For AZ, you will need:

- The traditional domestic domestic cuisine, which represents stewed meat, in which a salty cucumber is added, as well as roasted potatoes. This is the main difference from the usual when potatoes are stealing with meat.

The meat component is most often used by beef, lamb or horse. Pork, for obvious reasons, not used.

The composition of the ingredients is very simple, preparation is also simple, and the result is wonderful. therefore azu. You can meet everywhere and this dish has long been popular not only in Tatar cuisine.

- Homemade dish, which is easy to delicious and satisfy a large family.

For AZ, you will need:

• Beef. 1 kg.
• Potatoes. 700 gr.
• Onion. 1 large bulb.
• Salted cucumber (non-marinated) 2-3 pcs.
• Carrot. 1 PC.
• Garlic. 2 teeth.
• Tomatoes are fresh (300 g) or canned in their own juice (1 bank). More convenient to use already sliced \u200b\u200btomatoes.
• Butter. 50-60 gr. Ideally fled.
• Green (here is green onions) to taste.
• Salt. Taste.
• Black freshly ground pepper. taste.
• Bay leaf. 1-2 pcs. ( no photo).
• A bit of vegetable oil for frying.

Preparing Azu.

Meat, in this case, beef, cut into small panels. For azu. A shovel, cervical, edge or meat with naked - any cut, which is well suited for. In the latter case, the extinguishing time will be slightly larger, but the meat itself is very tasty and soft.

In a skeleton or a very deep frying pan, and the best option - in Casane - heating vegetable oil and approximately ⅓ (20 gr) creamy.

On strong fire, fry, sometimes stirring, sliced \u200b\u200bmeat until moisture bumping.

While the meat is roasted to cut the onion onions to a quarter-rings and carrots with a small thin straw.

The meat was roasted - that is, the moisture was puffed up and a fairy crust began to appear on the meat.

Add chopped onions with carrots and slightly spit them.

Sprinkle a little black freshly ground pepper to enhance the smell and taste of fried vegetables and mix vegetables with meat. Fire reduce to medium.

Immediately, it is not a salt of salt - to solit the meat ready, because salted cucumbers are present in the dish

While everything is roasted with episodic stirring, cut the saline cucumbers with straws. Cucumbers need to take precisely salty, not pickled, good now, if there are no home reserves, they can be calmly buy not only in the markets, but also in almost any store.

Onions and carrots fry until the smell of fried onion appears. Just the bow will start to become transparent, and the carrots are slightly limp.

Sliced \u200b\u200bcucumbers add to meat.

Everyone is mixed with everything and give cucumbers to be slightly reached together with the rest of the casserole or frying pan.

Add tomatoes into the sauinee. If the tomatoes are fresh, or canned with the skin, then the skin with them needs to be removed.

With canned tomatoes easier - the flesh is simply squeezed out of the skins. If the tomatoes are fresh, then the skin must be cut cross-crosswise, after which to fill the tomatoes with boiling water for a couple of minutes, then quickly lower them into the cold water.

After this procedure, the skin with tomatoes is easily removed.

Fresh tomatoes need to cut into small pieces. If preserved tomatoes are large, then wech their fingers.

Add tomatoes to meat.