Classic recipe for beef goulash with gravy

Moles

If you like spicy combinations in dishes, then you should definitely try the traditional Tatar azu with pickles.

This is a national dish of Tatar cuisine, the ingredients of which will please everyone. Meat and vegetables baked in the oven according to a special recipe will remain in your heart forever.

Azu in pots is a very tasty dish. Traditionally in Tatarstan it is prepared from lamb or young horse meat. But I cook the basics from pork. Azu turns out no less tasty and even more tender.

We prepare the basics in a slow cooker - a traditional Tatar dish. A multicooker is great for cooking basics - try it, the ease of preparation and excellent results will not leave you indifferent.

Recipe for a traditional dish of Tatar cuisine.

Azu is a traditional dish of Tatar cuisine, consisting of fried pieces of meat stewed with vegetables in a spicy sauce.

You will find an excellent combination of ingredients with this simple Tatar-style recipe. At the same time we will cook meat, potatoes, and pickled cucumber - it will turn out delicious.

The recipe for cooking the basics in Tatar style in a multicooker is distinguished by its simplicity - you mind your own business while the multicooker prepares an original, satisfying and very tasty dish for you!

Do you know what dish will surprise your family? Try this unique recipe! Beef azu in a slow cooker is a great way to make your dinner unforgettable, and Tatar cuisine will impress even a gourmet.

For lovers of chicken fillet dishes, I offer another amazing option - chicken azu. This is a tasty, very satisfying and most importantly, absolutely complete dish that does not require a side dish.

Housewives adjust almost every traditional recipe to suit their taste preferences. I bring to your attention one of these variations - homemade basics.

Azu is a traditional dish of national Tatar cuisine. Sometimes it is made from horse meat and lamb, but most often from beef. The required items in the recipe, in addition to meat, include pickles, carrots, onions, some potatoes and tomato paste. The remaining ingredients can be added based on your own fantasies and taste preferences (for example, the basics of pickles and potatoes in pots or a Redmond slow cooker). We offer you several delicious and original beef recipes.

How to make basics from beef with carrots and pickles correctly and tasty: recipe with photos

This is exactly how experienced chefs prepare the traditional basics (for example, Anastasia Skripkina). The dish turns out to be moderately spicy and has a rich taste with a piquant sourness.

Required ingredients:

• beef pulp - 600 gr
• pickled cucumber - 2 pcs.
• carrots - 2 pcs.
• onions - 2 pcs
• garlic - 5 cloves
• sunflower oil - 5 tbsp
• tomato sauce - 4 tbsp

Step-by-step instruction

1. Rinse the beef and chop into thin strips.
2. Cut the carrots and cucumbers into cubes, finely chop the onion.
3. Heat the oil in a frying pan and fry the meat in it for 7 minutes over medium heat, stirring regularly with a wooden spatula.
4. Add onion and fry for 1 minute.
5. Add carrots and cook for another 2 minutes.
6. Then add the cucumbers and keep on the fire for another 1 minute.
7. Lastly, add tomato paste, salt and mix gently.
8. Pour water into the pan so that it completely covers all the ingredients and bring to a boil.
9. Pass the garlic through a press and add to the vegetables and meat.
10. Cover the dish with a lid and simmer over low heat for 45-60 minutes.
11. Serve hot.

Recipe 1: Beef azu in pots

This dish is easily accepted by the body, not greasy, but quite filling. In addition, portioned pots will save you from the need to use large saucepans or a cauldron. It is enough to cook the basics of beef in pots once for this recipe to become a permanent fixture in your kitchen.

Ingredients: beef (1 kg), pickles (2 pcs.), onions (2 pcs.), potatoes (3 large tubers), corn or other vegetable oil, mayonnaise, hot ketchup, pepper, salt.

Cooking method

Cut the beef into small strips and the onion into squares. In a frying pan, mix vegetable oil, water, salt and ketchup. Place the meat and simmer. Place meat in pots, then cucumbers, cut into small cubes, top with potato strips, salt and pepper. Fill half of the contents with water, put mayonnaise and herbs on top. In an hour, the delicious pots are ready!

How to cook beef basics without tomato paste and cucumbers

This is a dietary (for such diets as “Attack”, Mediterranean, etc.), non-spicy dish should be prepared only from lean meat. Beef azu acquires a mild, slightly sweet taste and is even suitable for serving in a kindergarten or school (according to the culinary portal Afisha-Eda).

