Pork stew with pickles and sour cream. Meat with pickles recipe

Incredibly tasty, soft and juicy meat with pickles and sour cream. To prepare this dish, you can use beef, veal and pork, depending on what you have. The taste of the final dish greatly depends on the taste of the pickles, so choose your cucumbers carefully.

Meat (beef, veal or pork) – 700 g
Pickled cucumbers – 3-4 pcs. medium size
Onions – 1 pc.
Sour cream – 200 g (any fat content)
Flour – 1 tbsp. spoon
Salt - to taste
Pepper - to taste
Dried herbs (dill and parsley) - to taste

Preparation:

Peel the onion and cut into small cubes. Heat a little vegetable oil in a frying pan and add the onion. Fry the onion until soft and lightly browned over low heat while stirring.

While the onion is frying, wash the meat and cut into thin strips. Place the meat in a frying pan with the prepared onion, increase the heat to maximum and fry the meat until it acquires a lighter color. This will take approximately 3-5 minutes. Be sure to stir the meat so that it does not burn.

Then reduce the heat, pour ¾ cup of water into the meat, and cover the pan with a lid. Simmer the meat over low heat for 1 hour.

While the meat is stewing, prepare the sour cream sauce. To do this, first combine some hot boiled water with flour and mix so that there are no lumps. Add sour cream and stir again.

Grate the pickled cucumbers on a coarse grater and add to the meat 15 minutes before cooking.

Pour in sour cream sauce. Thoroughly mix the meat with the sauce and cucumbers.

Cover the pan with a lid and simmer the meat for another 15 minutes. At the end of cooking, salt and pepper the meat and add dried herbs. Mix thoroughly and turn off.

The meat with pickles is ready, serve it hot with any side dish of your choice.

duxovka.ru

Stewed meat with pickles

Note to the owner:

Over-salted soup can be made edible - if you put rice wrapped in cheesecloth in it, the rice will absorb the excess salt. The rice should then be thrown away.

There are a great variety of meat dishes, both simple and complex. After reading this article, you will learn how to cook meat with pickles

, this is one of the simple dishes, but with an original taste.

Recipe for meat with pickles:

Meat (pork) – 800 g
Onions – 120 g
Pickled or pickled cucumbers – 270 g
Sour cream 10% – 200 g
Garlic – 4 teeth.
Curry
Ground black pepper
Vegetable oil
Greenery

So, let's start cooking stewed meat with pickles. First, you need to cut the meat into portions and fry it a little in a heated frying pan with the addition of vegetable oil. Be sure to place the meat in a well-heated frying pan! Then, you need to add onion to the meat and fry it some more. This entire process will take approximately 10 minutes.

Then add water (250-300 ml) to the meat and simmer for 20 minutes. After 20 minutes, add diced pickled cucumbers to the meat. And we continue to simmer the meat with pickles for another 20 minutes, stirring occasionally. Those. total cooking time 50 minutes.

You, of course, can reduce the stewing time, it all depends on what kind of meat you have, young or old, pork or beef, etc. At the end, add sour cream, garlic, salt and pepper, and curry to the stew with pickles. Stir, simmer for another 3-5 minutes, add herbs (if available) and turn off the heat.

Stewed meat with pickles is ready! Bon appetit!

Which meat dish do you like best? I will be glad to see your comments.

domashnaya-kuhna.ru

How to cook “Beef stewed with pickles”

We start preparing the dish by preparing the main ingredients. We clean the vegetables and rinse the meat thoroughly under water.

Pour a small amount of vegetable oil into a hot frying pan and begin to fry the beef, pre-cut into pieces. Fry until golden.

Gradually add vegetables to the meat. First, add onions to the frying pan, then carrots, hot peppers, and pickled cucumbers.

Add chopped tomato and mix everything well. Add water, cover with a lid and simmer everything together for 30 minutes. Grind the garlic with coarse salt, add to the pan and simmer for another 10 minutes.

While the meat is stewing, you can fry the potatoes, cut into cubes, in a separate frying pan. Once it's browned, you can add it to meats and vegetables.

Decorate the finished dish with parsley sprigs and serve! Bon appetit!

Meat with pickles

If you want to cook pork in a new way, then use this recipe. This recipe uses pork, although you can substitute it with veal, beef, lamb or chicken if you wish. This dish is quite simple to prepare, and the meat turns out very soft and tasty. The sauce, with its delicate thickness, envelops every piece of meat, and tiny cucumbers, falling on the teeth, pleasantly burst in the mouth. All this makes the dish unexpected and spicy. You can cook the dish in any vessel, but cast iron is considered the best for frying and stewing. Although you can use any pots and pans you have on hand, and even modern equipment like a slow cooker.

Pork – 1.5 kg
Pickled cucumbers - 5 pcs.
Onions - 2 pcs.
Bay leaf - 3 pcs.
Allspice peas - 4 pcs.
Salt - approximately 1 tsp. or to taste
Ground black pepper - a pinch or to taste
Vegetable oil - for frying

Beef with cucumbers and honey

The combination of meat, pickles and honey in one dish is simply an explosion for our taste buds. Surprise your family with this dish. To prepare it you will need:

800 g beef;
4 medium pickled cucumbers;
3 tbsp. l. honey;
1 tbsp. low-fat cream;
3 tbsp. l. wheat flour;
40 g butter;
1 tbsp. l. sunflower oil;
2 onions;
1 bay leaf;
salt.

