Calorie azu in Tatar from beef. Azu recipe in Tatar

The most common dish of Asian (Tatar) cuisine is azu. This tasty, satisfying and fragrant dish gained popularity due to the fact that it was included in the menu of any self-respecting Soviet-era canteen. It is prepared from fatty meat, in the original horse meat or lamb, and vegetables.

The name "azu" comes from the Tatar "azdyk" and is translated as "food". In Persian, this word means "pieces of meat." Azu is considered an old recipe, but even its classic recipe, which includes potatoes and tomatoes, is significantly different from what was prepared in antiquity, because these vegetables came to Asia not so long ago.

Azu in Tatar style with pickles - a classic photo recipe with a step by step description

Each of the peoples who accepted this delicious dish to the list of his favorite foods, enriched his version of the basics with new interesting notes. Here is one version of the classic Tatar lamb azu.

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

• Fat tail fat:
• Lamb (pulp):
• Onion:
• Tkemali sauce:
• Salted cucumbers:
• Fresh Tomatoes:
• Tomato juice:
• Bay leaf:
• Fennel:
• cilantro:
• Spicy pepper:
• "Hmeli-suneli":
• Dry mix of spices "Adjika":

Cooking instructions

Azu recipe in Tatar style with potatoes

In the classic version of the basics for frying beef and vegetables, you need a fairly large amount vegetable oil. It also provides for the simultaneous laying of all vegetables, and potatoes are not fried at all.

Therefore, we will manage with only three tablespoons of oil. Additionally, you can remove the fat from the stew, thereby making a tasty and fragrant dish even easier.

• 1 can of quality beef stew;
• 0.5-0.7 kg of potatoes;
• 1 carrot and onion;
• 1 pickled cucumber;
• 2 medium, ripe tomatoes (can be replaced with 100 g of tomato paste);
• 2-3 tbsp vegetable oil;
• 1 bay leaf;
• 3 garlic cloves;
• 1 hot pepper;
• salt.

Cooking steps azu with beef stew and potatoes:

1. Wash and peel potatoes, onions, garlic and carrots.
2. We cut the potatoes into medium-sized slices, finely chop the carrots, onions, peppers and pickles.
3. In a separate bowl, mix the stew and chopped garlic, add bay leaf to them.
4. In a thick-walled stewpan or cauldron, we lay all the vegetables, except for potatoes. We stew them for a quarter of an hour, and when the moisture boils away, lightly fry until brown on the onions and carrots.
5. Now you can add 250 ml cold water and grated tomatoes or tomato paste. After 5 minutes, you can lay the potatoes.
6. When the potatoes are ready, add the garlic stew mixture. Stir and taste for salt, adding more if needed.
7. When the azu is ready, let it brew a little, gain taste and aroma

Another version of the basics in Tatar with potatoes is below in the video recipe.

How to cook aza in Tatar from pork?

In this version of the recipe, we suggest using pork instead of traditional lamb. You will need a standard set of vegetables (onions, garlic, pickles, tomatoes or pasta from them), as well as spices and herbs, which we crush the dish before serving. The number of ingredients can be taken the same as in the classic recipe.

1. First, wash the pork and cut into strips.
2. Fry the meat pieces on both sides for a couple of minutes.
3. Add chopped onion to the meat, pickled cucumbers cut into strips, grated tomato or 1 tbsp. l. tomato paste, chopped garlic.
4. Bring the meat with vegetables to a boil, taste for salt, add salt to taste if necessary, then reduce the heat and simmer for another 7-10 minutes.
5. Serve on the table, sprinkled with greens.

Another of the variations of your favorite dish involves cooking it with beef and potatoes. The result is extremely rich and fragrant.

• meat (beef) -0.5-0.6 kg;
• potatoes - 0.5 kg;
• a few pickled cucumbers;
• 2-3 garlic cloves;
• onion - 1 pc.;
• 20 g of tomato paste or 1 fresh tomato;
• 1 st. l. flour;
• salt, red, black pepper, herbs.