Required ingredients:

• beef – 500 gr
• sweet tomatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 piece
• starch - 1 tbsp
• butter
• greenery

Step-by-step instruction

1. Lightly pound the beef, cut along the grain into thin strips and add salt.
2. Grate the tomatoes and carrots, chop the onion.
3. Melt a piece of butter in a frying pan and fry the meat in it for 3 minutes until light golden brown.
4. Add onion and cook for another 1 minute.
5. Then add the tomato mass and carrots, mix everything and add warm water so that it covers all the products in the frying pan.
6. Add salt, cover and leave to simmer over low heat for about half an hour.
7. After the time has passed, add starch, mix well and cook for another 15 minutes.
8. Serve hot and garnish with fresh herbs.

Beef azu - preparing dishes

Traditionally, the preparation of Tatar food involved boiling or frying in a cauldron. Aza was also cooked in a cauldron, cast iron or pot. In some places, folk traditions have been preserved to this day, but the technological 21st century has supplanted ancient equipment and has been replaced by new Teflon frying pans, alloy cauldrons and fireproof glass pans. The technology for preparing the dish has remained virtually unchanged.

Beef azu - the best recipes

The process of preparing beef basics with sour cream and Tkemali

Azu made according to this recipe has a pronounced creamy taste and is satisfying. As a side dish for meat, you can use not only potatoes, but also rice or pasta.

Required ingredients:

• beef – ½ kg
• butter - 3 tbsp
• homemade sour cream - 3 tbsp
• Tkemali sauce - 2 tbsp
• processed cheese - 100 gr
• greenery

Step-by-step instruction

1. Cut the meat into thin pieces.
2. Melt the butter in a frying pan, reduce the heat and add the meat there. Fry, stirring regularly, for 35-40 minutes. During this time, the beef should release juice, but if not enough juice is released, you can add clean warm water.
3. In a separate container, combine Tkemali and sour cream, beat them with a fork until smooth and add to the meat. Mix well and simmer covered for another 5-7 minutes.
4. Grate the processed cheese and place in a frying pan. Salt the dish and turn off the heat.
5. Let it brew for 10-15 minutes and serve, garnished with sprigs of fresh herbs.

Recipe for basic beef and the technological process of its preparation in the oven

This is a way to prepare a classic dish, but not in a frying pan, but in the oven. The meat in this version is especially tender and literally melts in your mouth.

Required ingredients:

• beef - 0.5 kg
• potatoes - 8 pcs
• pickled cucumbers - 3 pcs.
• onions - 1 pc.
• garlic - 6 cloves
• tomato paste - 3 tbsp
• peppercorns 8 pcs
• bay leaf - 2 pcs
• mayonnaise - 3 tbsp. l
• ketchup - 3 tbsp. l
• water - 150 ml
• pepper
• spices
• sunflower oil
• greenery

Step-by-step instruction

1. Cut the meat into small pieces, add salt and pepper and fry in a frying pan for 5 minutes until nicely golden brown.
2. Chop the cucumbers into cubes and place them on the bottom of serving pots; place the fried meat on top.
3. For the sauce, mix ketchup and mayonnaise and put 1.5 tsp in each pot.
4. Add black allspice peas, bay leaves and sprinkle with dried herbs.
5. Peel the onion and cut into half rings, grate the carrots on a coarse grater, put in a frying pan, season with spices, fry until soft and put in pots.
6. Peel the potatoes, cut into slices and fry in a frying pan for 7 minutes over high heat, generously sprinkling with a mixture of salt and ground pepper.
7. Place in pots, pour with tomato paste diluted in water. Carefully cover the tops of the pots with foil and place in an oven preheated to 200°C. Cook for 40 minutes.
8. Before serving, you can decorate with herbs.