Cut the beef and onion into small pieces. Heat 2 types of oil in a deep frying pan for 4 minutes. fry the onion, add the meat and fry for another 6 minutes. on good fire. Add salt, bay leaf and honey to the dish. Pour in 700 ml of water, cover the pan with a lid and simmer the whole thing for 1 hour.

Take 1 ladle of the broth that has formed there from the frying pan. Dissolve flour in it. Cut the cucumbers into thin strips. Place them in the flour and broth mixture. Pour the cucumber mixture into the frying pan. When it all comes to a boil, let it cook for another 5 minutes.

Lastly, pour the cream into the pan. Wait until the dish is very hot, but do not bring it to a boil again. Remove the pan from the heat and serve.

If you don’t really like beef, you can use pork in the recipes described; this meat is also suitable. It takes a little less time to cook, so adjust the cooking time yourself. Potatoes or any porridge are suitable as a side dish for beef.

Meat with pickles is a real, tasty and satisfying homemade lunch that can perfectly feed the whole family. And if you haven’t tried this yet, then write down the recipe. Recipe content: If you want to cook pork in a new way, then use this recipe. This recipe uses pork, although you can substitute it with veal, beef, lamb or chicken if you wish. This dish is quite simple to prepare, and the meat turns out very soft and tasty. The sauce, with its delicate thickness, envelops every piece of meat, and tiny cucumbers, falling on the teeth, pleasantly burst in the mouth. All this makes the dish unexpected and spicy. You can cook the dish in any vessel, but cast iron is considered the best for frying and stewing. Although you can use any pots and pans you have on hand, and even modern equipment like a slow cooker.

In addition, to enrich the taste of the food, you can add tomato paste or grated tomatoes to the sauce. It is advisable to use the cucumbers themselves a little sour, rather than pickled. You need to be careful with salt here; keep in mind that the cucumbers are already salted. Also, if you add potatoes to this dish, the dish will acquire Caucasian roots. So, for example, the national Tatar dish - azu, is prepared from stewed meat with potatoes and pickles in a spicy tomato sauce.

Calorie content per 100 g - 155 kcal.
Number of servings - 6
Cooking time - 3 hours

Ingredients:

Pork – 1.5 kg
Pickled cucumbers - 5 pcs.
Onions - 2 pcs.
Bay leaf - 3 pcs.
Allspice peas - 4 pcs.
Salt - approximately 1 tsp. or to taste
Ground black pepper - a pinch or to taste
Vegetable oil - for frying

Cooking meat with pickles

1. Cut the pickled cucumbers into 3 mm rings and soak in water for 15 minutes to remove a little salt. Then transfer to a sieve and rinse with clean water.

2. Place the cucumbers in a saucepan with a thick bottom, add the peeled onion, bay leaf, peppercorns and fill everything with water so that it just covers the cucumbers.

3. Boil the ingredients over high heat, then turn the temperature to medium and boil the cucumbers for about 1 hour.

4. Meanwhile, while the cucumbers are cooking, prepare the meat. Clear it of film and veins, wash, dry and cut into medium-sized pieces. Do not chop too finely so that the meat does not become dry during frying.

5. Heat a frying pan with oil, place the meat in it and fry over a high flame until it is covered with a crust. This will seal it and retain all the juice.

6. Then transfer the meat to a pan with cucumbers, replace the onion with a fresh one, add herbs and spices.

7. Fill the food with water, 1 finger above the level and simmer over low heat after boiling for about 1 hour. 10 minutes before cooking, season the dish with salt and pepper to taste.

8. Serve the finished dish fresh. Mashed potatoes or boiled rice are suitable as a side dish. Meat and gravy go perfectly with these products.

tutknow.ru

Stewed meat with pickles: cooking features, recipes and reviews

Stewed meat with pickles is a famous Tatar dish. Since ancient times, the peoples of this country have been preparing juicy and aromatic meat in combination with pickled vegetables, mushrooms and a mixture of herbs and spices. Currently, this recipe is widely popular due to its ease of preparation, simple ingredients and piquant taste.

The correct name for stew with pickles is azu. Today we will tell you how to prepare such a meat side dish, how to choose and prepare the ingredients correctly, and also how to decorate the finished dish. In addition, you will learn about all the cooking traditions, accompanying dishes and sauces.

Stewed potatoes with pickles and meat

Recipe ingredients:

lean pork – 350 grams;
potatoes – 4-6 pcs.;
pickled cucumbers – 4-5 pcs.;
carrot – 1 pc.;
onions – 1 pc.;
broth – 250-350 ml;
salt;
ground black pepper;
vegetable oil for frying.

In this recipe we will use baking pots.

Step-by-step preparation

What needs to be done first:

Grate the cucumbers on a fine grater.
We wash the meat under running water, dry it with paper towels and cut it into portions.
We peel the onion from the top layer and divide it into thin rings.
Heat the vegetable oil in a frying pan, fry the onion rings and grated carrots until golden brown.
Then remove the vegetables and add cucumbers to the pan.
Simmer for about 5 minutes and remove the dishes from the heat.
Peel the potatoes, wash and cut into small cubes about 1 cm thick.
Place the potatoes in baking pots.
Now fry the meat until golden brown and crispy.
Pour vegetables, pork and cucumbers into pots.
Add spices and salt.
Pour broth over all the ingredients, cover with lids and place the pots in the oven.
After about 15 minutes, add a little more broth and simmer for about half an hour.

Stewed potatoes with meat and pickles is a very satisfying, nutritious and incredibly tasty dish. It would seem like an ordinary meat side dish, but after trying the basics at least once, you will undoubtedly want to cook it in the future.

