Beef Azu

Beef Azu

Azu - a meat dish of sliced ​​and stewed meat with vegetables. It is attributed to the Tatar cuisine, although today the basics of beef and other meats are cooked in various countries of the world. Due to its richness and uniqueness of taste, this dish has won the love of many Russians, regardless of their nationality. As a result, there were many different recipes for making ase from beef, which are not similar to one another, but still have common features.

Cooking Features

The technology of cooking ase has some subtleties, without which the dish will turn into a simple stew with vegetables.

  • Mandatory components of ase, in addition to meat, are pickled cucumbers and tomatoes. It should be borne in mind that salted and pickled vegetables are not identical in taste, so pickled pickles can not be replaced.
  • Initially, lean types of meat were used for the basics, which include beef. Therefore, before stewing meat with vegetables, it is fried in a large amount of fat or oil.
  • Product quality is paramount. The meat must be young, most often it is taken from the shoulder section. Vegetables must be fresh and not spoiled.
  • Azu is cooked in a cauldron or other thick-bottomed and thick-walled pot that retains heat well. Only in this case, the meat will be tender and soft.

Otherwise, the technology of preparation and the set of ingredients used depend on the specific recipe.

Recipe for aza of beef with pickles and potatoes

Composition:

  • beef - 1 kg;
  • ghee - 100 g;
  • onions - 0, 2 kg;
  • tomato paste - 50 g;
  • pickles - 0, 3 kg;
  • potatoes - 0, 8 kg;
  • salt, pepper, bay leaf - to taste;
  • water - how much will leave.

Method of preparation:

  • Wash, dry, and slice the meat with oblong pieces.
  • Melt half the oil indicated in the recipe in a pan, put the meat in it and fry for 10-15 minutes.
  • Dissolve tomato paste in water, pour meat over it, start stewing under a lid over low heat.
  • Peel and chop the potatoes.
  • Onion, peeling, cut into half rings.
  • Fry onions in the remaining oil in a clean pan, add the potatoes and fry them until half cooked, add to the meat.
  • Cut julienne pickled cucumbers, put to the rest of the products. Add bay leaf and peppercorns, salt the dish to taste. Add water and after boiling simmer the dish for 20 minutes.

It is best to serve this dish by sprinkling with greens. Tomato paste can be replaced with tomato puree, then the basics with pickled cucumbers and potatoes will turn out even more tasty.

Classic Azu in Tatar

Composition:

  • beef - 0, 4 kg;
  • onions - 0, 2 kg;
  • tomatoes - 0, 3 kg;
  • meat broth or water - 150 ml;
  • garlic - 4 cloves;
  • salted cucumber - 0, 2 kg;
  • flour - 10 g;
  • baked lard - 50 g;
  • salt, black peppercorns, bay leaf to taste.

Method of preparation:

  • Wash beef, dry. Cut as for beef stroganoff.
  • Melt the fat in the pan, put the meat in, after 5 minutes, sprinkle with flour and continue frying the beef over medium heat until golden brown.
  • Remove the beef from the pan. Without peeling the pan, fry the onion cut into small pieces on it. In this case, if necessary, add fat.
  • Wash the tomatoes and cut them into small cubes. Put to the bow. Cook them for 5 minutes.
  • In a cauldron or thick-walled saucepan, mix meat and vegetables, pour broth.
  • Extinguish the heat on low heat 15 minutes after boiling the broth.
  • Finely chop the garlic and add it to the dish. Put the cucumber sliced ​​into thin strips. Add pepper, bay leaf, salt to taste.
  • Extinguish another 10 minutes and remove from heat.

This simple azu recipe is considered traditional.

Azu from beef in a slow cooker, with gravy

Composition:

  • beef - 0.5 kg;
  • bulb onion - 150 g;
  • carrots - 150 g;
  • salted cucumbers - 0, 25 kg;
  • tomato sauce - 0, 2 l;
  • vegetable oil - 80 ml;
  • sour cream - 0, 2 l;
  • garlic - 4 cloves;
  • water or broth - 0, 18 l;
  • hops-suneli, salt - to taste.