Recipe No. 3. Beef azu in a slow cooker

Nowadays, there is probably a multicooker in almost every kitchen. Try to cook beef basics in a slow cooker according to our recipe, and you will delight your household with a delicious dish that will not leave anyone indifferent. To prepare beef basics in a slow cooker, you will need the following ingredients: 1. Beef – 500 grams. 2. Potatoes – 6 medium-sized tubers. 3. Onions – 3 medium-sized heads. 4. Sour cream with a high percentage of fat content - 400 grams. 5. Pickled cucumbers – 4 pieces. 6. Brine – 1 glass. 7. Vegetable oil – 4 tablespoons. 8. Salt, ground black pepper, spices and seasonings to taste. Cooking instructions: 1. Wash, dry and cut the meat into small cubes. Peel the onions, rinse and cut into half rings. Rinse the pickled cucumbers, cut into thin strips and squeeze out excess liquid. Peel the potatoes, wash and cut into small pieces. 2. Heat a small amount of vegetable oil in a frying pan, fry the meat until golden brown on maximum heat. Transfer the fried meat to the multicooker bowl. Fry the onions in the same frying pan until golden brown, then add the pickles, stir and fry until all the liquid has evaporated. Transfer the fried vegetables to the multicooker bowl. 3. Add sour cream, cucumber pickle, potatoes, salt, ground black pepper and your favorite spices and seasonings. Mix all the ingredients, turn on the “Stew” mode and cook the dish for one hour. Place the prepared beef base on plates and serve, garnished with finely chopped herbs. Bon appetit!

Recipe for preparing basic beef: video instructions

If you are not sure that you can properly cook beef basics, use the detailed video instructions. The entire cooking process is clearly demonstrated here and useful recommendations are given.

Beef contains a lot of protein, B vitamins and beneficial microelements. The product is low in fat, so dishes made from it are suitable for diet menus. Azu is most often prepared from meat cut from the shoulder blade or hind leg.

The five most commonly used ingredients in beef azu recipes are:

Another essential ingredient in this dish is pickles. They give the original taste to the meat. Tomatoes, canned tomatoes, ketchup or paste are also added to the dish. Sometimes beef is stewed with potatoes, mushrooms, and onions. For taste, garlic, hot pepper, bay leaf, and fresh herbs are added to the dish.

Step-by-step recipe for basics

First of all, the meat needs to be cut into square pieces.

The product is fried in the bowl of the device with the addition of oil. Beef should be cooked in the baking mode for twenty minutes.

Combine with chopped onion. The carrots are peeled and divided into round slices. Place in the bowl of the device.

Cucumbers should be chopped and added to other products. Sweet peppers are cleaned and chopped. Place in the bowl of the device.

Then chopped garlic cloves, spices and salt are added to the dish. Fill the dish with juice.

According to this recipe, the basics of beef in a slow cooker should be cooked under the lid in the stew mode for sixty minutes. Shortly before the end of the program, sprinkle the dish with chopped herbs and place a bay leaf in it.

How to cook beef basics

The hot dish is prepared in a cauldron, thick-walled dish, slow cooker or pots.

Five of the lowest calorie beef recipes:

1. Meat for azu is cut across the grain into long strips.
2. The sequence of preparation of products may vary. In one version, vegetables are stewed in vegetable oil with the addition of tomato paste, and the beef is fried separately. In another case, the meat is cooked first, then tomato paste and chopped vegetables are added to the pan.
3. Potatoes are added to the dish at the very end of cooking. It is first boiled or fried until half cooked.
4. The sauce for the dish can be prepared from broth, flour or starch.
5. To reduce the calorie content of the dish, potatoes are excluded from the list of ingredients. Instead, add sweet peppers, eggplants or fresh tomatoes.
6. Azu is prepared in pots as follows: first, the ingredients are simmered until half cooked, then mixed with tomato paste, spices are added and put in the oven. The dish is prepared in a sealed container at a temperature of 180 °C for 20-30 minutes.
7. Classic basic recipes do not need to be adapted for a slow cooker: the sequence and cooking time remain the same.

Before serving, the dish can be decorated with chopped herbs.

Stew goes well with rice, vegetable salad and buckwheat porridge.

The azu recipe is considered one of the most ancient in Tatar cuisine. There are dozens of its variations, and every housewife is sure that only her basics are “correct” and the most delicious! According to tradition, the dish is prepared from horse meat, lamb or beef (pork is not used, since most Tatars profess Islam). The meat is fried and then stewed in a spicy or not very spicy tomato sauce. It is accompanied by fried potatoes and pickles, without which a real basic is simply unthinkable! Yes, yes, beef basics with pickles is a classic and authentic recipe.

In addition to the three basic ingredients, the dish may include carrots, bell peppers, mushrooms, cabbage and other vegetables. In this case, the consistency can also be different, both thick and more liquid. In the latter case, a spoon is served with the basics so that you can enjoy the sauce to your heart's content.

