Azu in Tatar style with pickled cucumbers; Top 5 recipes

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. Little water is needed so that it covers one hundred percent of all the ingredients.

8. Peel the potatoes and cut them as desired.

9. Fry it in melted butter. It is not necessary to fry the potatoes until they are soft; they are browned and quite.

10. Take pickled cucumbers and cut them as desired. Add to meat.

11. Place the potatoes in a pan with one hundred percent stewed meat.

12. Mix everything and add salt, add bay leaf and put under the lid for 10 minutes. The heating of the stove should be low.

13. Now you will certainly be able to make the basics in Tatar style at home. Bon appetit.

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.

Azu in Tatar according to all the rules

Azu in Tatar is one of the most favorite recipes. Hypermarkets even sell ready-made meat cuts for it. In order to prepare a true Tatar basics, and not a distant variation of it, you must follow an ordinary, but rather strict recipe. A true Tatar basic is made with pickled cucumbers; a recipe with a photo is simply needed for this kind of dish, so as not to get confused and not miss anything, because several operations are performed during the manufacturing process (cutting, frying, mixing, stewing). One of the secrets of making the most delicious basics is the use of melted butter. It must be of good quality. If you don’t have it, then fry the meat in vegetable oil and the potatoes in butter.

Beef – 500 g,
Onion – 1 large,
Fresh tomatoes - 3 large,
Meat broth or hot water - half a glass,
Pickled cucumbers – 2-3 pieces,
Potatoes – 500 g,
Melted butter or vegetable oil – 80 g,
Salt – 2/3 teaspoon,
Tomato paste – 1 tablespoon,
Bay leaf – 1 piece,
Pepper - to taste (I have a mixture of peppers in a grinder)

How to cook basics in Tatar style with pickles

Making azu has several usual rules, thanks to which you will prepare the most delicious azu. And it will really be the basics, and not the nameless stewed potatoes with meat.

Rule 1. Meat for basics is first fried, and then stewed.

At the same time, you need to fry the meat in a hot frying pan so that not a drop of juice leaks out of the meat. It is necessary to fry the meat quite quickly so that a crispy crust forms. If you do not have ghee, then use vegetable oil. Regular butter will burn the meat.

In practice it looks like this. First, the meat must be cut across the grain. Thin long pieces. You can, of course, buy ready-made chopped azu from the store. But we do not look for easy ways. Personally, I dealt with very, very stringy cheap beef. But even from it you can completely cut such careful pieces. This, by the way, is the beauty of dishes that are similar to the basics, that you don’t really have to bother with the choice of meat.

Next we take a frying pan. It would be better if it had no non-stick coating. Therefore, it is impossible to heat Teflon frying pans to very high temperatures - the coating deteriorates. Set it to high heat. Pour in the oil and after a minute add the meat. In one layer! In other words, we will fry in several stages. It is important that there is not a mountain of meat in the pan, otherwise it will not be able to warm up moderately and will begin to release juice. But for the production of basics this is unacceptable.

The meat immediately begins to sizzle. Let it cook for a minute and a half and turn it over. If it sticks here and there, scrape it off. Another minute and a half - that's all.

Place the meat in a saucepan and cauldron, where the basics will be cooked. Pour more oil into the frying pan, lay out the second portion of meat and treat it literally the same way as with the first batch.

Rule 2. Onions are fried in the same frying pan where the meat was fried.

This trick will allow you to create the most intense taste of the basics. There is no need to wash anything. There is no need to scrape off the burnt spots. We cut the onion into four parts and then thinly into quarters of rings. And place it directly on the same frying pan where the meat was just fried.

Place on medium heat and fry, stirring occasionally. The evenly burnt residue in the pan becomes less and less, it combines with the onion. And now all the fat remaining from the meat is absorbed into the onion. You must receive what you see in the photo.

Place the onion in the pan with the meat.

Let's move on to the tomatoes. There are no exact rules here. Some take a jar of chopped ones in their own juice, others dilute additional tomato paste. I prefer to use the freshest tomatoes. To quickly chop them, I use a large grater. I cut the tomatoes in half and rub the cut along a grater until only the skin remains on my palms. In almost three minutes, a whole plate of grated tomatoes without skins comes out (the grater simply won’t take them).

