Azu, Beef

Recipes for main courses → Meat dishes → Beef

Recipes for main courses → Azu

A hearty and tasty dish - basic beef. This is a simple recipe, how delicious! You must experience it.

Azu is a traditional dish of Mongolian cuisine, the roots of which go back to Ancient Persia. The main ingredients of the basics are slices of meat (lamb, beef or horse meat) and stewed vegetables: pickles, tomatoes. At the moment, there is no particular strictness in the Azu recipe - virtually any product can be used: potatoes, carrots, onions, etc. The only thing that is not allowed in the Mongolian Azu is pork. I cook basics with beef.

The weather is cool in autumn, and the suburban fire beckons and draws you in like a magnet. To combine business with pleasure, I once again took out a cauldron and put it on the fire. This time we will try the basics in Tatar style - beef with pickles.

A common Mongolian dish - beef azu with lightly salted cucumbers and potatoes - has a slight special taste and smell. The dish is most often prepared in the summer, when lightly salted cucumbers are in the refrigerator. Fry, simmer - and bon appetit!

What do grandmothers cook for dinner for their grandchildren? That's right, all sorts of different goodies. What do Mongolian grandmothers cook for dinner for their grandchildren, especially if it’s frosty outside? Naturally, the basics in Tatar!

I present to your attention a recipe for basics in Tatar. In fact, azu is a fairly ordinary dish, the main ingredient of which is meat (most often it is lamb, beef, pork or horse meat). The current production method is not completely ordinary; we will cook the basics in Tatar style in a cauldron over a fire. This will make the dish even tastier!

A very satisfying meat dish that requires a minimum of costs.

A common Mongolian dish of beef or lamb with tomatoes and potatoes, stewed with the addition of pickles, is called azu. The basic recipe is quite simple, and the dish turns out tasty, satisfying, with a pleasant sourness.

Azu is a Mongolian dish where pieces of beef and vegetables are harmoniously mixed. If you decide to entertain your homemade basics in Tatar style, you will need a metal saucepan, a cauldron or an excellent “miracle pot” - a multicooker that is excellent at making this dish. Well, if you have limited time, a quick recipe for the basics with stewed meat will help you out.

Azu - a meat dish prepared according to the recipe of Mongolian chefs - will be very appropriate for a lunch meal. The main ingredient is a good-quality piece of beef, and we will replace the pickles needed for the recipe with gherkins.

Beef azu is a popular dish in Mongolian cuisine.

Azu is a national dish of Mongolian cuisine. Warm beef stewed in a frying pan in a sour cream sauce is an ideal meat dish that goes well with any side dish. Easy to make, but very satisfying, with a very catchy, rich taste. Available to make both in nature and in the kitchen.

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Beef azu – 8 delicious homemade recipes

The website 1000.menu provides the best beef azu recipes. This savory Mongolian dish can be served hot with stewed vegetables, mashed potatoes or boiled pasta. A detailed description of the steps with photos will make the cooking process easy and enjoyable. Read more...

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Beef azu - a hearty meat dish for a large family

Main ingredients

Beef contains a lot of protein, B vitamins and essential microelements. The product does not contain much fat, so dishes made from it are suitable for the diet menu. Azu is most often prepared from meat cut from the shoulder blade or hind leg.

5 most commonly used ingredients in beef recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Potato	80	2	0.4	18.1
Beef	158	22.2	7.1
Salted cucumbers	11	0.8	0.1	1.7
Tomato paste	28	5.6	1.5	16.7
Bulb onions	41	1.4		10.4

The remaining indispensable ingredient of this dish is pickles. It is they who impart a unique taste to the meat. Tomatoes, canned tomatoes, ketchup or paste are also added to the dish. From time to time, beef is stewed with potatoes, mushrooms, and onions. For taste, garlic, hot pepper, bay leaf, and fresh herbs are added to the dish.

How to cook beef basics

The hot dish is prepared in a cauldron, thick-walled dish, slow cooker or pots.