How to cook basics with sour cream sauce

This slow cooker beef recipe requires the following ingredients:

Read on to learn how to make beef basics with gravy in a slow cooker:

1. Meat and onions should be divided into squares using a knife.
2. Carrots and cucumbers are cut into oblong slices.
3. The products are cooked in the bowl of the device with the addition of sunflower oil in the frying program for fifteen minutes.
4. Fill the food with water. Switch the multicooker to stewing mode.
5. Cook everything for 60 minutes.
6. Sour cream is combined with tomato paste. Add chopped garlic, spices and a little water to them.
7. A quarter of an hour before the end of cooking, pour the resulting gravy over the azu.

Basic rules for delicious food

• The meat is first fried and then stewed.
• The onions are sautéed in the same frying pan where the meat was fried.
• The beef is stewed in tomato sauce until cooked and only then combined with fried potatoes.
• Pickles are always added, which give the basics a special, recognizable taste.
• Garlic, herbs and spices are added at the very end of cooking.

What kind of container should I cook in?

It is better to fry meat in a cast iron frying pan, which heats well and holds the temperature for a long time. For long-term stewing, a thick-bottomed saucepan, stewpan or cauldron is suitable. You can cook the basics in clay pots in the oven - it will turn out very tasty, especially if you add a spoonful of sour cream or yogurt at the very end.

Recipe for basic beef with pickles

1. Cut the beef across the grain into long pieces 1 centimeter thick. Beef tenderloin or pulp, without tendons and films, is ideal.
2. Take a frying pan, heat it until red hot and pour in a little vegetable oil. We spread the meat in one layer, that is, fry it in several stages, in portions. If you put all the beef into a frying pan at once, it will not get a beautiful crust, but will begin to lose juice and stew. But to prepare the basics, this is unacceptable; the meat must be fried, “sealing” all the juices inside. Be sure to cook without a lid, over high heat, for 2-3 minutes, without adding salt! When the first portion is ready, add a little oil again and fry the next one.
3. Place all the fried meat in a cauldron or pan, where the basics will be stewed.
4. In the same frying pan where the meat was cooked, we will sauté the onions. There is no need to wash it or wipe it with a napkin - all the fat and meat juices will be absorbed into the onion during frying, which will make the taste of the azu very rich. Cut a large onion into cubes and fry for 2-3 minutes until soft, stirring with a wooden spatula. Combine onion with fried beef.
5. Next, prepare the tomatoes. Peel a couple of large tomatoes and then grate them. Pour the resulting tomato puree into the pan with the meat. There we add 1 tablespoon of good tomato paste (without starch in the composition), diluted in 0.5 cups of hot water. If you don’t have fresh tomatoes on hand, you can replace them with tomatoes from a can, canned in their own juice - you will need 200 g of grated tomatoes.
6. Place the pan with the fried meat, onions and tomato sauce on low heat and simmer under the lid. If there is not enough liquid to completely cover the meat, you can add a little boiling water.
7. Young beef will cook in 30-40 minutes, older and tougher meat will take more than 1 hour. No need to salt! We will add salt at the very end of cooking, focusing on the degree of salinity of the cucumbers and potatoes. The beef should be fully cooked, that is, become soft when pressed and easily divided into fibers.
8. While the meat is stewing, we prepare the potatoes. Peel the tubers and cut into strips or large pieces. Fry in hot oil until almost done. There is no need to fry until soft and crumbly, since the potatoes will still be stewed with the meat. But it shouldn’t be raw, otherwise it will remain too hard when immersed in tomato sauce. During frying, salt the potatoes by adding 2-3 pinches of salt.
9. Place the fried potatoes in a pan with the fully cooked beef. We also put pickled cucumbers there, cut into strips. Salt and pepper to taste, add bay leaf. Gently mix everything, cover with a lid and simmer over low heat for literally 5-7 minutes - this time is enough for all the ingredients to combine and the potatoes to reach perfect condition.
10. At the very end, add finely chopped garlic and parsley, stir and remove the pan from the heat.
11. Let the basics brew for 10 minutes under the lid.

Serve the dish hot, sprinkled with fresh herbs.

A classic Tatar-style azu recipe with detailed step-by-step instructions and photos, as well as 8 of the most popular and unusual azu recipes, tips for beginners and ways to reduce the calorie content of the dish.

