Beef azu

Beef azu is a traditional meaty, hearty dish of Tatar cuisine. You will learn how to choose the right ingredients and how to cook it deliciously and quickly.

2 hours

180 kcal

5/5 (2)

Azu is a traditional meat dish of Tatar cuisine. Most often it is prepared from beef, lamb and horse meat. Traditional azu, of course, is made from lamb, but I’ll tell you - beef azu is not inferior in taste. In our understanding, it is a stew consisting of vegetables and meat. For a long time, this dish was prepared over a fire in a large cauldron so that the whole large family could try it.

But the basics can also be prepared on a regular gas stove. Of course, such a dish will not have the spicy smell of smoke from the fire, but it will taste no worse. Azu was taught to me by my friend. She said that each Tatar family prepares it with its own characteristics.

They have been developed over many decades, because the recipe is passed down from generation to generation. But these features are insignificant and most often relate to the proportions of certain products. Less often, someone introduces new ingredients to a recipe. I will tell you the method of preparing the basics that I was taught and which I use to this day.

Kitchen utensils: knife, cutting board and frying pan.

Since we will be preparing Tatar-style basics with beef, we need to choose good, high-quality meat. If you buy meat in a supermarket, then know that they mostly sell imported products.

That is, this meat was frozen, and it took a certain time to travel to your counter. But even if the meat is from a domestic producer, it will also be frozen. It is very difficult to determine the quality of such meat. In this case, check its shelf life. This is the only quality criterion when choosing frozen meat.

I advise you to choose beef at the market. Of course, on the official meat market and only from sellers who have all the necessary documentation for the product. For basics, it is best to buy tenderloin, this is the most tender meat, without veins and bones.

Fresh meat is easier to choose than frozen, but it also has its own subtleties. The color of the meat should be red; if the meat sits for a long time, it loses its brightness and darkens. To hide this fact, some sellers tint the meat with potassium permanganate. In small quantities it will not harm the body, but it can harm stale meat colored in this way.

Look at the color of the fat or bones; if they are not white, but with a pink tint, then the meat has been tinted. If the fat is yellow, then most likely it is the meat of an old animal. It can be tough.
Choose vegetables at your own discretion. The main thing is that they are without signs of damage. Carrots and potatoes should not be limp, and tomatoes should not be too soft.

Ingredients:
— Beef – 450 g.
— Vegetable oil – for frying.
Cut the meat into medium pieces, approximately 1 centimeter thick. Fry it over high heat in vegetable oil until golden brown.

Important! If you fry meat over low heat for a long time, it can become tough because it will lose all its juice.

Ingredients:
— Onion – 2 pcs.
Now you need to peel the onion and cut it into thin half rings. Fry it until golden brown and add to the meat.

Did you know? In the original, azu is prepared with the addition of hot capsicum. If you like spicy dishes, add pepper to taste at this stage.

Ingredients:
— Carrots (medium) – 1 pc.
The carrots can be cut into pieces, but I recommend grating them on a coarse grater. This way it will cook faster. Fry it and pour it to the cape.

Ingredients:
— Pickled cucumbers – 4 pcs.
— Tomatoes (medium) – 2 pcs.
Chop the cucumbers and add to the rest of the ingredients. Grate the tomatoes, squeezing out the juice. Add vegetables to remaining ingredients and stir. Then add a little water or, preferably, broth, cover and simmer over low heat for about 30 minutes.

Ingredients:
- Greens - 1 bunch.
— Garlic – 5-6 cloves.
When you finish stewing vegetables and meat, add fried potatoes and garlic to them. Then add salt and spices to taste. Next, stir gently so that the stew does not turn into porridge and simmer for about 10 minutes.

Did you know? Serve this dish hot, sprinkled with chopped parsley or dill.

I suggest watching a video of preparing the basics.

A multicooker is one of the main assistants of a modern housewife. I want to tell you how to cook Tatar-style beef in a slow cooker. Prepare all the ingredients indicated in the previous recipe.

First, take onions and tomatoes. Some housewives advise frying onions in a frying pan. This is difficult to do in a slow cooker, and the vegetables end up stewed rather than fried. But it doesn't matter for this recipe, so use your own discretion.

