How to cook aza in Tatar? If you asked this question, then this article foryou. Preparing Azu in Tatar will not cause you any difficulty and there will be a tasty and satisfying dish on your table. You can prepare it in many ways using different recipes.
Recipe Azu in Tatar № 1
Ingredients: 500 grams of meat, 2 onions, 2 cucumbers salted, 7 potatoes, 2 cloves garlic, 2 tbsp. spoons of tomato paste, vegetable oil, bay leaf, salt, pepper.
Cooking method:
Rinse the meat and cut into strips.Pour in vegetable oil and after it is warmed, lightly fry the meat. Add the onions cut into half rings. Fry until the onion is softer. Put tomato paste and finely chopped cucumbers in a cauldron. Add water, cover and put out until meat is cooked. In a frying pan fry the potatoes cut with straws, and then transfer it to the cauldron, add salt, a little pepper, bay leaf and garlic, crushed with garlic. Stir and stew until ready.
Recipe azu in Tatar № 2
Ingredients: lamb, meat broth, potatoes, onion, tomatoes, pickles, dill, coriander, garlic, ghee, mixture of peppers and salt.
Cooking method:
Meat cut into oblong smallpieces, sizes, like the thumb of the hand. Cut the onions into half rings. Peel the cucumber from the skin and cut into pieces, about 3-4 millimeters thick. Heat the melted butter in the cauldron and fry the meat in portions on high heat. In this case, the meat should not let the juice. Ready meat lay out of the cauldron and put aside. Then melt melted butter in cauldron and fry the onion on it. The meat is then put back into the cauldron.
Sprinkle with a mixture of peppers, add salt and mix.Peel fresh tomatoes from the skin and cut them very finely. Add to the cauldron and mix. After that, stew for several minutes. It is necessary that moisture from tomatoes evaporates and therefore it is impossible to cover the lid.
In the cauldron pour in the meat broth, then mix and stew under the lid, about 45 minutes, almost to the full.
Salted cucumbers cut, put into a saucepan and let in a small amount of broth.
Cut the potatoes with small cubes. Fry it on melted butter, almost to the full.
Картошку и соленые огурцы переложить в казан, gently mix and close the lid. Leave all to languish on a small fire for about 10-15 minutes. Cut parsley, cilantro, suppress garlic and add to the cauldron. Salt and add pepper, stir. A couple of minutes the dish will be ready.
Recipe azu in Tatar №3
Ingredients: beef, meat broth, fresh cucumber, onion, potatoes, tomato paste, vegetable oil, pepper, garlic, salt, dill, coriander.
Cooking method:
Rinse the meat and cut into blocks with a width of about1-2 cm, and about 3-4 cm long. In a frying pan, warm up the butter thoroughly and fry the meat. Cut the onion into half rings and fry it in another pan. Then, clean, cut into slices and fry until half-ready the potatoes, so that turned out to be a golden crust. Put the meat in a saucepan, pepper, add salt and add the fried onions, tomato paste, add broth. About 30-40 minutes stew on low heat. After that, throw potatoes into the pot. Cut the fresh cucumber into thin slices and beat them with boiling water. Put in a saucepan and add the garlic chopped onto the plates. Stew until done. After the dish is ready to decorate it with chopped greens.
Recipe Azu in Tatar № 4
Ingredients:800 grams of beef, 80 grams of fat, 3 tomatoes, 250 grams of meat broth, a tablespoon of flour, onion, 9 peppercorns of black, 3 cloves of garlic, 10 potatoes, 30 grams of parsley, salt.
Cooking method:
Cut the meat across the fibers in smallslices about 1 cm thick, and then rectangles about 3-4 cm. Fry them in oil on a heated frying pan before it is browned. Then put the meat in a saucepan. Put in it also chopped tomatoes, salt, add hot water and then simmer in a closed saucepan for about an hour. Fry the flour on the fat until it turns brown. The sauce, in which the meat was allowed, is mixed with flour. Add the fried onions, potatoes, crushed garlic, finely chopped greens. Put everything in a saucepan. Bring the dish until done.
