How to cook Azu in Tatar with salty cucumbers

Azu in Tatar is one of the most popular recipes. In supermarkets, it is even sold for it already ready meat cutting. To prepare a real AZA in Tatar, and not distant variation, it is necessary to observe a simple, but a fairly strict recipe. Present Azu in Tatar with salty cucumbers, the recipe with a photo is simply necessary for this kind of dishes, so as not to get confused and do not miss anything, because during the preparation there are several operations (cutting, roasting, mixing, quenching). One of the secrets of the preparation of the delicious Azu is the use of fused butter. It must be a good quality. If you do not have it, then roast meat on the plant, and the potatoes on the butter.

Ingredients:

• Beef - 500 g,
• Bulb - 1 large,
• Fresh tomatoes - 3 large,
• Meat broth or hot water - half a cup,
• Salted cucumbers - 2-3 pieces,
• Potato - 500 g,
• Creamy butter or vegetable oil - 80 g,
• Salt - 2/3 teaspoon,
• Tomato paste - 1 tablespoon,
• Bay leaf - 1 piece,
• Pepper - to taste (I have a mixture of peppers in the mill)

How to cook Azu in Tatar with salty cucumbers

Cooking Azu has a few simple, rules, thanks to which you prepare the delicious Aza. And it will really be azu, and not the nameless stewed potatoes with meat.

Rule 1. Meat for Aza is frightened, and then it is still stealing.

Moreover, the meat is needed on a hot frying pan so that no drop of juice leaves meat. Fry the meat is needed quickly enough to only formed a roasted crust. If you do not have baked oil, then use vegetable. On the usual cream meat will nourish.

In practice, it looks like this. First, the meat must be cut across the fibers. Thin long pieces. You can, of course, take the ready-made chopped in the store. But we are not looking for light paths. Personally, I dealt with quite and very dwelling cheap beef. But even from it it is quite possible to cut these neat pieces. In this, by the way, and the charm of dishes, similar to AZ, that with the choice of meat can be particularly not bother.

Rule 2. The bow roars in the same pan, where meat was roasted.

This cunning will make it possible to make the taste of the AU more saturated. Nothing needs to wash. Putzharki do not need to score. Cut the bulb into four parts and then thin - on the quarters of the rings. And put it right on the same frying pan, where the meat has just been fried.

We put on the middle heating and fry, experiencing periodically. The gradually burnt plaque becomes less and less in the pan, it connects with a bow. And now all the fat remains from meat absorbs into the bow. Must get what you see in the photo.

Lay out onions in a saucepan with meat.

Go to tomatoes. There are no clear rules here. Someone takes the jar of chopped in their own juice, someone breeds an additional tomato paste. I prefer to take fresh tomatoes. To quickly grind them, I use a large grater. I cut the tomatoes in half and trumpets on the grater, while only skin will remain on the palm. Literally in three minutes it turns out a whole plate of grated tomato without a skin (their grater simply does not take).

Rule 4. Potatoes are fried on the brain of cream oil.

Cutting potatoes can be arbitrary. I like the most like a straw, in the form of meat.

If you do not have baked oil, take just a creamy. Gram 80, no less. Potato is perfectly absorbed. It turns out to be amazing. Crispy crust, bright. Do not need to make a potato to softness. Shoved - and enough. In the process of frying, be sure to mix it several times.

I eventually added 2/3 teaspoons of salt. Everything stirred and put it at exactly 10 minutes. Heating plate is minimal. During this time, all the ingredients will have time to connect into a single composition, but at the same time the potato will not have time to fall apart.

So, summarize:

1. Meat for Azu is first roasted on a strong heat before the formation of a crust, and then stew until soft.

2. The bow is frying on the same pan, where the meat was preparing to "pick up" the remains of the fragrance and the taste of meat.

3. The extinguishing time of meat depends on its quality. On average, it leaves 30 minutes to one and a half hours.

4. Potatoes are fried on the fed oil (can be replaced with creamy).

5. Cucumbers must be salted, not pickled.

I hope now you will handle the preparation of Azu in Tatar on perfectly.

Bon Appetit!