Beef azu with pickles – 5 step-by-step recipes with photos

Beef azu is a common dish in Mongolian cuisine, which is traditionally prepared with pickled cucumbers. The process of preparing the dish is quite long, because beef, even its softest parts, is stewed for quite a long time; during the manufacturing process it is necessary to supervise the fire so that the dish does not burn. If all manufacturing rules are followed, Azu will become a favorite dish for the whole family.

The usual recipe for beef basics with pickles

Azu is a common dish that is considered traditional in Mongolian cuisine. To create this dish, they use dense meat - horse meat, lamb and pork. Pieces of meat are stewed in tomato sauce with the addition of pickles and onions. The whole secret of production is that the listed components are simmered over a leisurely fire; they must not be allowed to burn.

Production time: 1 hour 30 minutes.

Number of servings: 4 pcs.

Ingredients

Manufacturing process

Traditional version of making beef azu

In the traditional understanding, a dish called azu should turn out to be spicy, but this is not always the case. Depending on taste preferences, the amount of spices can be changed, the taste will not be worse.

Ingredients:

Beef – 0.5 kg.
Pickled cucumbers – 3 pcs.
Onions – 2 pcs.
Garlic – 1-2 pcs.
Tomato – 2 tbsp.
Mixture of ground peppers - a pinch.
Vegetable oil – 2 tbsp.

Manufacturing process:

Beef should be washed and dried using cardboard towels. The meat is cut into small cubes and the onions are peeled, the pickles are cut into small strips; if they are liquid, excess water must be removed from them.
Place the meat in a frying pan with vegetable oil and fry it until golden brown over high heat. After partial readiness, place the onion in a saucepan and fry it until transparent.
After the onion becomes transparent, you can add cucumbers, tomato paste and hot sauce to the pan, depending on personal preference.
Peel the garlic and pass through a press, also place in the frying pan. Dissolve one tablespoon of flour in a small amount of water and add to the saucepan.
The composition must be thoroughly mixed, add salt and a mixture of peppers to taste.
The meat must be covered and simmered until cooked. Azu can be considered ready once the meat is soft.

Beef azu with pickles and mushrooms

Making azu involves mixing beef into a mixture with different vegetables. Most often, pickled cucumbers are added to the dish to add piquancy. The dish can also include various mushrooms, then it will turn out to be the most satisfying and tasty.

Ingredients:

Beef – 300 gr.
Champignons – 350 gr.
Pickled cucumbers – 3 pcs.
Onion – 2 pcs.
Carrots – 1 pc.
Garlic – 2 cloves.
Tomato paste – 2 tbsp.
Spices to taste.

Manufacturing process:

Beef must be washed under running water. Remove all veins and existing fat.
Dry the meat with cardboard towels, cut into thin strips.
Wash the champignons under running water, cut into small cubes, and chop the pickles.
Cut the onion into quarters and chop into thin semicircles, peel and grate.
Pass the garlic through a press.
Place the beef in a deep saucepan and fry in a small amount of vegetable oil until golden brown.
Place champignons and pickled cucumbers in a saucepan and mix the mixture thoroughly.
Add carrots and onions, simmer the mixture under a closed lid for about 30 minutes.
Add tomato paste, add spices, simmer until the beef is cooked and serve.

Beef azu with pickles in pots in the oven

Savory and satisfying basics can be prepared not only in a saucepan, but also in the oven. This production will allow the housewife to get rid of the need to constantly stir the ingredients. For production, it is convenient to use voluminous clay pots. Their dishes always turn out unusually tasty, rich and fragrant. You can serve the basics directly in them or transfer them to a beautiful plate.

Ingredients:

Beef – 400 gr.
Pickled cucumber – 3 pcs.
Potatoes – 6 pcs.
Onion – 2 pcs.
Tomato – 2 pcs.
Broth – 350 gr.
Spices - to taste.
Greens - for serving.

Manufacturing process:

Beef pulp must be washed under running water and cut into small pieces.
The meat must be fried in a frying pan in sunflower oil until golden brown, and then add cucumbers and onions.
Keep all ingredients on fire for about 3 minutes. Place the contents of the frying pan into clay pots.
The meat and vegetables must be covered with chopped potato cubes, and sprinkle the pot with spices on top and add chopped herbs. The top layer will be chopped tomatoes.
The pot is filled with broth or water, closed and sent to the oven, heated to 180 degrees for 45 minutes.

