Each ethnic cuisine has the traditional dishes: Kazakh lamian, azu in Tatar, onions French soup, Hungarian goulash, Georgian khinkalis, etc. Azu it is possible that everyone understood what it is about, to call more simply – ragout. Only here instead of beef mutton, chicken, horse-flesh or pork is used. Sauce will be hot, cucumbers are added at will. We will learn to cook azu in Tatar.
It is required to you
- potato – 550 g;
- beef pulp – 650 g;
- vegetable or melted butter – 4 tablespoons;
- pickled cucumbers – 3 pieces;
- greens and garlic;
- tomato paste – 2 tablespoons;
- onions – 2 pieces;
- pepper and salt.
Instruction
1. Cut meat bars, fry to semi-readiness on oil. Crumble on small parts of a bulb and brown them in some other frying pan, add a tomato, mix and fry within several minutes.
2. Shift fried vegetables and meat in a stewpan or a pan, pepper and salt. Fill in with 2 glasses of boiled warm water and you cook 60 minutes, having exposed slow fire.
3. Peel potatoes and cut on cubes, then roast them on fat, having put average fire. It isn't necessary to bring potato to readiness, let it will a little not be roasted to a turn.
4. Brown small cut cucumbers in a separate frying pan. Add cucumbers, potato to a pan and you extinguish everything together until ready at weak boiling. You can also arrive differently – having spread out ingredients on pots and to cook a dish in them.
5. Before giving on a table, spread out azu in Tatar on plates, or give directly in pots, having strewed with the crushed greens and garlic. You can give together with ginger and a pickled onion.