5 of the lowest calorie beef recipes:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Azu with stew	50 min	74	+16
Azu in Tatar style with potatoes	1 hour	74	+46
Beef azu with potatoes and pickles	2 hours	83	+39
Azu in a multicooker in Tatar style	2 hours	96	+139
Azu with beef pickles in Tatar style	1 hour 30 minutes	113	+127

Meat for azu is cut across the grain into long sticks.
The sequence of production of goods may vary. In one version, vegetables are stewed in vegetable oil with the addition of tomato paste, and the beef is fried separately. In another case, the meat is cooked first, then tomato paste and chopped vegetables are added to the pan.
Potatoes are added to the dish at the very end of cooking. Beforehand, it is boiled or fried until half cooked.
The sauce for the dish can be prepared from broth, flour or starch.
To reduce the calorie content of the dish, potatoes are excluded from the list of ingredients. Instead, sweet peppers, eggplants or fresh tomatoes are added.
In pots, azu is prepared as follows: first, the ingredients are stewed until half cooked, then combined with tomato paste, spices are added and sent to the oven. The dish is prepared in a sealed container at a temperature of 180 °C for 20-30 minutes.
Traditional basic recipes do not necessarily need to be adapted for a slow cooker: the sequence and preparation time remain the same.

Before serving, the dish can be decorated with chopped herbs.

The stew goes well with rice, vegetable salad and buckwheat porridge.

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.

Beef azu – 5 best Mongolian dish recipes

The rich taste and breathtaking smell of beef azu has long captured the hearts of almost all admirers of this unusual dish. In this material we will look at the most popular options for preparing food, which you will undoubtedly like.

How to cook beef basics?

Those who do not yet understand how to properly prepare beef basics should first familiarize themselves with the basic tips that apply to any traditional recipe:

The meat and all the main vegetable components are always first fried in fat.
The ingredients must include pickled cucumbers and tomato in an indispensable order.
The fried ingredients are stewed in a single bowl in the sauce.

Recipe for basic beef with pickles

The eastern spectrum, the spiciness and piquancy of the food is given by the hot peppers and pickles in the composition. Almost all housewives replace them with pickled products from time to time, which is fundamentally wrong. The usual recipe requires the use of a barrel product, without which the dish loses its charm. How to cook Tatar-style basics from beef to get its authentic taste? It's all very simple! You just need to follow the proportions of the ingredients and the recipe technology.

Ingredients:

beef pulp – 500 g;

onions, carrots – 150 g each;

pickled cucumbers – 400 g;

butter – 75 g;

tomatoes – 200 g;

garlic cloves – 4 pcs.;

hot pepper pod – ½ piece;

parsley – 4-5 sprigs;

seasonings, salt, pepper.

Manufacturing

The meat is cut into cubes and placed in heated oil.

Separately brown the onion and carrot strips and place them on top of the meat slices.

Cucumber straws are fried in another frying pan and sent to a common vessel.

At this step, add tomatoes, add a little water and simmer the contents under the lid until the meat is soft.

Add hot pepper to the dish, add some salt, season it with spices and crushed garlic, simmer for another 10 minutes and sprinkle with parsley before serving.

Azu with potatoes

Most authentic recipes involve preparing the basics of beef and potatoes. When done this way, it turns out to be even more satisfying and rich. If the previous version of the dish can be served with a side dish, then this dish is completely self-sufficient and does not require any additions. Just like other components of the dish, the vegetable must be fried in oil in advance until cooked and golden brown.

Ingredients:

beef pulp – 500 g;

onions, carrots – 150 g each;

barrel cucumbers – 250 g;

potatoes – 600 g;

butter – 75 g;

tomatoes – 200 g;

garlic cloves – 4 pcs.;

chili pod – ¼ piece;

parsley, spices.

Manufacturing

Making the basics from beef begins with the final preparation. The washed and dried meat slice is cut into strips and fried in a saucepan in fat until golden brown.

