Classic recipe and secrets of cooking AZA in Tatar

Do you know what Azu is in Tatar? It is meat and potatoes stew with the addition of salt cucumbers. The dish has a stralywood-sour taste, while the light aroma of cucumbers is felt. Tasty! Let's learn to cook Azu in Tatar correctly.

It is believed that cooking a dish is quite a long time: all products need to fry separately. But this opinion is only among those who know how to prepare Azu in Tatar, but never did it. Of course, there is a lightweight recipe, for lazy, when products are folded in turns in one shill. But the best and most saturated taste turns out if everything is frying separately. Yes, and the consistency of the dishes from the scenery is not the: roasted pre-potatoes holds the shape, and if you prepare azu for lazy, it will fall apart.

Video with classic recipe

Cooking process in details

It will take 500 g of beef or lamb, two small saline cucumber, 4-5 medium-sized potatoes, a large bulb, 6 tbsp. Spoons of vegetable oil, 2 tbsp. Spoons of tomato sauce, which can be replaced with fresh tomatoes (2 pcs.) or tomato juice (1/3 cup), salt and pepper to taste.

It is more convenient to use two large frying pan. So you will speed up the cooking process.

• Step 1: Fry Luke

Cut the bulb should seem as much as possible. It is necessary to fry on medium heat using one tablespoon of oil. Onion roasted before transparency and shutting. When the bow is ready, add tomato-paste or fresh tomatoes to it. Everything should be evapored on a high heat for 3-5 minutes. Follow not burning.

• Step 2: add meat

Cover beef or lamb chop. Pour two spoons of oil onto the second frying pan, put meat and fry it to a crisp. Onions and tomato add to meat when it will be ready. In the same pan, pour the glass of water, salt and pepper, cover the lid and extinguish between half an hour.

• Step 3: add cucumbers

Sattail the cucumbers on a large grater or cut the straw, slightly fry them in a frying pan, adding some oil. This is done in order to evaporate moisture from cucumbers. When it evaporates, add cucumbers to meat. Watch for 10 minutes while brush the potatoes. If the meat is rigid, stretch longer, until readiness.

• Step 4: add potatoes

Purified and sliced \u200b\u200bpotatoes flush in cold water to deploy extra starch. Pour 2 tbsp into a free pan. Spoons of oil, heal it on a strong heat and put potatoes. Fry to a golden crust. After that, meat and potatoes are connected in one dish for further joint extinguishing under the lid for 5-10 minutes.

• Step 5: Apply to the table

Your Azu is ready. It is customary to the table, sprinkling with chopped greens.

Azu in Tatar, recipe Russian

We still give a prescription Azu in Tatar for the lazy, although it is fair, roasting takes not so much time as it seems at first glance. Especially if you use two frying pan. But some people do not want to cook Azu in Tatar not because they are too lazy, but because they do not want to eat fried food. So, lightweight preparation option.

3-4 Cutlery spoons of oil warm in the scenery, put a chopped onion, grated salty cucumber and tomato paste. It follows to stew until the excess liquid evaporates. Add chopped meat, pour water, add salt and pepper, extinguish 40 minutes on low heat until the meat becomes soft. After that, put the chopped potatoes. Mix, bring to a boil, reduce the fire and extinguish under the lid until potatoes are ready.

Bon Appetit!