Required Products:

beef tenderloin – 500 grams;
onions – 2 pcs.;
champignons – 200 grams;
refined oil for frying;
pickled cucumbers – 3-5 pcs.;
cream 20% – 200 grams;
salt;
paprika;
mustard – 1 tsp;
cognac – 50 ml;
dried herbs.

Mashed potatoes, boiled rice and spaghetti with garlic sauce are perfect for this dish.

Cooking method

What needs to be done:

Chop the onions into half rings.
We wash the champignons from dirt and cut them into thin slices.
Cut the pickled cucumbers into strips.
Rinse the beef with warm water, remove film and fat, and then dry it on a towel.
Cut the meat into lengthwise slices.
Place the saucepan over medium heat, pour in a little refined vegetable oil and fry the mushrooms until half cooked.
Add onion and simmer for about five minutes.
Fry the meat in a separate frying pan until the liquid has completely evaporated.
Then pour in the alcohol and set the beef tenderloin on fire. This will make the meat more juicy and flavorful.
Place chopped cucumbers and pieces of meat into a saucepan and pour in cream.
Simmer under closed lid until done.
Lastly, add spices and salt.

Before serving, decorate the dish with a sprig of parsley and flax, sesame and sunflower seeds.

Ingredients:

pork neck – 950 grams;
pickled cucumbers – 5-7 pcs.;
purple onion – 2 pcs.;
medium carrots – 2 pcs.;
bay leaf – 3 pcs.;
salt;
pepper;
seasonings at your discretion;
sunflower oil.

This authentic, hearty and incredibly tasty dish can feed the whole family. In addition, pork meat contains vitamins and a number of useful elements that are necessary for the smooth functioning of our body. Thanks to these components, the functioning of the gastrointestinal tract improves, liver function returns to normal and the risk of cardiovascular diseases is reduced.

How to cook beef with vegetables?

Required Products:

beef tenderloin – 450 grams;
pickled cucumbers – 3-4 pcs.;
carrot – 1 pc.;
onion – 1 pc.;
olive oil – 50 ml;
salt;
pepper;
oregano.

Try stewing beef with vegetables in pots. We are sure that your loved ones will appreciate this dish.

Azu in Tatar: recipe

Ingredients for this dish:

veal – 300 grams;
carrots – 2 pcs.;
tomatoes – 3 pcs.;
onion – 1 pc.;
potatoes – 4-6 pcs.;
tomato paste – 75 grams;
pickled cucumbers – 4 pcs.;
salt;
allspice;
sunflower oil.

By the way, you can use any other meat instead of veal.

Recipe for tasty and juicy beef with vegetables

Ingredients:

beef – 400 grams;
pickled cucumbers – 3-4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 500 grams;
garlic – 2-3 cloves;
fresh parsley and dill;
butter – 50 grams;
salt;
pepper;
tomato – 1 pc.

This stew with pickles is very tender and has a pronounced aroma.

Indecently tasty pork with pickles

Date: 02/29/2020

Hello my dear readers! With all the abundance of recipes stored in my head, sometimes this very head cannot figure out what to cook for lunch? It’s not that the imagination has been exhausted, but that there is simply a certain set of products (or a product) that needs to be “disposed of”. Today I was faced with the question of where to put two pickled cucumbers so that the jar in which they float does not take up space in the refrigerator. Pork with pickles seemed like a good option.

Of course, pickles, and even in quantities of only two pieces, do not necessarily have to be located in such luxurious apartments as a three-liter jar. But true lovers of homemade food (like me) feel sorry for the cucumbers they pickle themselves and do not “compact” them by moving them into smaller containers. By the way, pickling cucumbers in three-liter jars is a cool method if you don’t have your own cellar. So, like a real woman, I masterfully solved the problem - to rid the refrigerator of a three-liter jar, I only needed a kilogram of good pork, half a liter of sour cream and an hour of time!

Recipe for pork with pickles with step-by-step photos

Ingredients

1 kg pork.
3 medium sized onions.
500 ml sour cream.
2 medium sized pickled cucumbers.
1 tablespoon of flour (without a slide).
Ground black pepper.
Hot red pepper.
Ground fenugreek (optional).

Some of the sour cream can be replaced with good cream. This will improve the taste and make it more delicate.

How to cook

My comments

To prepare the dish, it is best to use boneless, lean brisket, belly, and shoulder.
In all cases, water can be replaced with low-fat broth.
If desired, add dill.
When adding spices, taste each time, achieving a harmonious taste.
Pickled cucumbers can be replaced with pickled cucumbers, as when preparing mixed meat solyanka. The replacement is not entirely equivalent, but pickled cucumbers also turn out very tasty.
This dish is often mistakenly called goulash, although there is nothing in common between goulash and this dish (except that both are made from meat). According to the Hungarian classification of second courses, it is rather tokan (based on ingredients). Although for the latter, the meat is cut like beefstoganoff, and not into cubes.
Meat with pickles can be cooked in pots. In pots greased from the inside with sour cream, put onion in half rings (preferably fried), chopped meat, cucumbers on top, then potatoes cut into cubes or slices. Pour in sour cream or cream, put in the oven, put in the oven preheated to 180°C for 1 hour.
If you have questions about purchasing stone-coated cookware, please contact me in the comments or through the feedback form. I will have the best prices for you!

I am glad that I gave the recipe to you, my dear readers. Now I wait, as always, for your comments. Please share this article on social networks - perhaps your friends will also find it useful. Subscribe to the blog newsletter - all the most interesting things are yet to come. Bye everyone and see you tomorrow!

Always yours Irina.