Today I want to offer you a recipe for a national Tatar dish. The basic recipe includes fairly simple and inexpensive ingredients.

In general, I love cuisines from different nations of the world. I really like Georgian cuisine for the abundance of herbs, seasonings, meat and spiciness. I recently discovered Tatar cuisine. You know, the taste of this dish captivated me.

In my opinion, it is much better than roast, stew or vegetables stewed in sauce. Probably due to the pickles, the taste is very advantageous. I prepared the recipe using potatoes, but you can do without them.

What do we need to prepare the dish:

potatoes – 6-8 pcs. medium size

tomato paste or ketchup – 1-2 tbsp.

bay leaf – 2-3 pcs.

A short version of the step-by-step instructions:

Cut the meat into cubes.

Chop the peeled onion into half rings.

Fry the meat and onions in a cauldron for 3-5 minutes.

Three cucumbers on a coarse grater, add to the cauldron. Simmer for about 10 minutes.

Add tomato paste (or ketchup).

Fill the contents of the cauldron with broth or water. The liquid level is up to the edge of the future basics. Salt, pepper and simmer over low heat for about an hour with the lid closed.

Cut the potatoes into strips. Fry separately until almost done, then add to the main dish.

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Add garlic and bay leaf. Simmer until done.

1) Wash the meat, dry it and cut into pieces. I used beef, so I cut it into small cubes so that it would be tender at the end.

2) Peel the onion and cut into small half rings.

3) Fry the meat in a cauldron, then add chopped onions to it. Fry until the onion is soft.

4) Three cucumbers on a coarse grater. You can also just chop them finely.

5) Add cucumbers to the cauldron. You can also replace tomato paste with ketchup, but the result is a completely different taste.

6) Add to the broth or water to cover the meat, add salt, pepper and simmer over low heat for 1-1.2 hours. I had beef, pork stewed faster.

7) Peel the potatoes and cut them into strips.

In a separate frying pan, fry it in vegetable oil until almost done.

9) Place potatoes in a cauldron with stewed meat and sauce. Add finely chopped garlic and bay leaves or put them through a garlic squeezer, add the missing salt and spices to taste. I used only a mixture of five peppers as spices. Mix everything carefully so that the potatoes do not fall apart, and simmer until cooked.

10) Serve hot as a separate dish.

8 recipes for azu I told you about the classic version of azu in Tatar, which is prepared from beef. But recipes with lamb or horse meat are also popular. Pork or chicken azu can no longer be called a traditional Tatar dish, but they also have a right to exist.

No one will forbid you to experiment in your own kitchen and make the basics even with fish. To help you, I have collected the most popular, as well as several original recipes.

How to cook basics with beef in Tatar style

We want to tell you about a very tasty recipe for Tatar cuisine. There is nothing complicated in preparing this dish. Dinner with this dish will be very tasty and satisfying. And there will be plenty of delight.

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Compound:

• 500 grams of veal;
• Two pickled cucumbers;
• 1.2 kg of potatoes;
• Two onions;
• 2 tbsp. l. tomato paste;
• Bay leaf;
• 2 cloves of garlic;
• Salt;
• Spices.

Cooking time: 1 hour.

Calorie content of 1st serving: 50 kcal.

Progress:

1. Cut the veal into small cubes. Fry briefly in a cast iron pan in vegetable fat;
2. Cut the onion into thin rings and insert it into the beef. Cook until it softens;
3. Cut pickled cucumbers into thin slices. We put them into a cast iron pan;
4. Add tomato paste and meat broth;
5. Simmer until the veal is completely cooked;
6. Cut the peeled potatoes and fry them in vegetable fat until half cooked;
7. Place the half-baked potatoes into the pan with the main dish;
8. Season with salt, spices, chopped garlic and bay leaf;
9. Carefully connect everything;
10. Simmer over low heat until the azu is completely cooked.

Present your masterpiece of Tatar national cuisine in beautiful themed bowls. Sprinkle cilantro leaves and chopped garlic on top.

Enjoy your meal!

From lamb

The taste of this dish simply captivated me.
It is much tastier than roast or vegetable stew. And even lamb, a very specific meat, looks very appropriate here. Ingredients:

raisins – 150 g

potatoes – 500 g

water – 400 ml

tomato paste – 2 tbsp. spoons

Bay leaf

Preparation:

We cut the lamb across the grain.