• If you want to make beef aza with gravy, add more water. Then the dish will turn out very juicy, with delicious soup.
• The ingredients of this dish can be changed at your discretion. But still, there are basic components, without which this stew can no longer be called azu. This is meat, onions and pickles. The remaining ingredients can be replaced (carrots, potatoes and garlic).
• Tomatoes are also a mandatory ingredient. They can be used in any form. For example, you can take tomato paste, tomato juice or fresh vegetables.
• I am often asked how long does it take to cook the basics? From the start of cutting the meat to serving the finished dish on the table, it takes about an hour. To cook the basics faster, use two frying pans. This way you can prepare several ingredients at the same time.
• Greens are usually used for this dish. You can take any of it according to your desire, but parsley is best suited here. In terms of its taste, it is in perfect harmony with azu.

I hope that my detailed recipe will help you prepare a delicious dish. And now I want to recommend you a few more similar recipes so that you choose the best one. Suitable for those who love dietary meat.

Prepare the basics according to my recipe and describe the result in your comments. Bon appetit!

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Azu in Tatar style with pickles, a hearty and appetizing dish. This is a popular dish on the Tatar cuisine menu, the main ingredients of which are various meats and vegetables that are stewed over low heat.

This dish has a very rich, rich taste. The main ingredient is often beef or pork. Less commonly used is lamb or horse meat, and sometimes even chicken.

Traditional azu is prepared in a cauldron, and it can also be prepared in a pot, pan or frying pan. The easiest way to cook is to cook in a slow cooker, which does not require special skills.

It usually takes about 2 hours to prepare all the ingredients and cook them. The success of cooking is largely determined by the quality of the meat.

Most varieties of azu in Tatar style are prepared with pickles. You can also use pickled cucumbers, but this will not be quite the traditional basics, so it is recommended to still use personalized pickled ones. It is recommended to take medium-sized cucumbers themselves.

Cooking consists of several simple steps: slicing and frying meat, frying onions and potatoes, chopping tomatoes, browning potatoes, slicing cucumbers, stewing process.

Required:

• Beef – 0.5 kg;
• Vegetable oil – 80 ml;
• Meat broth – 100 ml;
• Potatoes – 0.5 kg;
• Pickled cucumbers (medium) – 3 pcs.;
• Tomatoes – 3 pcs.;
• Onion – 1 pc.;
• Salt – a little less than 1 tsp;
• Pepper to taste;
• Bay leaf – 1 pc.

A dish for the whole family is ready! It looks very appetizing and is waiting to be served!

Traditionally, beef is used in preparation. You will also need tomatoes, yellow peppers and carrots, but no cucumbers are required in this recipe.

This recipe is not at all complicated - you first need to chop all the ingredients, mix them, adding seasonings and salt, and then bake in the oven.

Required:

• Beef – 0.5 kg
• Onions – 1 medium onion.;
• Tomatoes – 2-4 pcs.;
• Yellow pepper (sweet) – 250 g;
• Carrots – 1 pc.;
• Vegetable oil – 1 tsp.
• Salt - to taste

The preparation of a simple and very tasty dish is completed! Azu with beef is served as a main dish; the prepared quantity is enough for 5 servings.

Another classic version of the basics in Tatar. This time the main ingredient is pork. The dish turns out to be more fatty and high in calories. Served in small portions, because... has high satiety.

It is prepared in a frying pan, where all the ingredients are added one by one and simmered evenly. If you use garlic instead of onions, the dish will acquire a more specific taste. It is better to take smaller cucumbers.

Required:

• Pork tenderloin – 500 g;
• Potatoes – 0.5 kg;
• Onion – 3 small onions;
• Garlic (instead of onion) – 2 cloves;
• Salted (not pickled) cucumbers – 3 pcs.;
• Pepper (black) - to taste;
• Bay leaf – 1 pc.;
• Tomato paste – 1 tbsp. l.;
• Vegetable oil – 50 ml;
• Salt - to taste.

A meat dish with a rich taste can be served on the table. It will definitely delight your family and guests!

The simplest and most modern way to prepare a traditional dish. Even a person far from being a cook can cook it without much difficulty.

The cooking process is a simplified version of the traditional basics. All products are chopped or grated and then placed in the multicooker bowl.

After the preparatory procedures, you just need to press the desired button and wait for the readiness signal.

Required:

• Meat – 0.5 kg;
• Onion – a couple of larger onions;
• Vegetable oil – 1 tbsp. l.;
• Pickled cucumbers – 3 pcs.;
• Garlic – from 2 to 4 cloves;
• Potatoes – 300 g;
• Carrots – 1 pc.;
• Tomato paste – 2 tbsp. l.;
• Ground hot pepper - optional;
• Ground paprika – 1 tsp;
• Salt - to taste.

