Azu
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
4
Description
Azu has firmly settled in the minds of Russians as a national Tatar dish. In reality, it has no connection to Tatar cuisine, much like the Chicken Kiev has no ties to Ukraine. It is likely that fried meat with potatoes and pickles was invented during the Soviet era, and its name was adopted to strengthen the friendship between nations. Regardless, azu is a frequent guest in Russian kitchens. This is not surprising: the combination of ingredients can be considered typical and familiar for our region. It is important not to forget about garlic and herbs—they balance the richness of the meat and potatoes and add the necessary freshness.
Ingredients
- Beef - 17.6 oz
- Onion - 10.6 oz
- Carrot - 3.5 oz
- Passata Tomato Sauce - 1 tablespoon
- Tomatoes - 3.5 oz
- Pickled Cauliflower - 7.1 oz
- Potato - 17.6 oz
- Chicken Broth - 7 fl oz
- Garlic - 3 cloves
- Vegetable Oil - 4 fl oz
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Cut the meat into strips.
Step 2
Sear the meat in vegetable oil in a cauldron or a heavy-bottomed pot. It is better to brown the meat in batches to prevent it from releasing its juices and starting to stew.
Step 3
Cut the onion, carrot, and pickles into thin strips. Dice the tomato.
Step 4
In a separate skillet, sauté the onion until it becomes translucent.
Step 5
Add the carrot to the onion and sauté for 2–3 minutes.
Step 6
Add the cucumbers, tomato paste, and tomato to the pan, and sauté, stirring, for another 2 minutes.
Step 7
Add the sautéed vegetables to the meat, pour in the broth, season with salt and pepper, cover with a lid, and simmer for 40 to 60 minutes.
Step 8
Cut the potatoes into matchsticks.
Step 9
Heat vegetable oil in a skillet and fry the potatoes until golden brown.
Step 10
Add the potatoes to the pot, stir, and simmer for another 15 minutes.
Step 11
Finally, add the minced garlic to the stew, simmer for another 5 minutes, and serve, garnished with chopped parsley.
Step 12
Serve, sprinkled with chopped parsley.
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