Kitchen appliances and utensils: cauldron with a lid, frying pan, cutting board, knife, spatula, tablespoon, grater.
Ingredients
| Beef Entrecote | 1 kg |
| Potatoes | 500 g |
| Onion | 2 pcs. |
| Pickle | 5 pieces. |
| Tomato or canned tomatoes | 500 g |
| Butter | 150 g |
| Cilantro | 50 g |
| Mixture of peppers | taste |
| Salt | taste |
Step cooking
Ingredient preparation
- We wash and dry 1 kg of beef entrecote, cut it into small pieces. You can use any part of beef, as well as any other meat without veins, cartilage and bones.
- Peel 500 g of potato, rinse it and cut into medium strips, as for ordinary fried potatoes.
- Peel the onions and cut into whole rings or halves. In total, you need 2 medium onions.
- We wash the pickles from excess brine, if necessary, and cut into small pieces.
- Rub 500 g of tomatoes on a grater so that the tomato dressing comes out in its own juice. If it is not season for tomatoes, then safely use canned tomatoes from a jar in the same amount.
- Rinse and shred on average 50 g of cilantro. If you do not like cilantro, try replacing it with dill or parsley, although any other greens may come up.
Cooking basics
- We put the cauldron on the stove and turn on the medium fire. When the cauldron is heated, we send 65 g of butter into it and wait until it melts. Fry on it pieces of meat to a delicious crust for 4-5 minutes, periodically stirring with a spatula.
- We also put the pan on the stove and heat 20 g butter on it. Fry the sliced potatoes on it until almost ready. This, depending on the type of potato, will take 15-20 minutes.
- When the meat is ready, remove it in some plate, and put another 65 g of butter in a cauldron. When it boils, we send onion rings into it and cook them until golden, stirring occasionally.
- After that, we return the meat to the cauldron and continue to cook it: salt it abundantly, add a freshly ground mixture of various peppers to taste, or at least black one.
- Add the grated tomatoes, mix with the rest of the ingredients and cook for 3-4 minutes without a lid so that excess moisture evaporates.
- By this time, potatoes will be cooked. We transfer it from the pan to the cauldron, add chopped pickles and chopped herbs there. Mix well, cover the cauldron with a lid and simmer the dish over low heat for another 10 minutes.
- Azu is ready in Tatar, it can be served to the table as a main or main dish. It is best to eat it hot. Additionally, you can decorate it with fresh herbs.
Did you know? Azu is one of the classic dishes of Tatar cuisine, whose roots go back to Ancient Persia. Translated from the Tatar language, its name translates as “food”, and in the languages of the Iranian group there are similar words with the meaning “pieces of meat”.
Video recipe
The Tatar recipe is not the most difficult to perform in Tatar, but once again to consolidate the knowledge gained will not be superfluous. You can do this using the video recipe of the dish. Its author will competently go through all the stages of cooking and explain difficult moments.
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