The finished azu can be served directly in pots. Before serving, the dish is sprinkled with herbs.

Hearty basics with rice and cucumbers

{In itself} azu is a meat appetizer, so when making it, the housewife is faced with the need to find an additional side dish. Making the basics right away with rice will help eliminate this process, then the dinner will be complete.

Ingredients:

Beef without bone – 300 gr.
Rice – 300 gr.
Onion – 1 pc.
Carrots – 1 pc.
Pickled cucumber – 2 pcs.
Garlic – 3 cloves.
Tomato paste – 3 tbsp.

Manufacturing process:

Wash the rice grains with water until the water is clear.
Fill them with water in a ratio of 1 to 2 and boil until tender. The process, depending on the variety, will take at least 15 minutes.
It is comfortable to cook the dish in a deep cauldron with thick walls or in a frying pan.
Roasting must begin by preparing the pieces of beef. They need to be cut into thin strips and then placed in a frying pan with a small amount of vegetable oil.
After the meat is fried, you can put chopped onions and carrots in the pan.
Beef with vegetables should be simmered for about 20 minutes.
Then put the prepared rice into the frying pan, add tomato paste, add garlic, add chopped cucumbers and spices to taste.
You need to pour water into the cauldron and simmer the basics for 1 hour.
It is necessary to stir from time to time so that it does not burn, otherwise the taste will be spoiled.

Beef azu

This recipe doesn't matter what kind of beef it melts in your mouth.

Azu in Tatar

Now I would like to offer you a recipe for the state Mongolian dish. The basic recipe includes fairly ordinary and cheap ingredients. As for me, azu is much better than hot, stew or vegetables stewed in sauce. Probably, due to the pickles, the taste is very advantageous. I prepared the recipe using potatoes, but it is possible to do without them.

It’s as if the true basics are made from meat along with potatoes, I tried it - I didn’t really like it. My family always made it without potatoes. I suggest you try our version of very deliciously cooked meat!

Azu “almost in Tatar”

Very simple, fast and delicious. Anyone can do it!

Azu in Tatar

A very tasty dish that will not leave anyone indifferent.

Beef azu

I decided to share my recipe for “Beef Azu”, it produces tender meat that melts in your mouth. The recipe is very simple and suitable for a newbie who is just starting to cook with a slow cooker.

Azu, as I understand him

The recipe for Lenochka (Kysh) from “Kulinara” - “Azu with radish” was prepared by me for “Povarenok”. In the absence of radish, I used kohlrabi. It turned out incredibly delicious! Whoever does not believe, let him try.

Azu in Tatar style in a multicooker-pressure cooker

I adapted the recipe for the basics, which my mother prepared using the usual method in the era of the lack of necessary kitchen devices. Now my mother is preparing the basics in a multi-pressure cooker given to her, as she says, according to my recipe!))) Fast, delicious and free-handed! Try it - you won't regret it.

Azu in Karakol

A wonderful Asian national dish - very tasty and filling. In the small city of Karakol - our country, I like this dish the most and my friend Vitaly decided to show how they prepare it there, in fact, believe me - this is the real recipe, the dish is quite expensive for me, so we cook it only for holidays . In a word, I recommend it!

There are a huge number of basic recipes, I really like this one with pickles and tomato paste sauce with garlic.

Beef azu . Beef azu is a juicy, nutritious dish of Mongolian cuisine. It contains a lot of vegetables, sauce, and certainly contains pickled or pickled cucumbers for a special taste, as well as seasonings and spices.

The dish is prepared using beef or veal. The meat should be marinated beforehand, then the taste of the dish will improve significantly. You can marinate meat in different marinades for 1-2 hours. For example, it could be a marinade consisting of mustard seeds, soy sauce, vinegar, vegetable oil, hop-suneli seasoning and salt.

Next, the marinated meat is quickly fried in vegetable oil over medium heat.

Vegetables for the dish are sautéed separately. This is usually chopped onions, carrots, pickles, tomatoes or tomato paste. If you wish, you can also add potatoes or prepare a separate side dish from them for the meat.