I’ve been thinking for a long time about what music to prepare for you today on the eve of spring. And suddenly this song. The heart trembled from the long-familiar beautiful voice. My son learned Czech from his songs. I wish the “Czech Nightingale” health and long life.

Karel Gott - I open doors

ribchansky.com

Step-by-step recipe with photos

Pizza never ceases to amaze us with its variety of toppings - from simple to the most complex. I offer a fairly tasty, economical option for preparing school-student pizza with pickles and sausage. Pickled cucumbers are the ideal ingredient for our dish. Moreover, they are always at hand. A trio of sausage, cheese and pickles creates an incomparable taste.

Products must be taken from the list. Pizza dough is made from yeast or kefir. Any sausage you want will do. Cheese – Russian or sour cream. Small-sized barrel cucumbers. Sauce made from mayonnaise and tomato ketchup.

The pizza dough is rolled out into a thin circle. The edging of the circle is “framed” with a dough rope. The dough is laid out on a non-stick baking sheet. The bottom of a springform pan will do.

The pizza base is coated with sauce. You can grease the dough with just tomato ketchup, or you can mix it with mayonnaise, like I did.

The sausage is freed from the film and cut into thin half rings.

The sausage is laid out on the outer circle of the dough.

Pickled cucumbers are cut into thin rings.

The rings fill the central part of the pizza. There is no need to decorate the pizza this way. Use your own taste.

That's how simple it is. Sausage with cucumbers is sprinkled with grated cheese.

The workpiece is sent to a well-heated oven for 10 minutes.

While the main student pizza with cucumbers is being prepared, I will prepare a mini version for schoolchildren.

I will form small circles of dough. I chop the sausage and cucumbers into strips and distribute them on the pieces greased with sauce.

Sprinkle with finely grated cheese. The school mini-pizza goes into the oven after the student one.

Ready-made pizza with pickles and sausage is served as an appetizer. Delicate and thin yeast base with a salty taste – mmm, yummy. The “youth team” will never give up a piece.

Stewed beef with pickled cucumbers. Step-by-step recipe with photos

For as long as I can remember, my mother quite often prepared a delicious dish of meat with pickled cucumbers. It must be said that she always pickles the cucumbers herself, according to her signature recipe. And she makes them very tasty, aromatic and crispy.

It happens that she opens a three-liter jar of cucumbers, everyone eats the delicious cucumbers in a hurry, and a little remains in the jar. And they are in the refrigerator. And then my mother prepares pickle soup from them, and sometimes there is such a delicious stew with cucumbers.

Now I pickle the same cucumbers myself. But I pickle an assortment, which includes cucumbers, tomatoes, cabbage and carrots. Sometimes I’ll add small onions, or zucchini and squash. It’s eaten better and faster this way, a little of this, a little of that, and you see the jar is already empty. But no, no, and again the cucumbers in the refrigerator stagnated.

And sometimes you sit and think: “What should I cook for dinner?” And you remember that you can cook delicious meat with cucumbers. You take out a jar and open it specially for this occasion.

This happened this time too. I wanted some variety in the menu. The meat was purchased from me. All that’s left to do is take it and cook it.

Moreover, it is quite simple to prepare it. And despite the fact that this meat is also quite fast. To understand what will happen, I’ll roughly give you a hint. The dish is similar to Tatar azu and goulash. Potatoes are also used for the basics; today we will have pasta as a side dish. And in goulash, more liquid is used as a gravy, ours will be thicker.

The taste of meat prepared in this way is influenced by the taste of cucumbers. Therefore, you need to choose delicious cucumbers. My cucumbers have a slightly sour-salty-sweet taste. But everything is in moderation, no taste interrupts each other - everything is balanced. Therefore, the meat turns out with the same balanced taste.

You know, you can talk a lot, but it’s better to cook it once and try it. Then there will be no need to tell you anymore. After some time, your family will ask you to cook the same meat again.

By the way, the meat can be any kind; beef, pork, and lamb will do. I used the same recipe for chicken fillet. In all variants, it turns out simply za-cha-tel-but. So let's cook!

How to cook meat with pickled cucumbers

It is with great pleasure that I offer you an incredibly simple recipe for wonderful pork with pickles, which we cook easily and simply in a frying pan. And if you love Tatar azu or solyanka, then you are guaranteed to like this dish. This delicious pork is made quite quickly and is perfect for lunch or dinner, and you can serve it not only with potatoes, but also with any cereals or pasta.

Whether you use pickled or pickled cucumbers is your choice; I like to use gherkins most of all and not chop them so that they can be clearly felt in the taste of the food. And if you come across this combination of products for the first time, I strongly advise you to cook the spicy meat with cucumbers and make sure that it is really tasty.

750 g not very fatty pork
300 grams of salted or pickled cucumbers
1 large carrot
2 onions
2 tbsp tomato sauce
salt, pepper, seasonings to taste
40 ml vegetable oil

Cut the pork into medium pieces, add salt and pepper, add vegetable oil, mix and let rest a little. Then, in a deep frying pan, fry for 10 minutes over high heat with continuous stirring until golden brown. Next, reduce the gas, add 100 - 150 ml of water and simmer for about half an hour or a little more under the lid.

We chop the carrots finely (you can use a Korean grater), cut the onion into half rings, cucumbers or gherkins - as desired. When the pork becomes soft and all the liquid has evaporated, add the chopped vegetables and fry together until they are golden brown and ready, at the very end add the tomato sauce and seasonings. Stir, turn the heat back to low and simmer the dish again under the lid for a few more minutes. Bon appetit.