Cooking order:

1. We put a thick-walled saucepan (frying pan) on the fire, pour oil in the bliss and heat it up.
2. Cut the beef into strips 1 cm thick. Fry until golden brown, stirring occasionally for about 20 minutes.
3. Pour the meat with hot water so that it is barely covered.
4. Simmer the meat under the lid until it becomes soft for about an hour.
5. If there is still liquid left, remove the lid and boil it completely.
6. We add flour, peeled and chopped onion to the meat, mix thoroughly and fry until the onion is transparent.
7. Add tomato paste or grated fresh tomato, simmer for a few minutes. We do the same with pickled cucumber, cut into strips.
8. Separately, fry the potatoes cut into cubes.
9. When the potatoes are ready, add them to the meat, simmer for another 5 minutes, then add salt and spices. You can turn off the azu after about 5 minutes.
10. Add garlic and finely chopped greens to the already prepared dish. Mix thoroughly and let it brew for at least a quarter of an hour before serving.

This version of azu will be a great dish for a family lunch or dinner, the preparation of which does not take much time and effort.

• 2 half chicken fillet;
• potatoes - 1 kg;
• 3-4 pickles;
• 2-3 medium, ripe tomatoes (100 g of paste);
• salt, sugar, pepper.

How to cook chicken azu?

1. Fry the peeled potatoes cut into strips until crispy.
2. We cut the washed fillet into cubes, fry it in a saucepan in vegetable oil.
3. Add to the meat, 1 tsp. sugar, grated tomatoes or pasta diluted in a glass of water.
4. Add the cooked potatoes to the meat. We do the same with sliced ​​cucumbers.
5. Simmer until fully cooked.
6. Season with spices and salt.
7. In order for the taste of azu to become complete, it must be allowed to infuse for a quarter of an hour.

How to cook azu in a slow cooker?

The slow cooker in the modern kitchen has become an indispensable kitchen assistant that simplifies the process of preparing many dishes. Azu in Tatar is no exception.

1. Take the ingredients from any recipe you like in our article.
2. Fry the chopped meat in the “Baking” mode for about 20 minutes.
3. Add finely chopped onions and carrots to the meat. Cook on the same mode for another 6 minutes.
4. Now you can pour the diluted tomato paste, garlic and other seasonings. We turn on the "Extinguishing" for half an hour.
5. Add potatoes and pickles to vegetables and meat. Simmer another 1.5 hours.

Azu recipe in pots

Required Ingredients:

• meat (chicken, turkey, lamb, beef, pork) - 0.5 kg;
• 10 medium potatoes;
• 3-5 pickles;
• 3 onions;
• 1 carrot;
• 0.15 kg of hard cheese;
• 3 medium ripe tomatoes (100g paste)
• 3 tbsp. ketchup and mayonnaise;
• bay leaf, salt, pepper, spices, allspice.

Stages azu in ceramic pots:

1. Fry the meat cut into cubes in a pan for 5 minutes. We add a little and pepper it.
2. At the bottom of each pot we smooth out chopped or grated cucumbers, on them - meat, a mixture of mayonnaise and ketchup, bay leaves, a couple of fragrant peppercorns and a little dried dill.
3. In a frying pan, we make frying of onion cut into half rings and grated carrots. We season them with spices and, after readiness, we send them to pots.
4. Cut the peeled potatoes into cubes, fry in a pan over high heat, sprinkle with pepper and arrange in pots.
5. Fill the pots with tomato dressing, send to the preheated oven for 40 minutes.
6. Sprinkle the finished dish with cheese and herbs.