We cut potatoes into cubes, carrots and onions into smaller cubes.

Heat the cauldron thoroughly and fry the lamb until golden brown. You can pour a little oil, but I didn’t - the lamb is already quite fatty.

Place onions and carrots in a cauldron and fry for a few minutes.

We lay out the cucumbers, previously grated.

Add potatoes, a handful of raisins and tomato paste diluted with water.

Now it’s the turn of garlic, bay leaf and spices.

Taste for salt, add more salt if necessary and simmer for an hour.

In pots

The recipe for the basic beef itself is traditional with pickles, but the presentation is very original.
A salad of fresh vegetables or sour cream with herbs is suitable as an addition. Ingredients:

beef tenderloin – 350 g

potatoes (medium tubers) - 6-7 pcs.

tomatoes in their own juice - 1 cup

tomato paste - 2 tbsp.

Preparation:

Fry the chopped beef with oil.

Cut the cucumbers and onion into cubes.

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Add cucumbers and onions to the meat and simmer under the lid for a couple of minutes.

Place the meat with onions and cucumbers in pots, filling them halfway. Add salt and pepper. Salt with caution - cucumbers already have a lot of salt.

Cut the potatoes into small cubes.

We fill the pots with it.

Now let's put in the tomatoes. It is better to remove the skin.

Squeeze a little garlic if desired.

We dilute the tomato paste with water and fill the pots to the level of the potatoes.

Close the lids and place in the oven for 50 minutes.

10 minutes before the end, add bay leaf. Homemade azu in pots is ready!

One Pot Recipe

Beef azu (the recipe with photo will show you in detail the option of preparing a portioned dish in ceramic pots) is very convenient to cook in the oven, especially if there is no suitable cauldron in the house.

What ingredients will you need?

For 4 serving pots, you need to prepare the following quantities of ingredients:

• 500 g beef fillet or tenderloin;
• 1 large onion;
• 2 carrots;
• 2 sweet bell peppers;
• 3-4 barrel pickles;
• 3-4 cloves of garlic;
• 5-7 medium-sized potatoes;
• 2-3 tbsp. l. natural tomato puree or paste;
• 3 tbsp. l. rich thick sour cream or mayonnaise sauce;
• 1 tbsp. l. salt;
• 1 tsp. mixture of ground peppers;
• 1 tsp. ground sweet paprika;
• 1-0.5 ground turmeric;
• 1 bunch of fresh parsley or dill;
• 50 ml butter or ghee;
• 3-4 tbsp. l. odorless vegetable oil.

Step-by-step cooking process

The process of preparing this beautiful and aromatic dish begins with preparing, peeling and slicing all the ingredients:

1. Now you need to fry the pieces of chopped beef in a frying pan, and then distribute them evenly among all the pots, trying to carefully remove the browned meat from the oil.

2. At the bottom of each serving bowl, you can place a pillow of pickled cucumber straws, which can also be pre-stewed.
3. Next, finely chop the onion and, stirring, bring it to softness in a frying pan.
4. In the same oil, you can simmer the slices of peeled potatoes under the lid, stirring occasionally so that the slices do not burn.
5. In the meantime, cut the peeled carrots into half rings and place them in pots with the meat, place them on top of the fried onions
6. After this, you need to cut sweet bell peppers of different colors into thin strips, first freeing the pods from seeds and stalks, and distribute the vegetables into pots.
7. On top you need to distribute the half-cooked potatoes and press down a little with a spoon, lay out a small piece of butter.
8. Now you need to prepare the sauce for the gravy, for which you need to boil water, combine tomato puree with mayonnaise or sour cream in a deep container, add chopped garlic, spices and salt and thoroughly dissolve until smooth, carefully pour into the pots to the very top and cover each with a lid.
9. The prepared portion dish should be placed in a cold oven for 80-90 minutes.

What can I add?

A few minutes before the dish is ready, you can put grated hard cheese into each pot, which will create a beautiful golden brown crust and enhance the delicate creamy taste.

Serving rules, decoration

The finished dish must be carefully removed and cooled slightly so that all the ingredients absorb each other’s flavors and aromas. Before serving, each serving should be decorated with finely chopped herbs.