Separately brown the onions and carrots and place them in a common vessel.

Do the same with cucumber straws.

Place the tomatoes, add water and simmer the ingredients until soft.

Peel, chop into strips and fry the potatoes in fat until golden brown.

Transfer the potatoes to a dish, add salt, season with garlic and seasonings and simmer for another 15 minutes, adding parsley at the end.

Azu with rice

We will describe a somewhat non-standard version of the dish, but not the least exciting, tasty and fragrant. Beef azu with rice resembles ordinary pilaf in appearance, but in taste it is a completely different dish, evoking new emotions (Emotions are distinguished from other types of emotional processes: affects, feelings and moods) and producing no less pleasant memories. Potatoes are not used in this recipe; long-grain rice of good quality replaces them.

Ingredients:

beef pulp – 500 g;

onions, carrots – 150 g each;

barrel cucumbers – 250 g;

rice – 400 g;

butter – 75 g;

tomatoes – 200 g;

garlic cloves – 4 pcs.;

chili pod – ¼ piece;

parsley, spices.

Manufacturing

Meat cut into cubes is fried in oil until golden brown.

Fry onions, carrots, cucumber straws separately and place in a common saucepan.

Add water and simmer the contents under the lid for 30 minutes.

Carefully wash the rice and boil until half cooked.

Transfer the rice mass into a dish, add tomatoes, garlic, chili, add salt to the dish and season with spices.

Add a little more water, mix the ingredients and cook for 15 minutes.

Beef azu in a slow cooker

The recipe in a slow cooker greatly simplifies the preparation of basic Tatar recipes. In this case, the meat is fried together with vegetables in the device’s container, and only the potatoes will need to be browned separately. If the most watery variation of the dish is prepared with gravy for serving with a side dish, then the whole process comes down to simmering the ingredients together in the “Stew” mode.

How to cook beef basics with gravy?

The appetizing basics of beef with sour cream and tomato are indescribably rich and fragrant. The sauce will need to be prepared in a separate bowl, seasoning it to taste with the desired fragrant herbs, herbs, spices and adding it to the bowl of the device to the already semi-finished components of the dish. Not only the meat and vegetables, but also the gravy are breathtakingly tasty.

Ingredients:

beef pulp – 500 g;

onions, carrots – 150 g each;

pickled cucumbers – 250 g;

sour cream – 200 g;

tomato sauce – 200 g;

butter – 75 g;

hops-suneli, spices, chili - to taste;

garlic cloves – 4 pcs.

Manufacturing

Meat cubes, onion cubes, cucumber and carrot sticks are browned in fat in the “Frying” mode for 15 minutes.

Pour in water until the ingredients are covered and switch the device to “Quenching” for an hour.

Add a spicy mixture of sour cream, tomato, a small portion of water, spices and crushed garlic and cook the dish for another 20 minutes.

Azu in pots in the oven

Beef azu, the recipe for which is presented below, is especially aromatic and appetizing. In this case, we will prepare the dish in pots and bake it in the oven. If desired, the dish can be supplemented with cheese by adding it on top a couple of minutes before the end of the process and create the most richness of it by using hot beef broth instead of water.

Ingredients:

beef pulp – 500 g;

onions, carrots – 200 g each;

barrel cucumbers – 300 g;

potatoes – 800 g;

butter – 100 g;

tomato sauce or tomatoes – 200 g;

garlic cloves – 5 pcs.;

herbs, seasonings, broth, cheese.

Manufacturing

Meat, carrots, onions, cucumbers and potatoes are cut into strips, browned in oil until half cooked and laid out in pots, adding salt to the layers and seasoning with seasonings and garlic.

Add tomato and broth, filling the vessels two-thirds with a watery base, and send to a cool oven.

Bake beef basics in pots in the oven for one hour at 200 degrees, adding cheese and herbs if desired.

Source: http://womanadvice.ru/azu-iz-govyadiny-5-luchshih-receptov-tatarskogo-blyuda

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