Tatar Azu with pickles and potatoes
Azu in Tatar with pickles and potatoes - a fragrant hot dish for the second. Fried potatoes can be mixed with stew before serving or laid out on a plate separately, and put meat on potatoes. The dish is very satisfying. If in my house for lunch, I don’t need to cook soup, the family will be full even without the first dish.
- Time for preparing: 1 hour
- Servings Per Container: 4
Ingredients for Tatar Azu with pickles and potatoes
- 650 g of meat tenderloin;
- 850 g of potatoes;
- 80 g of onion;
- 200 g canned tomatoes in their own juice;
- 120 g of pickles;
- 55 g of cilantro;
- 35 g ghee;
- sunflower oil, salt, pepper, fresh mint for serving.
The method of cooking Tatar style basics with pickles and potatoes
Pour 2 tablespoons of sunflower oil into a cast-iron saucepan and add melted butter. In the heated oil we put the meat cut into large cubes, fry for several minutes until golden brown. For this recipe, any boneless meat is suitable - lamb or beef tenderloin, poultry fillet. The taste and cooking time will differ, for example, a dish with chicken will be ready half an hour earlier than with lamb or beef.
Add finely chopped onion to the meat, mix, fry for several minutes until the onion becomes transparent.
Next, put canned tomatoes. The ideal supplement is tomatoes in their own juice without a peel, and it will turn out even tastier if you take a lecho of tomato and pepper. If there are no home-made preparations, then thick tomato sauce or tomato puree is also suitable.
We cover the pan with a lid and simmer the meat in the sauce over low heat for about 45 minutes.
Then salt to taste, add finely chopped cilantro or any fresh herbs that are at hand - parsley, mint, celery or dill.
Cut salted or pickled cucumbers into thin strips, toss into the pan. Close the lid again and bring to readiness on low heat for about another 10 minutes.
Ready Tazu in Tatar with pickles and until freshly ground black pepper without potatoes, remove from the stove.
While the meat is languishing on the stove, prepare the potatoes. I wash large tubers, peel them, cut into large strips. Put the chopped potatoes in cold water, rinse well, lay them on a sieve - wash off the starch.
Dried potato slices, throw in a frying pan in a well-heated sunflower oil.
Fry the potatoes until golden brown, remove from the stove, salt.
Put a ring of fried potatoes on a large dish.
We spread meat stew in the center of the dish on potatoes, sprinkle finely chopped mint together, decorate with mint leaves and serve immediately - Tatar style with pickles and potatoes is ready! Enjoy your meal!
Tatar cuisine does not cook pork dishes. However, if you eat pork, it is quite possible to replace the meat in the basics, I tried - it turns out delicious. True, I don’t know what to do with the name in this case, but what's the difference if it’s tasty?