Знаменитое АЗУ ПО-ТАТАРСКИ для семейного ужина и на праздничный стол. Рецепт от Всегда Вкусно!
283.3 هزار بار بازدید -
4 سال پیش
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Popular Tatar-style azu is a
Popular Tatar-style azu is a dish that cooked for a festive table or family dinner, it is served at weddings and other feasts as a main course. Finely-cut beef pieces fried with veggies, pickled cucumbers and golden-fried potato.
Ingredients:
• boneless beef – 700 g
• potato – 700 g
• crushed tomatoes – 300 g
• onion – 250 g
• carrot – 200 g
• pickled cucumbers – 250 g
• tomato paste – 1 tbsp
• meat broth – 400 ml
• garlic – 5 cloves
• vegetable oil – 7 tbsp
• fresh parsley – 10 g
• bay leaves – 2
• ground black pepper – 1 tsp
• salt – 1 tsp
You will need:
• carving board
• pan
• deep pan or saucepan
Preparation:
1. Cut finely the beef and all the vegetables into strips.
2. Heat a pan with 2 tbsp of vegetable oil and fry the beef pieces for 4-5 minutes over high heat.
3. Add 300 ml of the meat broth, bring to a boil and braise with the lid covered over low heat for 10-12 minutes.
4. Fry the onion until translucent with 2 tbsp of vegetable oil in the second pan, for about 3 minutes over medium heat.
5. Add the carrot into the pan with the onion, stir and fry for 3 minutes more over medium heat.
6. Add the tomato paste and fry stirring for a minute over medium heat, then add the crushed tomatoes and simmer over medium heat for 3 minutes.
7. Add the fried vegetables into the pan with the meat, add the salt, pepper, bay leaves and 100 ml of the broth, stir, bring to a boil and braise over low heat for 40 minutes.
8. In the empty pan fry the pickled cucumbers, cut into strips, with 1 tbsp of vegetable oil for 10 minutes over medium heat.
9. Add the fried cucumbers into the pan with all that stuff, stir and keep braising over low heat for another 15 minutes.
10. Meanwhile add 2 tbsp of vegetable oil into the emptied pan and fry the potato, cut into small pieces, until golden crust and semi-readiness for 10-12 minutes over medium heat. Do not flip too often to have a golden crust.
11. Take the bay leaves out the pan with the meat and vegetables and add the fried potato. Stir neatly and keep braising over low heat, under the lid, for 10 minutes more until readiness of the potato.
12. Add the minced garlic and chopped fresh parsley, stir and switch the heat off.
13. Serve the Tatar-style azu hot.
Advices:
1. In this video-recipe we used beef shank.
2. Before frying dry beef thoroughly with a paper towel to remove extra juice.
3. To have potato fried golden crust, heat a pan well and do not flip potato often.
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Ingredients:
• boneless beef – 700 g
• potato – 700 g
• crushed tomatoes – 300 g
• onion – 250 g
• carrot – 200 g
• pickled cucumbers – 250 g
• tomato paste – 1 tbsp
• meat broth – 400 ml
• garlic – 5 cloves
• vegetable oil – 7 tbsp
• fresh parsley – 10 g
• bay leaves – 2
• ground black pepper – 1 tsp
• salt – 1 tsp
You will need:
• carving board
• pan
• deep pan or saucepan
Preparation:
1. Cut finely the beef and all the vegetables into strips.
2. Heat a pan with 2 tbsp of vegetable oil and fry the beef pieces for 4-5 minutes over high heat.
3. Add 300 ml of the meat broth, bring to a boil and braise with the lid covered over low heat for 10-12 minutes.
4. Fry the onion until translucent with 2 tbsp of vegetable oil in the second pan, for about 3 minutes over medium heat.
5. Add the carrot into the pan with the onion, stir and fry for 3 minutes more over medium heat.
6. Add the tomato paste and fry stirring for a minute over medium heat, then add the crushed tomatoes and simmer over medium heat for 3 minutes.
7. Add the fried vegetables into the pan with the meat, add the salt, pepper, bay leaves and 100 ml of the broth, stir, bring to a boil and braise over low heat for 40 minutes.
8. In the empty pan fry the pickled cucumbers, cut into strips, with 1 tbsp of vegetable oil for 10 minutes over medium heat.
9. Add the fried cucumbers into the pan with all that stuff, stir and keep braising over low heat for another 15 minutes.
10. Meanwhile add 2 tbsp of vegetable oil into the emptied pan and fry the potato, cut into small pieces, until golden crust and semi-readiness for 10-12 minutes over medium heat. Do not flip too often to have a golden crust.
11. Take the bay leaves out the pan with the meat and vegetables and add the fried potato. Stir neatly and keep braising over low heat, under the lid, for 10 minutes more until readiness of the potato.
12. Add the minced garlic and chopped fresh parsley, stir and switch the heat off.
13. Serve the Tatar-style azu hot.
Advices:
1. In this video-recipe we used beef shank.
2. Before frying dry beef thoroughly with a paper towel to remove extra juice.
3. To have potato fried golden crust, heat a pan well and do not flip potato often.
Subscribe to our channel -
@vsegdavkusno
4 سال پیش
در تاریخ 1399/08/12 منتشر شده
است.
283,347
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