After the multicooker has signaled that it is ready, the delicious-smelling meat dish can be distributed into portions and set on the table.

Azu cooked in a pot retains the traditional culinary flavor and looks aesthetically pleasing. Such basics become especially tasty and unusual.

The aroma wafting from the slightly opened pot is incredibly appetizing.

It is very interesting to prepare such basics. There is a certain atmosphere of history. A good solution when you want to cook something like that. All ingredients are placed in a clay pot in which they are mixed. Next, the pot is placed in the oven.

Required:

• Meat (pork, beef, you can take lamb) – 400 g
• Bulbs – 2 pcs.;
• Pickled cucumbers – 4 pcs.;
• Vegetable oil – 60 ml;
• Potatoes – 1 kg;
• Medium carrots – 1 pc.;
• Chili pepper – 1 pc.;
• Black pepper – 6 pcs.;
• Bay leaf – 2 pcs.;
• Tomato paste – 1 tbsp. l.

Azu from a pot will be as rich in flavor as possible, and the additional aesthetics will increase the pleasure of the meal!

An interesting option for chicken lovers or when you only have it on hand. Chicken is cheaper than beef or pork, so this variety is more economical. It is less caloric, but at the same time as tasty as the basics from traditional types of meat.

Chicken fillet will add extra tenderness to the dish. The dish is easy to prepare because... chicken fibers are more pliable.

You don’t need to be a chef to be able to make the basics with chicken; all you need to do is carefully chop all the ingredients and send them to simmer.

Required:

• Chicken meat (fillet) – 600 g;
• Vegetable oil – 50 ml;
• Potatoes – 1 kg;
• Pickled cucumbers – 4 pcs.;
• Tomato paste – 4 tbsp. l.;
• Pepper and salt - a pinch

A non-traditional basic Tatar-style chicken recipe!

Azu in Tatar is an interesting and not very difficult to prepare dish that can saturate and delight with taste.

If you regularly eat meat, preparing various versions of the Tatar basics can significantly diversify your daily diet.

A basic recipe for beef with pickles will definitely come in handy if you want your home menu to be varied. Meat stewed with this set of vegetables turns out soft and has a salty-sour taste. It is a must try for those who love hot meat dishes.

Azu is food for real men, tasty and satisfying. In the original, it is best to use lamb as the main ingredient, but beef is also considered a worthy replacement. During cooking, all ingredients are traditionally fried separately. The dish must include pickled cucumbers, which give it a specific taste. They are placed at the very last place, always after the potatoes. If you put the ingredients together, the potatoes will remain very dense and hard.

It takes time to prepare the original basics, but the result is worth it. If you learn how to cook this Asian treat, it will surely become a frequent guest on your table.

• 500 g beef;
• 2 pickled cucumbers;
• 4 potatoes;
• 1 onion;
• 6 tbsp. l. ghee;
• 1 tbsp. warm broth;
• 2 tomatoes;
• salt, pepper, dill.

Cut the meat into approximately 2 cm pieces, place in hot oil and cook until golden brown.

Add peeled and pureed tomatoes. Cook the meat, onion and tomato puree for 5 minutes, stirring constantly; The burner heat should be high.

After half an hour, add potatoes to the beef, after another 10 minutes - cucumbers, dill and simmer for another 10 minutes.

Azu, like many other dishes, today has a lot of cooking options. One of them involves the presence of such an additional ingredient as mushrooms.

• 500 g beef;
• 300 g porcini mushrooms or champignons;
• 2 ripe tomatoes;
• 1 onion;
• 1 tbsp. meat broth;
• 2 pickled cucumbers;
• cilantro;
• salt pepper.

In the original recipe, each ingredient is fried separately, which requires a certain amount of time. Using the same method, you can prepare the basics a little faster, but it also turns out very tasty.

• 600 g beef;
• 2 tbsp. l. tomato paste;
• 2 pickled cucumbers;
• 1.5 tbsp. water or broth;
• 1 onion;
• 4 potatoes;
• salt pepper.

This recipe uses a lot of spices - the dish is intoxicatingly aromatic and a little spicy.

• 500 g beef;
• 1.5 tbsp. l. tomato paste;
• 1.5 tbsp. l. flour;
• 0.5 tbsp. l. adjika;
• 2 pickled cucumbers;
• 1 onion;
• 2 cloves of garlic;
• salt, pepper mixture.

Azu is a favorite dish of Tatar cuisine. The cooking recipe can be found with various variations and photos in many cookbooks and culinary sites. Restaurants of national Tatar cuisine in different countries certainly offer it.

