Azu in Tatar with pickles and potatoes - a fragrant hot dish for the second. Azu is a stew with fried potatoes. First, the meat is fried in ghee, then stewed until cooked, at the end add salted or pickled cucumbers. Fried potatoes can be mixed with stew before serving or laid out on a plate separately, and put meat on potatoes. The dish is very satisfying. If in my house for lunch, I don’t need to cook soup, the family will be full even without the first dish.Tatar Azu with pickles and potatoes
- Cooking time: 1 hour
- Servings Per Container: 4
Ingredients for Tatar Azu with pickles and potatoes
- 650 g of meat tenderloin;
- 850 g of potatoes;
- 80 g of onions;
- 200 g canned tomatoes in their own juice;
- 120 g of pickles;
- 55 g of cilantro;
- 35 g ghee;
- sunflower oil, salt, pepper, fresh mint for serving.
A method of cooking Tatar-style asu with pickles and potatoes
Pour 2 tablespoons of sunflower oil into a cast-iron saucepan and add melted butter. In the heated oil we put the meat cut into large cubes, fry for several minutes until golden brown. For this recipe, any boneless meat is suitable - lamb or beef tenderloin, poultry fillet. The taste and cooking time will differ, for example, a dish with chicken will be ready half an hour earlier than with lamb or beef.Fry meat in oil
Add finely chopped onion to the meat, mix, fry for several minutes until the onion becomes transparent.Add the onion to the pan
Next, put canned tomatoes. The ideal supplement is tomatoes in their own juice without a peel, and it will turn out even tastier if you take a lecho of tomato and pepper. If there are no home-made ingredients, then thick tomato sauce or tomato puree is also suitable.
We cover the pan with a lid and simmer the meat in the sauce over low heat for about 45 minutes.Add tomatoes or tomato paste, simmer for 45 minutes
Then salt to taste, add finely chopped cilantro or any fresh herbs that are at hand - parsley, mint, celery or dill.
Cut the pickled or pickled cucumbers into thin strips, toss into the pan. Close the lid again and bring to readiness on low heat for about another 10 minutes.
Ready Tazu in Tatar with pickles and until freshly ground black pepper without potatoes, remove from the stove.Salt and add greens Add pickled or pickled cucumbers Pepper stew and remove from the stove
While the meat is languishing on the stove, prepare the potatoes. I wash large tubers, peel them, cut into large strips. Put the chopped potatoes in cold water, rinse well, lay them on a sieve - wash off the starch.Wash, peel and chop potatoes
Dried potato slices, throw in a pan into a well-heated sunflower oil.
Fry the potatoes until golden brown, remove from the stove, salt.Fry the potatoes until golden brown
Put a ring of fried potatoes on a large dish.Put the potatoes on the dish
In the center of the dish we spread the meat stew on the potatoes, sprinkle them all together with finely chopped mint, decorate with mint leaves and serve immediately - the Tatar basics with pickles and potatoes are ready! Bon Appetit!Tatar Azu with pickles and potatoes ready
Tatar cuisine does not cook pork dishes. However, if you eat pork, it is quite possible to replace the meat in the basics, I tried - it turns out delicious. True, I don’t know what to do with the name in this case, but what's the difference if it’s delicious?