Next, the meat is added to the vegetables, mixed with them, water or meat broth is added so much that the liquid covers the ingredients of the dish, cover the dish with a lid and simmer it over low heat until cooked.

Season the beef basics with chopped garlic, bay leaves, a mixture of peppers, and salt to taste. Serve hot to the table. If the dish is being prepared for a children's table, you should not add hot spices to it.

Azu in Tatar style with pickles - Top 5 recipes

Azu is almost everyone’s favorite dish of Mongolian cuisine. The recipe can be found with different versions and photos in a huge number of cookbooks and culinary websites. Restaurants of state Mongolian cuisine in various countries definitely serve it.

In the old Persian language, this dish consisted of small pieces of fried meat with gravy, and only later they began to be combined with vegetables. In the 18th century, potatoes began to be added to the dish, although they are not included in traditional recipes. Now any housewife can cook it at home, just like roast in pots with meat and potatoes in the oven; this does not require any special products or culinary techniques, but you will still have to get acquainted with some secrets.

Now we will look at 5 common methods for making Azu in Tatar style with pickles at home.

Azu in Tatar style with pickles, potatoes and beef - Recipe with photo

Ingredients:

Beef – 800 gr.
onion – 1 pc. big
tomatoes (grated) – 3 pcs.
potatoes – 800 gr.
meat broth or hot water – 1/2 cup
pickled cucumbers – 2-3 pcs.
melted butter or vegetable oil – 100 ml.
salt, pepper and bay leaf - to taste

Manufacturing method:

1. Wash the beef under running water and cut into pieces.

2. Place a frying pan with oil on high heat; when it is hot, begin to fry the meat. First rule, in order for it to come out tender and melt in your mouth, first fry it in a hot frying pan, and then start simmering.

3. When a crispy crust has formed on the meat, put it in a pan (cauldron).

4. Meanwhile, chop the onion, peel it, cut the onion into four parts and then thinly into quarters of rings.

5. Fry the onion in the same pan where you cooked the meat. This will allow you to create the most rich dish. Fry the onion over medium heat, stirring occasionally. At the end of this procedure, you can add a little water. Place in a saucepan with meat.

6. The next step is to add the grated tomatoes to the meat and onions.

7. Stew the fried meat with tomatoes, onions and broth (water) until soft. It is necessary to simmer under the lid over low heat. Add broth (water) to the pan. A little water is needed so that it covers one hundred percent of all the ingredients.

Recipe with pickles in a slow cooker

Ingredients:

Beef – 500 gr.
Onion – 1 pc.
Pickled cucumbers – 3 pcs.
Tomatoes (canned) – 1-2 pcs.
Tomato paste - 1 pc.
Salt - to taste
Bay leaf - to taste
Peppercorns - to taste
Water – 1.5 cups
Potatoes – 4-5 pcs.

Manufacturing method:

1. Cut the meat into slices lengthwise. When you have cut it, turn on the multicooker to frying mode, pour in the oil - it should heat up.

2. Peel and cut the onion into half rings.

3. Cucumbers (if they are huge, we peel them, if they are medium, then there is no need) cut into cubes.

4. When the oil is hot, first put it in a slow cooker to fry the onions, then the meat.

5. Rub the tomatoes through a sieve or grater. Remove the skins from the tomatoes. And we'll warm everything up.

6. 15 minutes after frying the meat, add cucumbers, tomatoes and 1 tablespoon of tomato paste, carefully mix everything together and let it fry for another 2 minutes.

7. Add a glass of boiled water, pepper, salt, bay leaf and turn on the stew mode for 1.5 hours.

8. Then we will prepare the puree.

9. You can also add parsley to the basics, it’s at your discretion.

10. 1.5 hours have passed, add parsley, mix everything well, remove the bay leaf and serve with a side dish. Bon appetit.

Recipe without potatoes

Ingredients:

Beef – 300 gr.,
Spices – 5 gr.,
Bay leaf – 1-2 pcs.,
Butter – 200 gr.,
Tomatoes – 4 pcs.,
Pickled cucumbers – 2 pcs.,
Onions – 2 pcs.,
Sunflower oil,
Salt.

