A recipe for a great Tatar Azu for lunch 🍲

Kitchen appliances and utensils: a frying pan with high sides (2 pieces) or a small cauldron, cutting board, knife, sieve, pan, tablespoon, stove, serving plate.

Ingredients

Step cooking

1. Cut the beef pulp (1 kg) with cubes or thin strips, as for beef stroganoff. Cut the meat across the fibers. Place a frying pan or a thick-walled stewpan, or a small cauldron on the stove, and pour vegetable oil (2-3 tablespoons) into it and warm it well. In the preheated oil, put the beef chopped into cubes and fry it on one side until a crispy crust forms on a large fire. After laying out the meat, do not stir it in a pan.
   
2. As soon as the meat is fried on one side, stir it, reduce the heat and begin to simmer. Cut pickled or pickled cucumbers (2 pieces) in half lengthwise, and then unfold and cut across into narrow half rings. Cucumbers are best peeled if it is thick and rough.
   
3. Pour water (0.5-0.7 liters) into the pan and put the cucumbers so that excess acid and salt are boiled out of them.
   
4. Peel and onion (1 piece) and cut into small cubes.
   
5. Put the second pan on the fire and add vegetable oil (2-3 tablespoons) to it. Put the onions in the heated oil and bring it with constant stirring to the state of caramelization.
   
6. If all the liquid has evaporated in the meat, then pour in hot water (300 ml) and continue to simmer the meat for another 30-40 minutes. Peel and cut the carrots (1 piece) in the same slices as the cucumbers: first, cut the carrots in half lengthwise, and then unfold and cut across not very wide half rings).
   
7. Add the carrots to the onion pan, stir and fry.
   
8. Add the tomato paste (3-4 tablespoons) to the fried onions and carrots and continue to fry.
   
9. When the pasta is slightly fried, pour a little water (100-150 ml) into the pan, mix and try the sauce. If it is not sweet enough, add sugar to it to taste. Try the water in which the cucumbers were cooked. If it is not very acidic and salty, then pour the entire contents of the pan along with the cucumbers into a pan for onions and carrots with tomato, and if the water is very salty, transfer only the cucumbers and add some of the water in which they were boiled.
   
10. In the meat, which is stewed, add bay leaf (2 pieces) and black peppercorns (4-6 pieces).
    
11. Pour the cooked sauce into a skillet with meat in a pan and mix.
    
12. When the meat becomes soft, it is necessary to achieve the correct consistency of the sauce. To do this, sift flour (a tablespoon) into the pan and mix well. It is better to sift the flour, otherwise it forms lumps that are difficult to get rid of.
    
13. Put out the basics for another 10 minutes, this time is necessary so that the flour has time to swell, and turn off the stove. Azu is ready in Tatar.
    

Decoration methods and presentation options

Serve Tatar in style with mashed potatoes cooked according to the classic recipe with the addition of milk and butter.Put mashed potatoes on a plate and make a recess in it, which will fill the Tatar in the basics. Garnish the dish with sprigs of fresh parsley or dill, and serve.

Video recipe

See all the nuances of cooking Taz in Tatar in the video.