Savory Beef Azu with Pickles and Tatar Potatoes

Spicy, piquant, aromatic, very tasty. Azu with beef pickles and Tatar potatoes is an excellent hearty dinner option for the whole family. The dish has a rich and bright taste. The potatoes absorb all the aromas of meat and vegetables, become soft, but remain rosy.
cook time: 1h 30 min
Gavin Tanner
Savory Beef Azu with Pickles and Tatar Potatoes

Nutrition Facts (per serving)

110
Calories
6g
Fat
8g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Tomatoes 2 pc
Salt to taste
Potato 4 pc
Bay leaf 2 pc
Tomato paste 2 tbsp
Beef 500 g
Carrot 1 pc
Vegetable oil 4 tbsp
Dry spices to taste
Salted cucumbers 2 pc

Recipe instructions

Step 1

Step 1
How to make a basic recipe with beef pickles and potatoes in Tatar style? Prepare the necessary ingredients. I used beef, but lamb or horse would also work well. It is better to take pickled cucumbers in barrels. I only had gherkins, so I used those.

Step 2

Step 2
Wash the meat and dry thoroughly with paper towels. Cut it into cubes, as you would for regular goulash. Please note that the meat is cut across the grain so that it remains soft when frying.

Step 3

Step 3
Heat vegetable oil in a frying pan and add chopped meat to it.

Step 4

Step 4
Fry the meat over high heat, as if sealing the juice inside it, so that it remains soft. Stir the meat vigorously until it is browned on all sides.

Step 5

Step 5
Peel the onion and cut into thin strips. To prevent the onion from stinging your eyes when slicing, wash it and the knife with cold water.

Step 6

Step 6
Add the onion to the meat, stir and continue frying.

Step 7

Step 7
Peel the carrots, wash and grate on a coarse grater. Add the carrots to the meat and onions, stir and continue frying.

Step 8

Step 8
Wash the tomatoes and cut into medium cubes. Cut the cucumbers into thin strips.

Step 9

Step 9
Add chopped cucumbers and tomatoes to the meat and stir.

Step 10

Step 10
Add tomato paste, salt and dry spices. Cucumbers are salted, so they will give off some of the salt when stewing, so it’s better to add a little salt first, and at the end, after tasting, add more salt if necessary.

Step 11

Step 11
Pour hot water over the meat and vegetables until it completely covers it and leave to simmer for an hour. If the meat is old and tough, then the time will have to be increased.

Step 12

Step 12
At the very end, place a couple of bay leaves in the base. Now you can add more salt and spices if necessary. Cover the pan with a lid and turn off the heat. Let the meat sit for a bit.

Step 13

Step 13
Wash the potatoes, peel and cut into strips. You can also dry it with a paper towel to make it dry. This will help the potatoes fry better.

Step 14

Step 14
Heat vegetable oil in a frying pan and add potatoes to it.

Step 15

Step 15
Fry the potatoes until golden brown, stirring occasionally.

Step 16

Step 16
Add fully cooked potatoes to the base and stir. When serving, you can sprinkle the dish with chopped herbs. Bon appetit!

Additional rubrics

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