First of all, clean and chop finely!! onion. Do not chop the onion with a blender, this will only spoil the taste of the dish.
Shed a few tears, but then earn gratitude from relatives and friends.
The amount of onion is exactly half of the amount of meat!! Fry the onion in a small amount of vegetable oil until transparent and lightly frying. At this time, prepare the tomato base. There are three options here: 1. Pour boiling water over the tomatoes, remove the skin, cut into small pieces.2. Dissolve GOOD tomato paste in 1/3 cup of water. 3. Use tomato juice. Now, as you understand, it’s not the time for delicious tomatoes at all, so I used the second option. I diluted the Tomato paste. And poured it into the pan to the onion. The next step is preparing the meat. It can be veal or beef, which will cook a little longer. We cut the meat freed from all veins into short sticks. Heat the pan very well, pouring a small amount of vegetable oil. Put the meat in one layer.
If you do not have such an opportunity, carry out this operation in several stages. The meat must be fried, "grabbed" so that all the meat juices remain inside! And we combine with onions and tomatoes already in a cauldron (deep frying pan, ducklings). Pour in the meat broth. Of course, you can add water, but it will not be THAT! Reduce the heat and simmer the meat until tender. And in the meantime, let's take cucumbers. We use ONLY pickled cucumbers, pickled ones simply do not fit here! We clean the cucumbers from the skin, if the seeds are large, they are also in the trash. Cut into cubes. And fry in a small amount of oil until the liquid evaporates completely. Now it's the turn of the potatoes.
Cut as you like. Someone prefers sticks, but I like potatoes cut into cubes. And here is very important point. It is necessary to rinse the chopped potatoes under running water, ridding them of excess starch.
And then we put the washed and slightly dried potatoes on a frying pan heated with vegetable oil and fry.
Why, you ask.
And so that our basics do not turn into a hodgepodge, and each piece lives its own life in a friendly team! Connecting our beauty And the final touch: finely chopped and mashed garlic with salt.
After you put the garlic, you can salt.
Do not forget that the cucumbers gave salt, the garlic was with salt, and if we had salted the dish in advance, we might not have guessed with salt.
And the overshoot, as you know ...
Yes, don't forget to sprinkle with freshly ground pepper.

Serve with greens.
Good appetite!!!

Azu in Tatar rich in vitamins and minerals such as: vitamin PP - 21.7%, potassium - 17.8%, cobalt - 66.9%, copper - 13.3%, molybdenum - 13.7%, chromium - 20.4%

What is useful azu in Tatar

• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

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Russia is a rich country - in the former USSR, so many nationalities coexisted peacefully, who happily treated friends or neighbors to delicious national dishes, the recipes of which were inherited in the family, shared interesting and unusual recipes with them. That is why Russian cuisine is so tasty and unique!

Here is one of such dishes of Tatar cuisine and has become a global delicacy that many housewives prepare to feed their family members on an ordinary everyday evening. We are talking about azu in Tatar style, with beef and pickles.

Tatar cuisine is characterized by a large number of meat dishes on the table, and this is not surprising, because the ancestors of this nation were nomads. Well, if you disassemble the name of the dish, then it is very ancient, and most likely came from the word "azdyk", which literally sounds like food. In the Persian dialect, the literal translation is more accurate, and has the designation "pieces of meat."

Interesting fact! In fact, if you delve into the study of this issue in more detail, then the dish is not so ancient, because azu in Tatar is, first of all, meat with onions and pickles, with a side dish of potatoes. And potatoes appeared on the territory of Russia not so long ago.

But even a couple of centuries is enough for the dish to become known all over the world and gain great popularity. The recipe has changed several times, new ingredients and seasonings have been added to it, but to this day, traditional recipe not forgotten.

The main ingredient in this dish is, of course, meat. Traditionally, beef or horse meat is used, but lamb, veal and even pork can also be used. Moreover, it is worth using meat with fat for cooking, which will melt and become the basis of a very tasty sauce.

In addition to the main ingredient, onions, pickles, tomatoes or tomato paste, carrots and potatoes are added to the Tatar azu. Be sure to add spices and fresh or dried herbs.

In many ways, the taste of the dish depends on the correct preparation of dressings based on tomatoes. The azu is diluted to the desired consistency with meat broth, of course, and water, but then the taste of the dish will be different.

Since there are pickles in the dish, it is worth salting the meat very carefully, and it is advisable to do this at the end of cooking. Serve the dish correctly in deep bowls, only hot and always with soft cakes.