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Pork	500 g.	489
Salted cucumbers	2-3 pcs.
Bulb	1-2 pcs.	43
Garlic	1-2 cloves	106
Tomato paste	1 tbsp. l.
Flour	1 tbsp. l.	327
Adjika or hot sauce	1-2 tsp.
Salt	1 pinch
Pepper mixture	1 pinch
Vegetable oil	2-3 tbsp. l.	899

So, let's get to work:

First, wash, dry the meat and cut the meat product into pieces.

Peel and chop the onion.

Cucumbers should be cut into small pieces.

And below we will tell you how to prepare Tatar-style pork from pork. This dish is rich, satisfying and delicious!

So, in order to prepare the basics according to this recipe you will need:

Ingredients: pork – 750 grams; tomatoes - 4 pieces; pickled cucumbers – 3 pieces; tomato – 1.5 tablespoons; bay leaf – 2 pieces; vegetable oil – 3 tablespoons; salt, ground black pepper - to your taste.

Well, let's get to work:

First you need to wash the meat thoroughly, dry it and cut it into small pieces.

Then put the frying pan on the fire, heat the vegetable oil and fry the meat pieces a little. Place the fried meat product in a saucepan.

Next, peel the onion and cut into rings. In the same pan in which you fried the meat, fry the onion. Place the fried vegetable in a saucepan with meat.

Then scald the tomatoes and remove the skin. Cut the pulp into small cubes. Place the tomato cubes in a saucepan with the rest of the ingredients, salt and pepper the dish, cover the container with a lid and simmer over low heat for 40 minutes.

6 Cucumbers should be in the form of small cubes. Add tomato paste to the cucumber cubes, mix and add the resulting mass to the meat. Add a bay leaf to this and cook the dish with the lid closed for another 20 minutes. That's all, invite everyone to the table, let them taste the incredibly tasty and appetizing basics!

Enjoy your meal!

Meat (beef, veal or pork) – 700 g
Pickled cucumbers – 3-4 pcs. medium size
Onions – 1 pc.
Sour cream – 200 g (any fat content)
Flour – 1 tbsp. spoon
Salt - to taste
Pepper - to taste
Dried herbs (dill and parsley) - to taste

Peel the onion and cut into small cubes. Heat a little vegetable oil in a frying pan and add the onion. Fry the onion until soft and lightly browned over low heat while stirring.

Then reduce the heat, pour ¾ cup of water into the meat, and cover the pan with a lid. Simmer the meat over low heat for 1 hour.

While the meat is stewing, prepare the sour cream sauce. To do this, first combine some hot boiled water with flour and mix so that there are no lumps. Add sour cream and stir again.

Grate the pickled cucumbers on a coarse grater and add to the meat 15 minutes before cooking.

Pour in sour cream sauce. Thoroughly mix the meat with the sauce and cucumbers.

Cover the pan with a lid and simmer the meat for another 15 minutes. At the end of cooking, salt and pepper the meat and add dried herbs. Mix thoroughly and turn off.

The meat with pickles is ready, serve it hot with any side dish of your choice.

It happens that she opens a three-liter jar of them, everyone eats the delicious cucumbers in a hurry, and a little remains in the jar. And they are in the refrigerator. And then my mother prepares pickle soup from them, and sometimes there is such a delicious stew with cucumbers.

And sometimes you sit and think: “What should I cook for dinner?” And you remember that you can cook delicious meat with cucumbers. You take out a jar and open it specially for this occasion.

This happened this time too. I wanted some variety in the menu. The meat was purchased from me. All that’s left to do is take it and cook it.

You know, you can talk a lot, but it’s better to cook it once and try it. Then there will be no need to tell you anymore. After some time, your family will ask you to cook the same meat again.

By the way, the meat can be any kind; beef, pork, and lamb will do. I used the same recipe for chicken fillet. In all variants, it turns out simply za-cha-tel-but. So let's cook!

meat - 600 gr.
onion - 2 pcs.
carrots - 1 pc.
garlic - 2 cloves
tomato - 1-2 pcs or tomato paste -4 tbsp. spoons
spices - coriander, paprika, cumin, thyme, rosemary, turmeric, dried ginger
salt, ground black pepper
red capsicum
vegetable oil -2-3 tbsp. spoons
Bay leaf
fresh herbs - for sprinkling

1. Wash the meat and dry with a paper towel. Cut across the grain, first into layers, and then into cubes.

2. Cut the onion into thin half rings. To avoid stinging your eyes, you can periodically dip the knife in cold water.

3. Grate fresh tomatoes, discard the remaining and ungrated skin. Or first scald the tomatoes with boiling water, remove the skin, and then grate. In winter, you can use homemade or store-bought tomato paste. You need to take half as much store-bought paste, since it is more concentrated than homemade one.

4. Heat the frying pan, pour oil. Wait until the oil warms up well, and only then fry the meat. It is important that the meat gets a golden brown crust as quickly as possible. In this case, all the juice will remain inside and the meat will be juicy. To do this you need high heat, dried and unsalted meat.

Stewed beef with pickled cucumbers

meat - 600 gr.
onion - 2 pcs.
carrots - 1 pc.
garlic - 2 cloves
tomato - 1-2 pcs or tomato paste -4 tbsp. spoons
spices - coriander, paprika, cumin, thyme, rosemary, turmeric, dried ginger
salt, ground black pepper
red capsicum
vegetable oil -2-3 tbsp. spoons
Bay leaf
fresh herbs - for sprinkling

1. Wash the meat and dry with a paper towel. Cut across the grain, first into layers, and then into cubes.

2. Cut the onion into thin half rings. To avoid stinging your eyes, you can periodically dip the knife in cold water.

5. When the meat is fried, add the chopped onion to the frying pan. Reduce the heat to medium and fry until golden brown. I only have 3-4 tbsp in my recipe. spoons of vegetable oil. And that’s why I fry the onions in an almost dry frying pan. If you do not deny yourself a fattier dish, then initially the amount of oil can be increased slightly.

