Azu – traditional and very tasty dish of Tatar cuisine. The combination of meat, pickles and tomato paste in a hot dish does it amazing.
It is required to you
- - 500 g of meat (beef, mutton or horse-flesh);
- - 8 tubers of potatoes;
- - 2 pickles;
- - 2 heads of onions;
- - 3 tablespoons of dense tomato paste;
- - 3 pieces of bay leaf;
- - 2 garlic gloves;
- - pepper;
- - salt;
- - a cooking oil (vegetable, but in the real Tatar azu melted is used).
Instruction
1. Wash out meat, dry and cut small bars along fibers. Cut onions rings or half rings, it is desirable very thin.
2. With a large amount of the heated oil put meat in a frying pan. It is necessary to heat oil in order that at once the crust on meat was formed, and inside it remained gentle. Fry, constantly stirring slowly until the crust becomes ruddy. Add onions to meat and continue to fry until it doesn't become soft. A skimmer get meat with onions from a frying pan and put in a cauldron. The skimmer is necessary in order that oil remained in a frying pan.
3. Cut the peeled potatoes bars (as for French fries), dry on a towel and put in a frying pan with oil. Fry to a golden crust. Get a skimmer and lay out on meat with onions in a cauldron.
4. Cut pickled cucumbers bars, garlic – plates. Put cucumbers with garlic in a frying pan with oil. Add tomato paste and fry within 5-10 minutes, constantly stirring slowly. Shift fried cucumbers with garlic and paste in a cauldron. Fill in with oil on which everything was fried.
5. Salt, pepper, add the crushed bay leaf. Carefully mix azu and you extinguish on slow fire until ready of meat (15-20 minutes), it is obligatory with densely closed cover. If necessary, it is possible to add a little broth or waters.