Add broth or hot water to the pan. Little water is needed. Just make sure it covers the meat one hundred percent.

Rule 3. Fried meat is stewed with onions, broth and tomatoes until soft.

It is necessary to simmer the meat under the lid, on a very leisurely fire, so that the basics only gurgle slightly. And there are no exact instructions on time, because everyone’s meat is different. Young beef can be stewed until tender for half an hour. My meat was stewed for 1 hour and 10 minutes.

Rule 4. Potatoes are fried in melted butter.

Cutting potatoes may be accidental. I like it best in strips, shaped like meat.

If you don't have ghee, just use butter. 80 Gy, no less. Potatoes will absorb it unsurpassedly. It will taste wonderful. The crust is crispy and catchy. There is no need to fry the potatoes until soft. She blushed – and that’s enough. Be sure to stir it a couple of times during frying.

The potatoes are placed in a pan with the meat already one hundred percent stewed, and pickles are added. And here too there is a rule.

Rule 5. Cucumbers should be salted, not pickled.

Yes, I understand that not everyone has the opportunity to prepare specifically pickled cucumbers for the winter - after all, they need to be stored in the cellar or in the refrigerator. And if you take pickled ones, it’s not fatal. But according to the rules, salty ones are required.

Again, you can cut them however you like. I cut them very finely so that they would be perceived as a flavoring additive without dominating the dish.

Next we add tomato paste, pepper the dish and add salt. Yes, yes, we add salt only at the very end. Why? Because pickles come in varying degrees of salting. And if you salt the meat and potatoes before you put everything together, you risk getting an over-salted base. But this literally does not fit into our plans.

I ended up adding 2/3 teaspoons of salt. I mixed everything and put it under the lid for exactly 10 minutes. The heating of the stove is low. During this period of time, all the ingredients will have time to combine into a single composition, but at the same time the potatoes will not have time to fall apart.

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.

Great 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.

Azu in Tatar style with pickled cucumbers - 5 recipes with photos step by step

Meat and vegetables are traditional ingredients in almost any lunch dish. It seems that you can come up with such obvious components? But it’s possible! Azu in Tatar is an indescribably tasty and fascinating oriental dish, which is famous for its spicy taste and tender meat. The most important thing is that you can prepare the basics completely to your own taste; there are no specific criteria here.

Azu in Tatar style with pickled cucumbers

The main highlight is that all the ingredients must first be fried, separately, and only later everything together must be stewed. This recipe is based on lamb, but you can use any meat you like.

Ingredients

Manufacturing process

Ready! Set the table! Bon appetit!

Traditional Tatar azu with pickles

Ingredients:

Beef or veal (young) – 300 gr.

Onions – 1 pc.

Potatoes – 3-4 pcs.

Tomato sauce (paste) – 2 tbsp. l.

Pickled cucumbers – 2 pcs.

Spices – to taste of your choice.

Manufacturing process:

Take huge pieces of beef and cut them into small pieces - bars or strips (1 centimeter wide). Try to cut the meat across the grain.
Prepare vegetables: take tomatoes and cut them into cubes.
Time for the onion: cut into the smallest cubes.
Take pickled cucumbers and cut into strips. But you don’t need to take lightly salted cucumbers; it’s better to use pickled ones.
Peel potatoes and carrots. Cut the carrots into strips, or better yet, grate them on a medium-sized grater. Cut the potatoes into pieces the size of meat).
Heat a frying pan, add oil, heat it and add the beef. Fry for about 3 minutes over high heat. At this step, the meat should only be fried on the outside.
Add onions and carrots to the pan. Simmer for another 2-3 minutes.
Transfer the meat and vegetables to a saucepan (saucepan) and add cucumbers and tomatoes to them. Mix all vegetables with meat.
Take tomato paste and add it to the meat and vegetables, adding salt and seasoning. Use the amount of salt based on the salinity of the cucumbers.
Pour in a little water so that it half covers the vegetables and meat.
Place the pan on low heat and cover with a lid. At this time, fry the potatoes in a frying pan until golden brown.
We add fried potatoes to our base. Cook for about 10 more minutes.
Make sure that the potatoes do not boil and the dish does not turn into porridge. Before removing the dish from the heat, you should check the basics for spice.
It is usually better to serve the dish in a deep dish, sprinkled with a small amount of herbs.