6. After the onions are fried, add half a glass of hot water. Allow the onion to cook a little, and then, when the water has evaporated (this will happen very quickly), lightly fry it again.

7. Now pour hot water again, so that it only slightly covers the meat. And simmer over medium heat under the lid for 20-30 minutes, until there is practically no water left in the pan.

8. While the meat is cooking, cut the cucumbers into cubes.

9. Grate the carrots using a Korean carrot grater. Chop the garlic.

10. When almost all the water in the meat has evaporated, add tomato paste or chopped tomatoes to it. Add all the spices and a piece of red hot pepper. Red peppers vary in spiciness. So add pepper according to your taste. Fry for 3 minutes.

11. Add chopped cucumbers, fry for 5 minutes.

12. Add carrots. Lightly fry for 2-3 minutes. Add hot water. If you want more gravy, you can add more water. Or add less water.

13. Let it boil, after 5 minutes taste the salt, add salt if necessary. Remove the red pepper and discard it. Add bay leaf, garlic and lightly pepper.

14. Cover with a lid and let the meat simmer under the lid for 10-15 minutes. Then turn off the gas and leave it for another 15 minutes without opening the lid. If there is a hole in the lid, it is better to cover it with a towel.

15. Absolutely any side dish goes with this dish. This meat goes very well with rice, mashed potatoes or boiled pasta. Here, whoever wants to cook what. Sprinkle the finished dish with chopped herbs.

It should also be noted that to add even more taste and aroma, you can add bell pepper to this dish. I didn’t have it today, so I added more paprika and spices. And if you wish, you can add part of the brine and water instead of just water. Then the dish will turn out to be a little more sour in taste and somewhat piquant.

And the most important thing that you need to add to every dish is a piece of your soul. Then each dish will certainly turn out not only tasty, but also healthy, filled with your love!

sekreti-domovodstva.ru

Beef azu with pickles is one of the main dishes in Tatarstan, and it must be prepared in accordance with all rules and customs. And this applies not only to the correct selection and preparation of ingredients. So the basics need to be cooked only in a great mood and without any resentment in the soul, otherwise all the anger will pass on to the one who eats this dish.

Azu is an ancient Tatar dish, for the preparation of which they used horse meat, lamb and beef, but not pork, since the Tatars are adherents of Islam. Today there are different options for its preparation and every housewife is ready to show off her signature recipe.

Ingredients:

half a kilo of beef;
onion;
two tomatoes;
420 g pickled cucumbers;
spoon of tomato puree;
garlic clove;
parsley.

Cooking method:

Cut the beef into long strips and fry in portions in refined oil. If you put all the meat in at once, it will give juice and begin to stew, but we need crispy beef with a golden crust.
In the same oil where we fried the meat, sauté the onion cubes until soft.
Remove the skin from the tomatoes and grind the pulp on a grater. Stir tomato puree in water (half a glass).
Take a saucepan, put meat, onions, grated tomatoes there and pour in the juice obtained from the paste. Simmer the ingredients for 40 minutes, if you have old beef, then at least an hour.
As soon as the meat becomes soft, add canned cucumbers cut into strips, salt and pepper, and add a bay leaf.
After five minutes, add the chopped garlic clove and parsley, mix, turn off the stove and let the basics brew for 15 minutes.

Compound:

Meat (beef, veal or pork) – 700 g
Pickled cucumbers – 3-4 pcs. medium size
Onions – 1 pc.
Sour cream – 200 g (any fat content)
Flour – 1 tbsp. spoon
Salt - to taste
Pepper - to taste
Dried herbs (dill and parsley) - to taste

Preparation:

Peel the onion and cut into small cubes. Heat a little vegetable oil in a frying pan and add the onion. Fry the onion until soft and lightly browned over low heat while stirring.

Then reduce the heat, pour ¾ cup of water into the meat, and cover the pan with a lid. Simmer the meat over low heat for 1 hour.

While the meat is stewing, prepare the sour cream sauce. To do this, first combine some hot boiled water with flour and mix so that there are no lumps. Add sour cream and stir again.

Grate the pickled cucumbers on a coarse grater and add to the meat 15 minutes before cooking.

Pour in sour cream sauce. Thoroughly mix the meat with the sauce and cucumbers.

Cover the pan with a lid and simmer the meat for another 15 minutes. At the end of cooking, salt and pepper the meat and add dried herbs. Mix thoroughly and turn off.

The meat with pickles is ready, serve it hot with any side dish of your choice.

Bon appetit!

Calorie content per 100 g - 155 kcal.
Number of servings - 6
Cooking time - 3 hours

Ingredients:

Pork – 1.5 kg
Pickled cucumbers - 5 pcs.
Onions - 2 pcs.
Bay leaf - 3 pcs.
Allspice peas - 4 pcs.
Salt - approximately 1 tsp. or to taste
Ground black pepper - a pinch or to taste
Vegetable oil - for frying

Cooking in a slow cooker

You can prepare the basics in a slow cooker, which will make the dish even more appetizing, because the ingredients will not be stewed in it, but simmered, which will make the meat more tender and soft. If you don’t know how to cook basics in a slow cooker, then write down the recipe.