Manufacturing:

1. First, wash and cut the beef into cubes

2. Peel the onion and cut into half rings. We wash the tomatoes. Cut the tomatoes into two parts and grind them in a blender until pureed. Cut the cucumbers into strips.

3. Place pieces of beef into hot oil. Fry them for 15 minutes. Transfer the fried meat to a saucepan or cauldron. Fill with water and begin to simmer over low heat. Place the onion in the pan in which the meat was fried. Fry the chopped onion until slightly golden brown. Then put it in a saucepan with beef.

4. Next, fill the meat with onions with tomato puree from new tomatoes.

5. Add pickles to these ingredients. Stir everything. Add salt and spices. Place bay leaf. Place the pan with the Tatar dish on a slow fire. Simmer with vegetables for approximately 20 minutes until cooked, without allowing a powerful boil. Eat healthy!

Savory azu with pork

Ingredients:

Pork – 500 gr.
Onion – 3 pcs.
Carrots – 2 pcs.
Potatoes – 1 kg.
Pickled cucumbers – 3 pcs.
Vegetable oil – 5 tbsp. spoons
Greens – 1 bunch
Ground dark pepper - to taste
Tomato paste – 1 teaspoon
Garlic – 3 cloves
Water - to taste.

Manufacturing method:

1. Wash the pork and cut it (at your discretion).

2. Add oil to a hot frying pan and begin to fry the meat. Fry until half cooked.

3. At this time, peel the potatoes, cut them as desired and fry them.

4. Peel the onion, cut it finely, grate the carrots and add to the meat. Fry. We carefully alter it.

5. After a few minutes, add chopped garlic, fried potatoes, dark pepper and a glass of water. Simmer for 10-15 minutes.

6. When everything is ready, add finely chopped greens. Bon appetit.

Azu in Tatar style with pickles and chicken

Ingredients:

Chicken breast – 600 gr.
Potatoes – 4-5 pcs.
Carrots – 1 pc.
Raisins – 100 gr.
Onion – 1 pc.
Pickled cucumber – 3-4 pcs.
Tomato juice – 2 glasses
Vegetable oil – 2 tablespoons
Spices - to taste.

Manufacturing method:

1. Wash the chicken breast, cut off the cartilage and skin. Dry with a cardboard towel and cut into cubes.

2. Pour a little vegetable oil into the cast iron and heat it. Add the chicken, stir occasionally, and lightly fry.

3. Cut the onions into cubes and place on top of the meat.

4. Stir and cover with a lid. Simmer over low heat for approximately 10 minutes.

5. Peel the potatoes and use the mode randomly. Place in a pan of bubbling water and cook for 5 minutes.

6. After that, put it in a hot frying pan with oil. Fry until golden brown.

7. After frying, put the potatoes in a cast iron pot with meat, and add raisins here. Simmer for 5 minutes.

8. Cut the pickled cucumbers into cubes and also add them to the cast iron with the ingredients.

9. Fill it all with thick tomato juice and add spices to taste.

10. Cover with a lid and simmer over low heat for 15 minutes.

11. Mix carefully and cook for another 5 minutes, the chicken dish is ready.

Azu in Tatar style with pickles - a traditional recipe for azu from beef meat

Greetings friends and blog readers. When I want to have something tasty for dinner, the only options that come to my mind are options for dishes with a combination of meat and vegetables. And I immediately catch myself thinking that this is the most fascinating part of the collection of recipes from any cuisine in the world.

Stew or fry beef and potatoes to end up with a simple and satisfying meal. What could be better? Because of this, different options for hot dishes, meat casseroles (for example, Greek moussaka), and zrazy are very popular. The list of such recipes is huge and varied.

Not so long ago we cooked pork in the oven, and now we will talk about one of those tender and fragrant options - the basics in Tatar. The meat that comes out is very fragrant and tender, everything is satisfying and is in great demand among the powerful half.

It’s not at all difficult to prepare, and even with the least amount of cooking experience, it turns out great the first time! And your household, having tried it, will constantly ask you to repeat it again and again.

Good food starts with making the right choices. It’s unsurpassed when you go not to a chain store, but to the market. And it's even better if you have your own butcher. He will always give you a hint which piece is better. Remember, beef meat must always be a rich reddish color (no marks, dull or slimy parts). Smell is a good indicator of property. If you suspect something is wrong, it is better to refuse the purchase.