Ready! Bon appetit!

Azu in Tatar style with pickles in a slow cooker

Now we will prepare an oriental beef dish in a slow cooker. Go!

Ingredients:

Beef – 700 g.
Potatoes – 1 kg.
Onions – 1 pc.
Garlic – 3 cloves.
Carrot – 1 pc.
Pickled cucumbers – 300 g.
Tomato sauce – 200 g.
Broth – 200 ml.
Bay leaf – 2 pcs.
Salt and pepper - to taste.
Vegetable oil – 3 tbsp.

Manufacturing process:

Cut the onion into half rings.
Cut the meat and cucumbers into strips.
Grate the carrots.
Fry the onion in oil using the “Fry” mode.
Add the meat to the onion and fry for about 5 minutes.
Close the multicooker lid and cook for about 20 minutes in the “Stew” mode.
Peel the potatoes and cut them into strips.
Once the dish has finished stewing, let off the steam and add carrots, cucumbers, and finely chopped garlic to it. Mix.
Pour in tomato sauce and broth (you can also use water). Add some salt and cook again in the “Stew” mode for about 20 minutes.
When ready, add the potatoes, stir and simmer in the same mode for another 15 minutes.
After about 20 minutes, if the dish stands with the lid closed after it is ready, the basics will be ready. You can sprinkle with chopped herbs and invite to the table.

Bon Appetit everyone!

Azu Tatar chicken with pickles

Azu in Tatar is the pride of Mongolian cuisine! Usually the dish is prepared from pork, lamb and vegetables. But the process of making such a basic dish is quite long, because such meat takes time, and not everyone loves it. In addition, this dish is quite fatty. What if you tried to cook a traditional dish with the addition of chicken fillet? It will turn out just as tasty, but more piquant and even dietary!

Ingredients:

Chicken fillet – 600 g.
Pickled cucumbers – 3-4 pcs.
Potatoes – 1 kg.
Vegetable oil – 50 ml.
Tomato paste/tomato sauce – 4 tbsp.
Sugar – 1 tbsp.
Pepper and salt - to taste.

Manufacturing process:

Peel the potatoes, cut into small pieces and fry in vegetable oil until golden brown.
Cut the chicken into pieces of the same size, place in a saucepan with vegetable oil and fry until golden brown, stirring occasionally.
When the potatoes are ready, transfer them to a saucepan, add tomato paste, small cubes of pickles and sugar. Mix everything well, adding salt and pepper to taste. You can add your favorite spices. Simmer until the meat is done with the lid closed. When ready, let the dish sit for about 15 minutes.
Place the basics in a deep bowl in portions, sprinkle with parsley or other chopped herbs.

Azu in Tatar style with pickled cucumbers in pots

Everyone is familiar with a common dish that is loved not only by Easterners, but also by the whole world - Tatar-style azu with pickled cucumbers. Let's try to experiment with the recipe and cook it in pots - very original and interesting!

Ingredients:

Beef cut – 350 g.
Medium size potatoes – 6-7 pcs.
Onion – 1 pc.
Pickled cucumbers – 2 pcs.
Tomatoes (in their juice) – 1 glass.
Tomato paste – 2 tbsp. l.
Garlic – 2 cloves.
Salt and pepper - to taste.

Manufacturing process:

First, cut the beef and fry it with butter in a frying pan.
Next, cut the cucumbers and onions into cubes.
Add chopped vegetables to the meat: onions and cucumbers, cover with a lid and let simmer for a couple of minutes.
We take the pots and place the meat, onions and cucumbers in any pot in such a way that the pots are half full. Salt and pepper to taste (keep in mind that the cucumbers are already salted).
Now you should cut the potatoes into small cubes or sticks, add them to any pot.
Lay out the tomatoes, preferably without the skin. Add a little garlic.
The next step is to dilute the tomato paste with a small amount of water and pour it into the pots to the level of the potatoes.
Cover all the pots with a lid and place in the oven.
The dish will take about 50 minutes to prepare at a temperature of 180 degrees. 10 minutes before the end, add bay leaf to the pots.