Ingredients:

650 g beef pulp;
two onions;
two sour cucumbers;
two garlic cloves;
three spoons of tomato sauce (paste);
herbs, seasonings.

Cooking method:

Pour oil into the bowl of the device, heat it in the “Fry” mode and fry the pieces of beef until golden brown.
Then we add onion quarters to it, and as soon as the vegetable becomes soft, pour in tomato sauce (paste), add salt and pepper to taste, add grated sour cucumbers and cook according to the “Stew” program for 30 minutes. If after the signal the meat is still a bit tough, then extend the cooking time.
Ten minutes in, add the garlic that has been passed through a press, and serve the finished basics with fresh herbs.

With potatoes

For the basics, you can take not only any type of meat, but also add other ingredients, for example, potatoes. Azu with potatoes and pickles is not only tasty, but also filling.

Ingredients:

kilo of beef;
750 g potatoes;
350 g cucumbers from a jar;
half a glass of tomato puree;
two onions;
two tomatoes;
three garlic cloves;
seasonings, salt.

Cooking method:

Take a cauldron, pour oil into it and fry thin strips of beef.
Separately, fry the tomato puree in oil and then transfer it to the meat, season with seasonings, add water (broth), simmer until the beef is half cooked.
Sauté chopped onion until transparent. We cut the potatoes into small cubes and also fry them until golden brown. Potatoes can be boiled, this will reduce the fat content of the finished product.
In a dry frying pan, lightly fry a spoonful of flour, then pour in a little broth in which the meat is stewed, stir, heat and, together with the onion, bay leaf, peppercorns and chopped pickles, put into a cauldron, simmer for ten minutes.
Then add the potatoes, after 15 minutes add grated peeled tomatoes and chopped spicy vegetables.
Simmer the basics for another five minutes, sprinkle with fresh herbs and turn off the stove.

Azu in Tatar

Azu in Tatar is a national recipe of oriental cuisine, which was prepared from horse meat and vegetables. Today you can cook the basics from beef, pork, poultry and even rabbit.

Ingredients:

320 g beef tenderloin;
two carrots and one onion;
two tomatoes;
three potato tubers;
two spoons of tomato sauce (paste);
two sour cucumbers.

Cooking method:

We cut the meat into cubes. Cut the tomatoes and onions into cubes, and pickles into strips. Let us immediately note that salted or pickled cucumbers are suitable for the Tatar basics, but not lightly salted ones.
Cut the potatoes into cubes, grate the carrots.
We begin to fry the ingredients. First, put the meat in a frying pan with oil and fry until golden brown. Then pour in the onions and carrots, and after two minutes transfer the contents of the frying pan into a saucepan.
We add tomatoes and cucumbers, pasta, spices, add salt carefully, do not forget that the vegetable is salty. Pour water so that it half covers all the ingredients of the dish and simmer over low heat.
At this time, fry the potatoes until golden, and as soon as the meat is almost ready, transfer it to a saucepan. Cook for about ten minutes, the main thing is not to overcook the potatoes, otherwise you will end up with porridge with meat. Sprinkle the finished base with chopped herbs.

Beef azu in Tatar: a recipe for the lazy

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

Ingredients:

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.

Preparation:

Cut the beef and vegetables into small pieces.
In a thick-walled bowl, heat the oil well, but do not heat it.
First add the beef. As soon as it is covered with a golden brown crust, add the onion, after 5 minutes - cucumbers with tomato paste, adjika and finely chopped garlic.
Simmer the ingredients for 5 minutes and pour in flour diluted in half a glass of water or broth. Salt and season with a mixture of peppers. Mix everything.
Simmer over low heat until the meat is soft.

How to make with rice

Azu can be prepared not only with potatoes, but also with rice. It turns out to be a filling and tasty dinner. It is better to boil rice cereals in advance, so you will save time on preparing the main dish.

Ingredients:

320 g beef tenderloin;
320 g rice grains;
carrots and onions;
two pickled cucumbers;
three garlic cloves;
two spoons of tomato puree.

Cooking method:

We wash the rice grains, add water in a ratio of 1:2 and cook until partially cooked, about 15 minutes.
If you have a cauldron, then the basics can be cooked in it, overcooked and immediately simmered. If not, overcook the ingredients in a frying pan and then simmer in a regular saucepan, but it tastes better in a cauldron.
So, we start frying with pieces of beef, then add chopped onions and grated carrots to the fried meat, simmer the beef with vegetables for 15 minutes.
Then add half-cooked rice along with tomato paste, chopped garlic, cucumbers and spices. Pour in about a glass of water and simmer the basics for half an hour.

Oven baking recipe

Azu can be stewed on the stove, in a slow cooker and in the oven. For the last method, we will take clay pots, which make the dish even richer and more aromatic, and also organize a beautiful presentation.

Ingredients for two pots:

380 g beef pulp;
two canned cucumbers;
six potato tubers;
two cloves of garlic;
bulb;
two large tomatoes;
350 ml broth (water);
spices, herbs.

Cooking method:

Fry the meat pieces in oil until golden brown, then add the chopped cucumbers and onions and cook on the fire for a couple of minutes.
Place the contents of the frying pan into pots. Cover the meat and vegetables with small potato wedges, sprinkle with spices, chopped garlic and lay out chopped tomatoes.
Pour in the broth, cover the pots and place in the oven for 45 minutes (temperature 180°C).
Serve the finished basics directly in pots, sprinkled with herbs.

With added mushrooms

Another interesting recipe for azu involves the use of mushrooms. For the recipe, you can take any mushrooms, like wild mushrooms, oyster mushrooms or champignons. Azu can be stewed with or without potatoes. You can also use a mixture of Georgian spices, which will give the finished dish a special piquancy.