Recipe for cooking azu in Tatar style with pickles

Cooking time

calories per 100 grams

If you plan to cook azu with potatoes, then keep in mind that the dish exists in several interpretations - you can stew potato slices with meat, or serve boiled potatoes (or mashed potatoes) separately. But then it is worth making more delicious gravy, which will serve as a sauce when serving the dish.

It will take 2 hours to cook.

How many calories - 163 calories.

1. Cut the washed and dried meat across the grain into small slices, and fry it in a pan until golden brown;
2. Add a little water or any broth, and simmer with the lid closed;
3. As soon as the liquid evaporates, add a little flour to the stewpan, and chopped onions, fry everything to get a homogeneous mixture without lumps. Add chopped tomatoes and pickles to the resulting sauce;
4. It is recommended to cut the potatoes into small slices and fry until golden brown separately. Add it to the meat sauce, simmer for about 7 minutes until the potatoes are ready, season with salt and spices to taste, add chopped garlic;
5. Before serving, it is advisable to let the dish brew for 10 minutes with the lid closed.

The combination of juicy pieces of meat and slices of potatoes seasoned with cilantro will appeal to those who love oriental cuisine.

It will take 1.5 hours to cook.

How many calories - 155 calories.

1. Heat a cast-iron frying pan or a cauldron with sunflower oil, and fry pieces of beef medium-sized cut across the fibers in it. It is necessary to fry until the excess liquid has evaporated, and the meat is covered with a golden crust;
2. Now you need to pour a glass of water, and simmer the meat sauce with the lid closed until the beef becomes soft, after which the lid must be removed and the liquid evaporated;
3. Add chopped onion and flour to the pan, mix well and heat. Pour in a jar of chopped tomatoes in their own juice, and simmer for 5-7 minutes. Add chopped cucumbers to the meat and warm;
4. Potatoes must be cut into large slices and salted, fried in a separate pan until crusty. Combine the slices with the sauce and bring all the ingredients in the dish to full readiness for 15 minutes;
5. Season with chopped cilantro, minced garlic, salt and spices and let the dish sit before serving.

When using a slow cooker, the process of stewing meat in sauce is noticeably reduced, which cannot but please those who are very busy with their own business. In addition, the dish turns out to be tender, stewed and all aromas and tastes are preserved in it.

It will take 1 hour to cook.

How many calories - 135 calories.

1. We turn on the "Baking" mode in the slow cooker, add sunflower oil and chopped pieces of beef. Fry until a golden crust appears;
2. Add pickled cucumbers and continue to cook azu, stirring if necessary. Add chopped tomatoes.
3. We heat the pan with oil, add chopped onion to it and fry it together with flour. As soon as the mixture is fried, add tomato paste, cucumber pickle; We continue to simmer the mixture on fire with the addition of chopped garlic. After a couple of minutes, you need to add sugar, wait until it dissolves, and pour the vegetable sauce for meat into a slow cooker;
4. We add the basics to taste, add pepper and spices, and continue to cook on the “Stew” mode for about half an hour or until the end of the program.

• to make the dish tender and juicy, it is advisable to use a sufficient amount of onion in cooking;
• meat should definitely be fried before proceeding with stewing;
• pickles should be peeled, so the sauce will be more tender.

Azu in Tatar, like any folk dish, exists in many editions. But the main thing is the unchanged set of ingredients: meat, potatoes and spicy tomato sauce with pickles, which brings everything together.

It turns out a tasty, fragrant, slightly spicy (and sometimes very spicy) dish that the whole family will surely like, and especially its male half ...

Ingredients

• 600 g beef for stewing
• 600 g potatoes
• 3 pickles
• 1 bulb
• 200 g of tomatoes in pieces from a jar or 2 tomatoes and 1 tbsp. tomato paste
• 2 garlic cloves
• vegetable oil for frying
• 1 tbsp flour
• cilantro or parsley greens
• ground black pepper
• red hot pepper to taste

Cooking

Cut the beef into pieces 5 cm long and 1 cm thick across the grain. Heat a couple of tablespoons of oil in a deep frying pan and put the meat in it.



