Azu in Tatar style with pickles and potatoes

Azu in Tatar style with pickles and potatoes is a fragrant hot dish for the second. Azu is a stew with chips. First, the meat is fried in melted butter, then stewed until cooked, in the end, add salted or pickled cucumbers. Fried potatoes can be mixed with stew before serving or put on a plate separately, and put meat on potatoes. The dish is very satisfying. If in my house for lunch azu, then do not need to cook the soup, the family will be full and without the first course.

Azu in Tatar style with pickles and potatoes
  • Cooking time: 1 hour
  • Servings: 4

Ingredients for azu in Tatar style with pickled cucumbers and potatoes

  • 650 g of meat tenderloin;
  • 850 g of potatoes;
  • 80 g onion;
  • 200 g canned tomatoes in their own juice;
  • 120 g salted cucumbers;
  • 55 g cilantro;
  • 35 g of melted butter;
  • sunflower oil, salt, pepper, fresh mint for serving.

The way of preparing azu in Tatar style with pickles and potatoes

In a cast-iron saucepan, pour 2 tablespoons of sunflower oil and add the melted butter. Put the minced meat into the heated butter, fry for a few minutes until golden brown. For this recipe, any boneless meat is suitable - lamb or beef tenderloin, bird fillet. Taste and cooking time will be different, so the dish with chicken will be ready half an hour earlier than with lamb or beef.

Azu in Tatar style with pickles and potatoes

Add chopped finely onions to the meat, mix, fry for a few minutes, until the onions are transparent.

Azu in Tatar style with pickles and potatoes

Next put the canned tomatoes. The ideal supplement is tomatoes in their own juice without the skin, and even more tasty if you take lecho from tomato and pepper. If there are no homemade preparations, then thick tomato sauce or tomato puree will do.

Cover the saucepan with the lid and simmer the meat in the sauce on low heat for about 45 minutes.

Azu in Tatar style with pickles and potatoes

Then add salt to taste, add finely chopped cilantro or any fresh greens that are on hand - parsley, mint, celery or dill.

Cut salted or pickled cucumbers into thin strips, throw in a saucepan. Again, close the lid and bring to readiness on low heat for about 10 minutes.

Ready azu in Tatar style with pickles, and while without potatoes, pepper freshly ground black pepper, remove from heat.

Azu in Tatar style with pickles and potatoes Azu in Tatar style with pickles and potatoes Azu in Tatar style with pickles and potatoes

While the meat is languishing on the stove, prepare the potatoes. Large tubers wash, peel clean, cut into large strips. Put the sliced ​​potatoes in cold water, rinse well, throw back on the sieve - wash off the starch.

Azu in Tatar style with pickles and potatoes

Drain the slices of potatoes, throw in the pan in a well-heated sunflower oil. Fry the potatoes until golden brown, remove from heat, salt.

Azu in Tatar style with pickles and potatoes

On a large dish lay out the ring of fried potatoes.

Azu in Tatar style with pickles and potatoes

In the center of the dish on the potatoes lay out the meat stew, sprinkle it all together with finely chopped mint, decorate with mint leaves and immediately serve on the table - azu in Tatar with pickles and potatoes ready! Enjoy your meal!

Azu in Tatar style with pickles and potatoes

In Tatar cuisine they do not cook pork dishes. However, if you eat pork, it is quite possible to replace the meat in the basics, I tried - it turns out delicious. True, I do not know how to be with the name in this case, but what difference does it make if tasty?

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