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

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 azu 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:

1. 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.
2. 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.
3. After the onion becomes transparent, you can add cucumbers, tomato paste and hot sauce to the pan, depending on personal preference.
4. 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.
5. The composition must be thoroughly mixed, add salt and a mixture of peppers to taste.
6. 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:

1. Beef must be washed under running water. Remove all veins and existing fat.
2. Dry the meat with cardboard towels, cut into thin strips.
3. Wash the champignons under running water, cut into small cubes, and chop the pickles.
4. Cut the onion into quarters and chop into thin semicircles, peel and grate.
5. Pass the garlic through a press.
6. Place the beef in a deep saucepan and fry in a small amount of vegetable oil until golden brown.
7. Place champignons and pickled cucumbers in a saucepan and mix the mixture thoroughly.
8. Add carrots and onions, simmer the mixture under a closed lid for about 30 minutes.
9. 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. It is convenient to use voluminous clay pots for production. 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:

1. Beef pulp must be washed under running water and cut into small pieces.
2. The meat must be fried in a frying pan in sunflower oil until golden brown, and then add cucumbers and onions.
3. Keep all ingredients on fire for about 3 minutes. Place the contents of the frying pan into clay pots.
4. 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.
5. 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:

1. Wash the rice grains with water until the water is clear.
2. 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.
3. It is comfortable to cook the dish in a deep cauldron with thick walls or in a frying pan.
4. 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.
5. After the meat is fried, you can put chopped onions and carrots in the pan.
6. Beef with vegetables should be simmered for about 20 minutes.
7. Then put the prepared rice into the frying pan, add tomato paste, add garlic, add chopped cucumbers and spices to taste.
8. You need to pour water into the cauldron and simmer the basics for 1 hour.
9. 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 and 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.

How to cook beef basics with pickles according to a step-by-step recipe with photos

There are many recipes for the basics in Tatar, only 3 ingredients remain constant - meat, potatoes and pickles. This combination, together with spices, gives a whole range of taste sensations and relieves hunger forever. You can cook the basics not only on the stove, but also in a slow cooker, which greatly simplifies the entire manufacturing process. I invite you to evaluate my tried and tested recipes.

Recipe for making beef azu with gravy

Ingredients

How to choose the right products

• For basic Tatar dishes, choose lamb or beef , but the best option would be young veal. With it, the dish will cook even faster.
• Take potatoes that don’t boil over , and preferably large ones, so that it’s easier to cut. Potato tubers should not be sprouted or green.
• Tomato sauce should only contain tomatoes, salt and sugar , and no dyes or preservatives. The sauce can be replaced with 2 tablespoons of tomato paste.

Step-by-step production

1. Cut 700 grams of meat into cubes. Before doing this, it must be washed and dried. First, cut the meat into plates across the grain, and later into cubes.
   
2. Fry the meat in a cauldron with oil over high heat. Turn it over to the other side only when it is fried on one side.

Video recipe for making beef azu

This video shows in great detail how to cook Tatar-style azu from beef. The creator also gives tips on making it, so I recommend watching it.

Recipe for basic beef in a slow cooker

Ingredients

Step-by-step production

1. Finely chop the onion and fry it in oil in a slow cooker using the “Fry” mode.
   
2. Add 500 grams of chopped beef to the onion and fry everything together.
   
3. Cut 3 small pickled cucumbers into strips. Peel canned tomatoes (2-3 pcs.) and mash them into puree. They can be replaced with the freshest fleshy tomatoes.
   
4. After 12 minutes from the start of frying the meat and onions, add a spoonful of tomato paste, chopped cucumbers and tomatoes. Stir and fry everything together for another 2-3 minutes.
   
5. Add pepper and salt to taste, 1-2 bay leaves, pour in a glass and a half of water. It is necessary that the meat is completely covered with liquid. Turn on the “Extinguishing” mode for an hour and a half.
   