Method of preparation:

  • Wash the beef, blot with a kitchen towel, cut into cubes.
  • Peel onions, cut into thin quarters of rings.
  • Peel the carrots, grate on a coarse grater, or cut into thin strips.
  • Cut the cucumbers into strips.
  • In a separate bowl, mix the sour cream, tomato paste, hops-suneli, salt, and crushed garlic.
  • Pour oil into the bowl of the multicooker, put meat, onion and carrot into it. Start the “Frying” or “Baking” mode for 15 minutes. If the multicooker model allows working with the lid open, do not lower the lid when roasting meat with vegetables.
  • Pour in the multistakan broth or water, lower the lid. Check that the valve for the steam outlet is closed, and turn on the “Quenching” mode for an hour.
  • Add the cucumbers, pour in the sauce. Turn on the extinguishing program for another 20 minutes.

Serve the beef with a side dish, watering it with fragrant sauce.

Azu in the pots in the oven

Composition:

  • beef - 0.5 kg;
  • onions - 0, 2 kg;
  • carrots - 0, 2 kg;
  • pickles - 0, 3 kg;
  • potatoes - 0, 8 kg;
  • tomatoes - 0, 2 kg;
  • vegetable oil - how much will leave;
  • garlic - 5 cloves;
  • greens, salt, seasonings - to taste;
  • broth or water - how much will leave;
  • cheese - 50 g.

Method of preparation:

  • Cut the meat washed and dried with a napkin into cubes and fry in oil until golden brown.
  • Crush the garlic, passing it through a special press, mix with salt and seasonings.
  • Brush a little amount of the seasoning into the meat, spreading it into pots.
  • Dice onions. Grate the carrots. Cook them for 10 minutes.
  • Boil the tomatoes, peel, cut the flesh into cubes. Add to vegetables, stew for 10 minutes. Put the vegetables on the meat.
  • Cut the cucumber into strips, place on the meat and vegetables.
  • Cut the peeled potatoes into sticks, fry them until half cooked, also arrange them into pots. Grease the remaining seasoning potatoes.
  • Pour the broth into the pots, filling the pots by about two-thirds.
  • Chop the greens, sprinkle the potatoes.
  • Finely rub the cheese, sprinkle them with azu.
  • Put the pots in the oven, turn it on.
  • Prepare the basics at 200 degrees for an hour.

Serve beef steak cooked according to this recipe right in the pots.

Azu from beef with rice

Composition:

  • beef - 0.5 kg;
  • bulb onion - 150 g;
  • carrots - 150 g;
  • salted cucumbers - 0, 25 kg;
  • rice - 0, 4 kg;
  • butter - 80 g;
  • tomatoes - 0, 2 kg;
  • garlic - 4 pcs .;
  • chili pepper - 0, 25 pods;
  • parsley, salt, spices - to taste.

Method of preparation:

  • Cut small pieces of washed and dried beef with a kitchen towel. Brown the meat in a pan until crusting.
  • Peel the onion, cut into cubes.
  • Grate peeled carrots on a coarse grater.
  • Cut the cucumbers into strips.
  • Melt butter in a clean pan, fry vegetables in it. Mix them with meat.
  • Put the meat with vegetables in the cauldron, add some water and stew. Simmer for 30 minutes.
  • Wash and boil rice in salted water until half ready. Put it on top of the meat.
  • Boil the tomatoes, peel and cut into small cubes, put in rice.
  • Chop the parsley, finely chop the garlic, put it on top.
  • Finely chop the pepper, add to the dish.
  • Season to taste, add water so that it covers rice.
  • Stew azu for another 15 minutes.

A side dish for a dish prepared according to this recipe is not required. Before you put the azu in the plates, it must be mixed.

Azu from beef with mushrooms

Composition:

  • beef - 0, 4 kg;
  • pickles - 0, 2 kg;
  • fresh champignons - 0, 2 kg;
  • onions - 100 g;
  • flour - 10 g;
  • kebab tomato sauce - 100 ml;
  • cilantro, salt, seasonings - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Sliced ​​as beef Stroganoff, fry in butter until golden brown, sprinkle with flour, stir.
  • Dice the onion into cubes, add to the meat, fry them together for 5 minutes.
  • Dice mushrooms into cubes, add to meat, fry everything together for another 10 minutes.
  • Pour sauce. Salt, add seasonings and herbs, chopped pickles. Cover and simmer for another 15 minutes over low heat. If necessary, add a little water to the dish does not burn.

Azu with mushrooms has an unusual taste and will appeal to lovers of not only Tatar, but also Russian cuisine. Champignons, if desired, can be replaced with porcini mushrooms.

Beef Azu is a tasty and rich dish. The meat in it is tender and juicy. In this case, even an inexperienced hostess can cook this dish if she follows the instructions in the recipe.

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