Ingredients:

half a kilo of beef;
320 g mushrooms;
320 g pickled cucumbers;
two onions and carrots;
two cloves of spicy vegetable;
two spoons of tomato puree;
seasonings

Cooking method:

Fry the pieces of beef in oil, then add chopped onions and carrots to it.
Separately, fry the chopped mushrooms until the liquid has completely evaporated, then add the cucumbers and pasta and simmer for a couple of minutes.
Place two roasts in a saucepan, add seasonings, pour a little water and simmer until the meat pieces are soft.

We hope that now you have been able to get a little closer to oriental cuisine and, with the help of our recipes, appreciate its taste.

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.

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

Cut the beef across the grain into long pieces 1 centimeter thick. Beef tenderloin or pulp, without tendons and films, is ideal.
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.
Place all the fried meat in a cauldron or pan, where the basics will be stewed.
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.
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.
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.
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.
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.
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.
At the very end, add finely chopped garlic and parsley, stir and remove the pan from the heat.
Let the basics brew for 10 minutes under the lid.

Serve the dish hot, sprinkled with fresh herbs.

Beef cooked with pickled or pickled cucumbers cannot be accused of being ordinary. Despite such an unusual combination, the meat with pickles turns out extremely tasty and juicy, and also moderately seasoned.

Ingredients:

vegetable oil - 1 tbsp. spoon;
beef - 1.5 kg;
salt, pepper - to taste;
soy sauce - ¼ tbsp.;
sugar - ¼ tbsp.;
dry white wine - ¼ tbsp.;
beef broth - 750 ml;
garlic - 6 cloves;
onions - 2 pcs.;
hot pepper - to taste;
Chinese cabbage - 1 head;
pickled cucumbers - 3 pcs.;
green onions.

Preparation

Heat the oil in a frying pan and fry the meat in it until golden brown. Remove the meat from the pan, wipe it and pour in soy sauce, sugar, wine and broth. Bring everything to a boil. Place the meat in the slow cooker and pour in the broth mixture. If you don't have a slow cooker, use the slow cooker in the "Stew" mode, or simply set the broiler to the lowest possible heat. After 2 hours, add garlic and hot pepper, as well as onion to the meat and leave for another 1 hour.

In the meantime, you can work on the side dishes, such as bean sprouts or glass noodles.

After time, the liquid in which the meat was cooked can be thickened by adding a teaspoon of starch, or left untouched and served with the meat as broth. Now put chopped pickles and shredded Beijing kaput into the multicooker bowl. Cook everything together for another 5 minutes and serve, garnished with green onions.

Beef stewed with cucumbers in dark beer

Ingredients:

Preparation

Cut the beef into thick cubes and marinate with stout, bay leaf and chopped garlic. After 3-4 hours, remove the beef, dry it, and set aside the marinade.

Heat butter and olive oil (half of the total amount) in a roasting pan and fry the meat until golden brown. Place the browned meat on a plate, put the remaining oil in the frying pan and fry the bacon and onions for 10-15 minutes. Add flour, chopped cucumbers and wine, return the meat and bring everything to a boil. Simmer the meat over low heat for 2 ½ - 3 hours, serve sprinkled with herbs.

Ingredients

1 kg pork.
3 medium sized onions.
500 ml sour cream.
2 medium sized pickled cucumbers.
1 tablespoon of flour (without a slide).
Ground black pepper.
Hot red pepper.
Ground fenugreek (optional).

Some of the sour cream can be replaced with good cream. This will improve the taste and make it more delicate.

How to cook

My comments

To prepare the dish, it is best to use boneless, lean brisket, belly, and shoulder.
In all cases, water can be replaced with low-fat broth.
If desired, add dill.
When adding spices, taste each time, achieving a harmonious taste.
Pickled cucumbers can be replaced with pickled ones, as when preparing meat solyanka. The replacement is not entirely equivalent, but pickled cucumbers also turn out very tasty.
This dish is often mistakenly called goulash, although there is nothing in common between goulash and this dish (except that both are made from meat). According to the Hungarian classification of second courses, it is rather tokan (based on ingredients). Although for the latter, the meat is cut like beefstoganoff, and not into cubes.
Meat with pickles can be cooked in pots. In pots greased from the inside with sour cream, put onion in half rings (preferably fried), chopped meat, cucumbers on top, then potatoes cut into cubes or slices. Pour in sour cream or cream, put in the oven, put in the oven preheated to 180°C for 1 hour.

The use of any materials posted on the site is permitted by providing a direct link (for online publications - hyperlinks) to the direct address of the material on the Site. A link (hyperlink) is required regardless of the full or partial use of materials from the site https://https://site

Beef with cucumbers recipe

There is nothing superfluous in this dish; it is quite simple to prepare. Here is the list of ingredients:

0.5 kg beef;
3 small pickles;
1 onion;
2 large tomatoes;
1 clove of garlic;
80 ml sunflower oil;

Freeze the beef a little to make it easier to cut into nice cubes, but don't freeze the meat to a stone. Cut it into pieces approximately 1.5-2.5 cm thick.

In a cauldron with hot sunflower oil, fry the meat over high heat for about 20 minutes. As soon as the liquid has evaporated, add finely chopped onion and chopped garlic to the cauldron. Cook the dish for 3 minutes.

Pour approximately 0.5 tbsp into the cauldron. water. After 20 minutes, add peeled and chopped tomatoes and chopped cucumbers. Salt the dish and simmer it under the lid for about 20 minutes.