With pork and bell pepper

I propose to deviate a little from the traditions of preparing azu and make it from pork.
In addition to the usual vegetables for this dish, we will add carrots and bell peppers. Ingredients:

carrots - 1 pc.

onion - 1 pc.

broth - 180 ml

parsley

Preparation:

Chop all of these vegetables into strips. Sauté in a frying pan for a few minutes.

At this time, prepare the pork. Add it to the vegetables and fry for a quarter of an hour.

Make a well in the center of the pan for the flour. Fry it until light brown.

Pour in the broth, salt, pepper, and add the rest of the spices. Simmer for another quarter of an hour. Sprinkle with chopped parsley.

In a slow cooker

This hearty meat dish is attractive because it is simple and quick to prepare, even a novice cook can handle it.
Ingredients:

onion - 1 pc.

potatoes - 3 tubers

tomato paste - 2 tbsp.

salt, spices

Preparation:

Cut the beef across the grain. The size of the pieces is approximately 3x3 cm.

Chop the onion, cut the carrots into strips, cut the garlic into large slices, grate the cucumbers on a coarse grater or cut into strips.

Turn on the “frying” mode. Place the beef pulp in the multicooker bowl. Fry for 10 minutes, stirring occasionally.

Place cucumbers, tomato paste, salt, pepper, spices, water or broth into the bowl.

Select the “quenching” mode, close the lid of the multicooker and wait half an hour.

At the end, put the chopped potatoes into the slow cooker and add water, simmer for another quarter of an hour.

Beef azu with rice in a slow cooker

With the advent of the multicooker, the life of housewives has become much easier. They cook a lot of delicious things in it. But not everyone could think of preparing “Azu with Rice”. But in vain! This is a very tasty and satisfying dish. Prepare it for your guests for a special occasion. It will definitely not go unnoticed. And you will become famous as an excellent housewife.

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Compound:

• 700 grams of veal;
• 2 onions;
• 200 grams of rice cereal;
• Three barrel cucumbers;
• 2 multi-cups meat broth;
• 2 tbsp. l. tomato paste;
• 3 cloves of garlic;
• 2 tbsp. l. olive fat;
• Salt;
• Hot spices;
• Bay leaf.

Cooking time: 180 minutes.

Calorie content of 1st serving: 370 kcal.

Progress:

1. Cut the onion into rings;
2. Cut the veal flesh into small cubes;
3. Set the “Frying” mode on the display of this device for 20 minutes;
4. Grease the multicooker pan with olive oil. Place the onion and meat in it. Cook with lid open for 15 minutes;
5. Cut the barrel cucumbers into small slices. Add them and tomato paste to the slow cooker. Cook for 5 minutes;
6. Finely chop the garlic cloves. Add them to the pan with the meat;
7. Set the display to “Extinguishing” mode for 120 minutes;
8. Pour meat broth into pan;
9. 15 minutes before the stop signal, add uncooked rice cereal;
10. After cooking, this dish needs to be seasoned with salt, spices and bay leaves.

Serve the finished azupod in beautiful glass bowls. Sprinkle chopped herbs and garlic on top.

Enjoy your meal!

Fish basics

One of the most unusual recipes is azu with fish.
For it, you can take any fish fillet, as long as it is boneless. Ingredients:

potatoes (small tubers) - 3 pieces

pickled cucumbers - 3 pieces

tomato - 1 piece

Bay leaf

broth - 100 ml.

Preparation:

We wash the fish, remove excess moisture with a paper towel, cut into small cubes 3*4 cm. You can choose white or red fish.

Peel and cut the onion into half rings. Cut the potatoes into small cubes.

Make a cross-shaped cut on the tomatoes, scald and remove the skin, then finely chop.

Three cucumbers and carrots on a coarse grater.

Fry the onion and potato cubes until lightly browned.

Add carrots to them and fry for 3 minutes, stirring occasionally.

We send tomato and fish to the vegetables. Simmer for another 10 minutes.

Pour in the broth and add the cucumbers.

Salt, pepper, add spices and bay leaves.

5 minutes before readiness, add garlic and chopped herbs.

Recipe 3: Classic beef azu with tomatoes

The dish is intended for passionate meat eaters who will prefer soft stewed beef with vegetables to heavy roast pork. This is a solid recipe for a large family with traditions that gathers around the dinner table to socialize and eat. Or eat and chat - whichever you prefer.

Ingredients: beef (1 kg), ghee (90g), onion (3 pcs.), tomato puree, pickled cucumbers (300g), potatoes (800g), pepper, bay leaf, garlic, herbs.