In ancient Persian, this dish meant small pieces of fried meat with gravy, and only later they began to be mixed with vegetables. In the 18th century, potatoes began to be added to the dish, although they are absent from classical recipes. Today, every housewife can prepare it at home, just like, this does not require any special products or culinary techniques, but you will still have to get acquainted with some secrets.

Today we will look at five simple ways to prepare Azu in Tatar style with pickles at home.

• Beef – 800 gr.
• onion – 1 pc. large
• tomatoes (grated) – 3 pcs.
• potatoes – 800 gr.
• meat broth or hot water – 1/2 cup
• pickled cucumbers – 2-3 pcs.
• melted butter or vegetable oil – 100 ml.
• salt, pepper and bay leaf - to taste

1. Wash the beef under running water and cut into pieces.

2. Place a frying pan with oil on high heat; when it is hot, begin to fry the meat. The first rule is to make it tender and melt in your mouth, first fry it in a hot frying pan, and then start simmering it.

3. When a crispy crust has formed on the meat, put it in a pan (cauldron).

4. Meanwhile, chop the onion, peel it, cut the onion into four parts and then thinly into quarters of rings.

5. Fry the onion in the same pan where you cooked the meat. This will make the dish more rich. Fry the onion over medium heat, stirring occasionally. At the end of this procedure, you can add a little water. Place in a saucepan with meat.

6. The next step is to add grated tomatoes to the meat and onions.

7. Stew the fried meat with tomatoes, onions and broth (water) until soft. You need to simmer covered over low heat. Add broth (water) to the pan. You need a little liquid so that it completely covers all the ingredients.

8. Peel the potatoes and cut them as desired.

9. Fry it in melted butter. It is not necessary to fry the potatoes until they are soft; once they are browned, that is enough.

10. Take pickled cucumbers and cut them as desired. Add to meat.

11. Place the potatoes in a saucepan with the meat already completely stewed.

12. Mix everything and add salt, add bay leaf and put under the lid for 10 minutes. Heating of the stove should be minimal.

13. Now you will definitely be able to prepare the basics in Tatar style at home. Bon appetit.

• Beef – 500 gr.
• Onion – 1 pc.
• Pickled cucumbers – 3 pcs.
• Tomatoes (canned) – 1-2 pcs.
• Tomato paste - 1 pc.
• Salt - to taste
• Bay leaf - to taste
• Peppercorns - to taste
• Water – 1.5 cups
• Potatoes – 4-5 pcs.

1. Cut the meat into slices lengthwise. When you have cut it, turn on the multicooker to fry mode, pour in the oil - it should heat up.

2. Peel and cut the onion into half rings.

3. Cucumbers (if they are large, peel them, if they are medium, then there is no need) cut into cubes.

4. When the oil is hot, place it in the slow cooker first to fry the onion, then the meat.

5. Rub the tomatoes through a sieve or grater. Remove the skins from the tomatoes. And we'll warm everything up.

6. 15 minutes after frying the meat, add cucumbers, tomatoes and 1 tablespoon of tomato paste, mix everything thoroughly and let fry for another 2 minutes.

7. Add a glass of boiled water, pepper, salt, bay leaf and turn on the stew mode for 1.5 hours.

8. Then prepare the puree.

9. You can also add parsley to the basics, it’s at your discretion.

10. 1.5 hours have passed, add parsley, mix everything well, remove the bay leaf and serve with a side dish. Bon appetit.

• Beef – 300 gr.,
• Spices – 5 gr.,
• Bay leaf – 1-2 pcs.,
• Butter – 200 gr.,
• Tomatoes – 4 pcs.,
• Pickled cucumbers – 2 pcs.,
• Onions – 2 pcs.,
• Sunflower oil,
• Salt.

1. First, wash and cut the beef into cubes

2. Peel the onion and cut into half rings. We wash the tomatoes. Cut the tomatoes into two parts and grind them in a blender until pureed. Cut the cucumbers into strips.

3. Place pieces of beef into hot oil. Fry them for 15 minutes. Transfer the fried meat to a saucepan or cauldron. Fill with water and begin to simmer over low heat. Place the onion in the pan in which the meat was fried. Fry the chopped onion until slightly golden brown. Then put it in a saucepan with beef.

5. Add pickles to these ingredients. Mix everything. Add salt and spices. Place bay leaf. Place the pan with the Tatar dish on low heat. Simmer with vegetables for about 20 minutes until cooked, without allowing them to boil too much. Eat for your health!