6. Chop a small bunch of parsley and add it 1-2 minutes before the dish is fully cooked.
   
7. The most delicious Tatar basics with beef are ready! Serve it with mashed potatoes or boiled potatoes.
   

Video recipe for making beef basics in a slow cooker

Do you want to find out how to properly cook the basics in a slow cooker? Then quickly watch this video.

Making Tips

• If you want the meat to cook even faster, cut it across the grain into 1 cm wide slices and beat. After this, cut the meat into cubes.
• For the most acute taste, you can add a little brine at the end of production.
• After finishing the preparation, the bay leaf must be removed from the dish, otherwise it will give a nasty aftertaste.

Other manufacturing options

I really like oriental dishes - they are tasty and forever relieve hunger. When you need to feed your guests heartily, the beshbarmak recipe comes to the rescue. From time to time I also cook pork azu and the most dietary turkey azu.

Azu with beef pickles in Tatar style

It's like goulash, only with pickles! Azu is a common and very popular dish of Mongolian cuisine, which has a long history. Even the most ancient nomads fried meat and vegetables in a cauldron. Now there are a huge number of variations of this recipe, but the presence of cucumbers is a must.

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3. Azu with beef pickles in Tatar style

Ingredients and how to cook

ingredients for 5 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 30 minutes

Step-by-step production

Step 1:

Let's prepare the products. I took beef, lamb or horse meat would also be great. Pickled cucumbers are better suited to cucumbers, I only had gherkins, I took them.

Step 2:

The meat should be washed and dried well with cardboard towels. Then you need to cut it into cubes, like for ordinary goulash. Don’t forget that the meat is cut across the grain so that it remains soft when frying.

Step 3:

Heat vegetable oil in a frying pan and throw meat into it.

Step 4:

We need to fry the meat, seemingly sealing the juice inside it so that it remains soft. Actively stir the meat so that it is fried on all sides.

Step 5:

Peel the onion and cut into thin strips.

Step 6:

Add the onion to the meat, stir, continue to fry.

Step 7:

Wash the carrots, peel them, and grate them on a large grater. Add carrots to the meat and onions, mix, continue to fry.

Step 8:

Cut the cucumbers into narrow strips, cut the tomatoes into cubes.

Step 9:

Add cucumbers and tomatoes to the meat and mix.

Step 10:

Add tomato paste, salt and season. Be careful with salt. Cucumbers are pickled, they will give up some of the salt when stewing, it is better to add a little salt at first, and at the end, after tasting, add salt as needed.

Step 11:

Pour hot water over the meat and vegetables until it covers. Let it simmer for an hour. If the meat is old and hard, then the time will have to increase.

Step 12:

At the very end, put a couple of bay leaves in the base. Now you can completely add salt and season the meat, if necessary. Cover the pan with a lid, turn off the heat, and let the meat simmer briefly.

Step 13:

Wash the potatoes, peel them, cut them into strips. You can additionally dry it with a cardboard towel so that the potatoes become dry, so they will fry better.

Step 14:

Heat vegetable oil in a frying pan and throw potatoes into it.

Step 15:

Fry the potatoes until golden brown.

Step 16:

Add 100% cooked potatoes to the basics and mix. When serving, you can sprinkle the dish with chopped herbs.

Azu turned out to be very tasty, it is spicy, a little spicy due to cucumbers and spices.
In almost all recipes, the basics are prepared without adding potatoes; the result is simply a stew of meat with vegetables, which can be served with any side dish.
I liked the serving with potatoes, fried and mixed with meat, it comes out with a very fascinating taste, the potatoes absorb all the smells of meat and vegetables, become soft, but rosy.

You can exchange beef for any other type of meat that you prefer. But keep in mind that the production time, as well as the taste and calorie content of the dish will change. Pork and lamb are usually fattier than beef, while chicken or turkey are the leanest. With all this, the production time depends not only on the type of meat, but also on what part of the carcass is used and whether the meat is old or young.