Fry over medium heat, turning occasionally, until the meat is browned. This will take twenty minutes.



Fill the meat with hot boiled water so that it only covers it. Close the pan with a lid, reduce the heat and simmer the meat for about an hour and a half, until it becomes soft. There is one trick: if you stew the meat for a long time, but it is still tough, add a piece of black rye bread or a pinch of soda, so it will cook much faster.



When the meat is ready, open the lid and increase the heat, let the rest of the water boil away and the meat will be browned.



Add the onion, peeled and cut into small cubes, and flour to the meat, mix everything. Saute until the onion becomes soft.



Add tomatoes from a jar (I often take tomatoes without skins, cut into pieces, in their own juice, from the Green Giant company) or grate a couple of fresh tomatoes, after cutting them in half. Hold them cut to the grater, then the skin will remain in your hands, and only the crushed pulp will be in the plate. Add tomato paste with fresh tomatoes. Stew the meat with tomatoes for five minutes over medium heat.



Cut the pickled cucumbers into strips and add to the meat, mix and heat everything together for another five minutes.



While the meat is stewing, peel the potatoes and cut them into slices. In a separate frying pan, heat 3 tablespoons of vegetable oil and fry the potatoes in it. Lightly salt the potatoes while frying, about half a teaspoon of salt.



Add the potatoes to the meat, mix everything and simmer under the lid together for 5 minutes. Peel and chop the garlic, finely chop the greens. Check the azu for salt, add, if necessary, salt and pepper to taste. Then add garlic and herbs to the base, mix and cover with a lid. Turn off the fire. Let the finished dish stand for ten minutes to infuse it.

Azu in Tatar - afterword

It is rather difficult to argue about what an authentic recipe for basics in Tatar should be. Like any popular dish of folk cuisine, it has evolved, transformed and acquired new details, legends and traditions, and in the case of Tatar cuisine, which can be endlessly divided into Siberian, Kazan, Perm and dozens of others, it is generally unrealistic to find the original source. Over the years of its existence original recipe changed hundreds of times, however, the basis remained unchanged: meat, tomato sauce, pickles, potatoes. Let's talk about the fact that azu is essentially an ordinary stew, which means that you can cook it creatively and on a whim.

Today, azu in Tatar is found in completely diverse interpretations. Someone cooks it so that the consistency of the dish is somewhere between the second and the first. Others prefer an azu with a minimum of sauce, evaporating excess liquid and leaving the ingredients almost "dry". A set of spices and herbs - each has its own, "family". The degree of spiciness is adjusted depending on the preferences of the cook, but traditionally azu is offered in a rather spicy version. The dishes in which this dish is stewed are chosen taking into account the fact that you need to stew for a long time and thoroughly, but there are also “quick” recipes.

In various sources, in addition to tomatoes, cucumbers, onions and potatoes, other vegetables are also added - carrots, sweet bell peppers and even mushrooms, eggplants, zucchini and cabbage. A separate topic for controversy is meat: it is believed that traditionally azu is prepared from horse meat, but nowadays most often lamb, beef are taken as the basis, less often or almost never - pork (this point is due to the fact that most of the Tatars profess Islam).

The general technology is simple: all the components of the azu are fried separately, and then combined in a thick-walled cauldron and stewed together. Often azu in Tatar is cooked in clay pots in the oven. Sometimes a sour-milk component is added to the company for meat and vegetables - cream, sour cream or yogurt.

In general, if you are in doubt about how to cook aza in Tatar style, just do as you see fit, the main thing is that it tastes good and your family likes it. And if someone is loudly indignant that this is completely, not at all what it should be, you can always authoritatively state that “here is my grandmother, whose great-grandmother was a Tatar and was famous for her basics throughout Kazan or Astrakhan (select what you personally like more), cooked just like that!”.