutes. Fry over high heat. It is necessary that the meat is browned only on the outside.

After that, add carrots and onions to it.

Simmer for another 2-3 minutes.

Place the stewed beef with onions and carrots in a saucepan or saucepan. Add cucumbers and tomatoes.

Mix vegetables with meat.

Add tomato paste, spices and salt. Add salt carefully, taking into account the pickles.

Pour in a small amount of water. The water should cover the meat and vegetables by half.

Cover the pan with azu with a lid and place on low heat. While the azu is simmering, fry the potato wedges in a frying pan until golden brown.

Place the fried potatoes in a saucepan with azu.

After adding the potatoes, simmer for another 10 minutes.

It is important that the potatoes are not overcooked and that the dish itself does not end up looking like porridge. Before removing the pan from the heat, be sure to check whether the Tatar-style azu with potatoes and pickles is spicy and salty enough. This tasty and aromatic dish of Tatar cuisine is served in deep plates, hot and sprinkled with finely chopped herbs. Enjoy your meal. I will be glad if you liked this recipe for basics in Tatar and will find it useful in the future.

Recipe 6: basics with beef carrots (step-by-step photos)

• Beef 450 g
• Carrot 1 pc.
• Onion 2 pcs.
• Vegetable oil For frying
• Pickled cucumbers 4 pcs.
• Garlic 5-6 cloves
• Tomatoes 2 pcs.
• Greens 1 bunch
• Salt To taste
• Spices To taste

Cut the meat into medium pieces, approximately 1 centimeter thick.

Fry it over high heat in vegetable oil until golden brown.

Now you need to peel the onion and cut it into thin half rings.

Fry it until golden brown and add to the meat.

Chop the cucumbers and add to the rest of the ingredients. Grate the tomatoes, squeezing out the juice.

Add vegetables to remaining ingredients and stir. Then add a little water or, preferably, broth, cover and simmer over low heat for about 30 minutes.

When you finish stewing vegetables and meat, add fried potatoes and garlic to them. Then add salt and spices to taste.

Recipe 7: Tatar beef azu in tomato sauce

Beef is a noble meat in itself, so the approach to its preparation is special. Unlike turkey meat, for example, beef takes a very long time to get ready, making it soft and juicy is not an easy task. According to this recipe, the meat turns out juicy, soft, and simply melts in your mouth!

• Beef 600 g
• Tomato 2 pcs
• Onion 1 piece
• Sour cream 3 tbsp. l.
• Tomato paste 3 tbsp. l.
• Salt 2 tsp. (+ spices to taste)
• Greens 1 bunch.

Cut the beef into large slices.

Fry the meat over high heat in olive oil, stirring constantly.

When the beef turns white and releases its juices, turn the heat to medium, cover with a lid and simmer for 15-20 minutes.

In a separate frying pan, saute the coarsely chopped onion for about 5 minutes. Add tomato paste and sour cream to it, mix and simmer over medium heat for a couple of minutes.

Add the onion and sauce to the beef, stir, cover with a lid and simmer for about an hour, periodically adding boiled hot water and stirring.

After 40 minutes, add coarsely chopped tomatoes to the meat and simmer for 10 minutes.

Salt, pepper, add spices to taste and herbs. Cover with a lid and leave for another 5-10 minutes. We taste the meat, if it is soft, we can remove it from the heat, if it is still a little tough, it is better to simmer for a few more minutes.

If you did everything according to the recipe, the basics should turn out incredibly soft and tender. Serve hot, with a side dish of your choice. Brown brown rice and fresh vegetables are perfect for it. Enjoy your meal!