We cook the basics of beef in a slow cooker. 5 secrets of a delicious dish

Azu belongs to the national dishes of Tatar cuisine, as well as pilaf. They like to cook it “for every day”, skillfully replacing the ingredients, and each time getting a new, interesting result. The basis of the dish is meat (but how could it be otherwise!), And not necessarily this should be mutton beloved by the Tatars. The classic recipe contains variations on the theme of beef and horse meat. Well, in the world of cooking, they learned to cook a dish even from pork, although this already has nothing to do with Tatar cuisine.

Secrets of cooking azu with gravy and potatoes at home

1. Change the ingredients of the dish as much as you like, but some of them remain unchanged in each version. This is meat (let it be nevertheless beef, as a low-fat and valuable product, moreover, as close as possible to the original recipe), pickles and onions. Other ingredients, such as potatoes, carrots, garlic, add at your discretion.
2. A dish involves the use of tomatoes, no matter in what form. This can be a tomato paste, and an ordinary tomato.
3. In a classic recipe, all ingredients are heat treated before being mixed in the same dish. It takes a lot of time. The use of two pans will speed up the process, and if you cook the basics of beef in a slow cooker, use one pan.
4. Separate cooking allows you to get a thick consistency of the dish and the ideal shape of the pieces. If you cook everything together, the vegetables will fall apart and the dish will turn out to be liquid.
5. Serve it, sprinkled with fresh herbs. The ideal solution is fresh parsley.

Classic technique

A little knack and an extra skillet will make it easy to cook the basics of beef. A recipe with a photo in the multicooker will also come to your aid. So you will need:

• beef - 500 grams of low-fat tenderloin;
• pickles - 2 small vegetables;
• potatoes - 4-5 medium-sized, which turn our dish into a full dinner;
• onion - 1 large head;
• vegetable oil - enough 6 tablespoons;
• tomato sauce - 2 tbsp. tablespoons (it can be replaced with 2 tomatoes or a third glass of tomato juice);
• salt and pepper.

Cooking

1. Finely chop the onion, pour a spoonful of vegetable oil into the pan and fry the onion until transparent. When the pieces are browned, add the tomatoes or tomato to them. If you put fresh tomatoes, first peel them from the skin, lowering it in boiling water. Evaporate for 5 minutes.
2. Pour 2 tablespoons of oil into the multicooker bowl, warm. Put the sliced ​​meat and in the "Frying" mode bring to a beautiful golden crust. When the meat is fried, add steamed onions and tomatoes to it, pour a glass of water. Close the lid and in the "Extinguishing" mode, cook for half an hour.
3. At this time, chop the cucumbers. Depending on the shape of the pieces of meat, this can be done in strips or cubes. In a free pan, warm a spoonful of oil, pour out the cucumbers and lightly fry. As a result of heat treatment, excess liquid will evaporate from them.
4. When the meat with tomatoes and onions is stewed for 30 minutes, add pickles to them. Simmer for another 20 minutes with the lid closed. Then check: if the meat is soft, it's time to add potatoes. If harsh, simmer longer.
5. Peel and hold potatoes in water to get rid of excess starch. Dry, cut (with bars or cubes). Fry in a frying pan in vegetable oil, bring to a golden crust and transfer to a multicooker bowl.
6. Simmer all ingredients together for 10 minutes. Azu is ready!

Lite recipe

Modern housewives have developed their own recipe for beef in a redmond slow cooker. It turns out less caloric, since not all ingredients are roasted. But also more liquid, which, however, is not bad at all if the family has small children. So, To prepare meals using lightweight technology, use:

• beef - 600 g;
• onion - 2 large heads;
• tomato paste - Art. a spoon;
• potatoes - 5 large root crops;
• pickles - 2 pcs.;
• water - 1-2 multi-glasses;
• garlic - 4 cloves;
• vegetable oil - 2 tablespoons;
• salt, bay leaf, red or black pepper - choose to taste.

Cooking

1. Cut the meat into cubes, onions into half rings. Add vegetable oil to the bowl, turn on the "Frying" mode. Fry food for 20 minutes.
2. Put pickles, finely chopped, and tomato paste. Fry all the ingredients for 5 minutes.
3. Finely chop the half of the garlic, put in a bowl and pour water. Close the lid and simmer for at least an hour (Extinguishing mode). If the beef is stew, stew longer.
4. Peel and fry the potatoes (in a separate pan), add to the bowl 20 minutes before the end of the stew, cover with the remaining 2 cloves of garlic, put the lavrushka and pepper. Cook before the signal.

Potatoes can also be put raw in the bowl, but then add 1 more glass of water when added. Extinguish time by 30 minutes.

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