Cooking method

Prepare tomato puree - saute it for several minutes. Salt and pepper the meat, fry and add tomato puree and water. Simmer under the lid over low heat. Separately, dry the flour and dilute it with broth from stewing meat. Peel the cucumbers and cut them into strips. Sauté the onion, cut into half rings. Fry the potatoes, add to the onion, and cook over low heat for another 10 minutes. Combine everything with the meat, add pepper, bay leaf and simmer for another 20 minutes. Five minutes before readiness, add chopped tomato slices and chopped garlic. Don't forget to put chopped herbs and sour cream on the table. Hot, aromatic, good quality, a real stronghold for a large family.

Turkey

I consider this version of the dish to be one of the most successful. The richness of taste is achieved through the combination of sweet turkey meat and cheese. Ingredients:

potatoes - 5 tubers

pickled cucumbers - 3 pieces

mayonnaise - 250 grams

Preparation:

Cut the turkey flesh into cubes.

Place in a cauldron, add salt and spices.

Pour 100 ml of water into the bottom. Add grated cucumbers. They can be cut larger if desired.

Add grated carrots and finely chopped onion.

Cut the potatoes into cubes, add to the cauldron and pour over mayonnaise. Do not stir!

Sprinkle with grated cheese. Place the cauldron without a lid in the oven. Set the temperature to 200 degrees and cook until a light crust forms.

With Chiken

I will introduce fans of chicken fillet dishes to another option - chicken azu.
The dish turns out to be very satisfying and, importantly, does not require any side dish. Ingredients:

potatoes - 5 medium sized tubers

tomato sauce or paste - 4 tbsp. l.

sugar - half a teaspoon

Preparation:

Cut the potatoes into strips. Fry until crispy.

Wash the chicken fillet, dry it with a paper towel, cut into 4x4 cm pieces.

Place the fillet in a saucepan with heated oil and fry until golden brown.

• broth - 200 ml.

We cut the cucumbers and also send them to the cauldron.

Remove the rice from the heat and transfer to the main dish.

Chopped garlic mixed with tomato sauce also goes there.

Fill everything with broth or water. Taste for salt and pepper.

Simmer covered until the meat becomes soft.

Kazan, frying pan or slow cooker

Traditional Tatar basics are prepared in a cauldron. This thing is indispensable in the kitchen, as it allows you to cook a large volume of food at the same time. But if you don’t have a cauldron, use any thick-walled utensils. Cast iron products will do the job perfectly. Often modern housewives completely replace the cauldron with a multicooker.

Usually, sunflower oil is chosen for frying foods, without paying special attention to this point. But the basics will turn out much tastier if you use ghee.

You need to use pickled cucumbers, and it is best to find barrel cucumbers with their unique aroma. Pickled ones will give a completely different taste and, what’s important, contain vinegar, which we don’t need at all.

To prevent the basics from turning into porridge, the chopped potatoes must first be washed under running water, thus getting rid of excess starch.

Calorie content and ways to reduce it

Among lovers of the basics, first of all, the strong half of humanity.
The abundance of juicy meat, spicy spiciness and unique aroma will not leave any man indifferent. But even the weaker sex has something to love about the Tatar basics. After all, the dish is based on the classic correct combination of products. And the calorie content of the dish is only 214 kcal per 100 grams. Below is a detailed table of energy values.

In addition, you can reduce the frying time of the main ingredients or do without frying at all. The meat and potatoes, of course, will have to be fried - that’s the point of the basics. But the amount of oil can be minimized by using a non-stick frying pan. You can simply put the onions in a saucepan and simmer the cucumbers in a small amount of water.

Beef Azu recipe). Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of "Beef Azu").

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Azu from beef) is 79.4 kcal.

• Serving = 40 g (31.8 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cooking time

There is an opinion that the basic recipe is quite complex, and its preparation is a labor-intensive process, because all products require preliminary frying separately from each other.
But in reality, pre-processing doesn’t take that much time, especially if you use a couple of frying pans. A skillful and efficient housewife will take no more than an hour to complete the entire process. There is also a simplified recipe, where all the products are simply placed in a cauldron or frying pan one by one. But the right taste is obtained only if you fry everything separately. And the consistency of the finished dishes will be different: pre-fried potatoes will retain their original shape, but in the “for the lazy” version they will look more like porridge.

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