When you have decided on the quality of the product, you can move on to cooking.

Azu in Tatar style with beef pickles and potatoes

To make basics, you can use almost any meat or poultry. Lamb, beef, rabbit. But it so happened that in my opinion, warm and young beef is more suitable. The dish is universal, depending on the season or the availability of goods, its taste can be created much richer by adding carrots, bell peppers, and zucchini. Everything you like.

There are no special requirements for cutting; you can create it arbitrarily: in cubes, cubes, large pieces. Whoever likes it.

Products we use for manufacturing:

Beef meat - 1 kg;
Onions - 1 kg;
Pickled cucumbers - 3 pieces;
Garlic - 1 head;
Dill and parsley (or other greens) - half a bunch each
Bay leaf - 2 pieces
Tomato paste - 3-4 tablespoons
Meat broth (tastier)
Salt and black pepper to taste

Step 1. Cut the pulp into medium pieces, across the grain. The size affects the cooking time as a whole, so cut all the main components approximately identically.

Step 2. It is better to fry meat in a cauldron with thick walls. You can use ghee or vegetable oil, but the classic is fat tail fat. It needs to be melted when it warms up perfectly, before sending the meat there, we pour the walls first. This will prevent the pieces from sticking. Be sure to make sure that it is hot, all the pores will be sealed and the pieces will turn out very juicy.

Step 3. Our onions are chopped into half rings. I believe that the most rational proportions are 1:1. It comes out very juicy. Stir occasionally until the onion absorbs excess fat and becomes transparent and soft. The smell is just great! We cook under a closed lid, achieving the result that suits us.

Step 4. The onions and meat are fried, now you need to simmer it all, and it’s better to do it in beef broth. If you don’t have one, you can add boiled water, the broth will simply taste much better. Keep an eye on the strength of the fire; if you cook on the stove, you need to reduce it to half, otherwise all the liquid will simply boil away. And we need to ensure that the products simmer over medium heat, absorbing each other’s taste. Cover with a lid and leave for half an hour.

Step 5. The basic trick is pickles. You can take any, be it pickled or homemade, but the extreme ones are always a plus. Cut 2-3 cucumbers 1.5-2 cm each. Their taste should be felt.

Step 6. As for greenery, the choice here is limited only by your wishes. Usually this is dill, parsley, green onions, etc.

Step 7. Mongolian azu is a treat for guests with a special bitterness. This is precisely why pickles are used, and in almost all recipes you can see a huge amount of onions, garlic, and various herbs. Therefore, we take a head of garlic, peel it and finely chop any clove; if you don’t have the time or desire to do this, just put it through a press.

Step 9. Don't forget the second most important ingredient. Potato. Prepare it by cutting it into slices.

Step 10. But our potatoes will not go straight to the meat base. It must be fried in advance until golden brown in a frying pan. We need this product half-raw; it can be cooked in a cauldron.

Step 11. Meanwhile, most of the water has boiled away, the onions are no longer noticeable, but they taste just great. You can check for readiness; the meat fibers should simply separate from each other. If everything is normal, add chopped cucumbers.

Step 12. 3-4 tablespoons of tomato paste will add sourness. You can combine it by replacing a couple of spoons with finely chopped tomatoes.

Step 13. Mix everything and after 4-5 minutes you can add the fried potatoes.

Step 14. Take a couple of bay leaves and break them into 2-3 parts, place them in a cauldron. Season with salt and pepper to your own taste. Stir everything and give it about 10 minutes for the potatoes to cook.

Step 15. Remove the cauldron from the heat, sprinkle with herbs, cover with a lid and let stand for 10 minutes.

Step 16. This treat is served in a deep cup. It will be in great demand for your guests.

As you can see, although the manufacturing process may take you from 1 to 1.5 hours, it is completely easy. It’s easy to prepare, the beef in the right basics just melts on your tongue. It turns out to be a very satisfying and tasty dish. We use this manufacturing option when, for example, we relax in the country or in nature, but there is no desire, say, to cook kebabs.

I hope you liked the recipe. If you try to cook it, you will literally be satisfied with the result.

That's all I have. I wish everyone good health for you and your loved ones. See you soon!