• Pork – 500 gr.
• Onion – 3 pcs.
• Carrots – 2 pcs.
• Potatoes – 1 kg.
• Pickled cucumbers – 3 pcs.
• Vegetable oil – 5 tbsp. spoons
• Greens – 1 bunch
• Ground black pepper - to taste
• Tomato paste – 1 teaspoon
• Garlic – 3 cloves
• Water - to taste.

1. Wash the pork and cut it (at your discretion).

2. Add oil to a hot frying pan and begin to fry the meat. Fry until half cooked.

3. At this time, peel the potatoes, cut them as desired and fry them.

4. Peel the onion, cut it finely, grate the carrots and add to the meat. Fry. We mix it thoroughly.

5. After a couple of minutes, add chopped garlic, fried potatoes, black pepper and a glass of water. Simmer for 10-15 minutes.

6. When everything is ready, add finely chopped greens. Bon appetit.

• Chicken breast – 600 gr.
• Potatoes – 4-5 pcs.
• Carrots – 1 pc.
• Raisins – 100 gr.
• Onion – 1 pc.
• Pickled cucumber – 3-4 pcs.
• Tomato juice – 2 glasses
• Vegetable oil – 2 tablespoons
• Spices - to taste.

1. Wash the chicken breast, cut off the cartilage and skin. Dry with a paper towel and cut into cubes.

2. Pour a little vegetable oil into the cast iron and heat it. Add the chicken and stir occasionally, fry lightly.

3. Cut the onions into cubes and place on top of the meat.

4. Stir and cover with a lid. Simmer over low heat for about 10 minutes.

5. Peel the potatoes and use the mode randomly. Place in a pan of boiling water and cook for 5 minutes.

6. Then put it in a hot frying pan with oil. Fry until golden brown.

7. After frying, put the potatoes in a cast iron pot with meat, and add raisins here. Simmer for 5 minutes.

8. Cut the pickled cucumbers into cubes and also add them to the cast iron with the ingredients.

9. Fill it all with thick tomato juice and add spices to taste.

10. Cover with a lid and simmer over low heat for 15 minutes.

11. Gently mix and cook for another 5 minutes, the chicken dish is ready.

Enjoy your meal!!!

Azu is a traditional dish of Tatar cuisine, which is prepared from beef, lamb or horse meat. Small pieces of meat are stewed in tomato sauce with the addition of onions and pickles. In our realities, the easiest way to prepare the basics is from beef. This dish is not at all difficult to prepare, but it requires quite a long simmer. The result is very soft and tender beef that just melts in your mouth. During the cooking process, the sauce acquires a spicy and very rich taste and a delicate velvety consistency, turning the meat and any side dish for it into something completely special and unique. Try cooking beef basics using this simple recipe, and you will get an amazingly tasty and healthy second course for the whole family!

INGREDIENTS:

• 600 g beef
• 1 large onion
• 2 medium pickled cucumbers
• 2 cloves garlic
• 2 tbsp. l. tomato paste
• 1 tbsp. l. flour
• salt pepper
• 4 tbsp. l. vegetable oil

COOKING METHOD:

1. In order to prepare beef basics, wash the meat and cut into thin long strips across the grain. For this dish, it is better to use beef with a small amount of fat, such as tenderloin or shoulder.

2. In a large frying pan, heat 2 tbsp. l. vegetable oil, place the meat in one layer and fry on all sides over high heat until golden brown.

This quick frying “seals” the meat and retains all the juices. If the beef has already released a lot of liquid, it should be evaporated over high heat, then reduce the heat and allow the meat to brown slightly.

3. Add tomato paste and a little hot water to the fried beef, add salt and pepper, mix everything and simmer covered over low heat for 30 minutes.


4. While the meat is stewing, cut the onion into thin half rings and fry it in the remaining vegetable oil for 8 - 10 minutes.


5. Fry the flour in a dry frying pan for 5 minutes until a slight nutty smell appears.

6. Gradually pour half a glass of hot water into the flour and mix thoroughly with a whisk.


7. Cut the pickled cucumbers into thin strips.

Pickled cucumbers are also quite suitable for beef basics; in this case, the dish will turn out a little hotter and spicy.

8. Add onions and pickles to the beef, pour in the flour sauce and simmer under the lid over low heat for 20 minutes.


9. A minute before it’s ready, add the garlic, passed through a press. You can also add parsley or cilantro if desired.


You can serve the basics of beef with absolutely any side dish, generously flavoring the dish with a delicate, rich sauce!