Sunday, June 19, 2016

Azu.

Azu, the Tatar meat stew.

On one portion:
meat (beef or lamb) 150-160 g,
ghee - 15 g,
tomato-puree or skinless tomatoes, chopped - 16 g,
pickled or salted cucumbers, sliced - 60 g,
potato - 150 g,
onion - 35 g,
beef broth
salt, pepper, garlic.

Cut the beef into 1 cm slices first (across grain) and then into thick 'fingers' (ca 1x4 cm).
Heat the ghee in a heavy saucepan and brown the meat.
Slice the onions quarter - rings and fry it (ghee only!) to amber color and transparency.
Put in a pan the meat, onions, tomatoes, salt, pepper.
Stir and let simmer (on low heat) a few minutes.
Then add broth enough to barely cover the meat and simmer for 40 minutes on low heat (try meat - if insufficient soft - increase the time).

Meanwhile:
- cut a few cucumbers (I have 6 little) into strips.
Braise cucumbers in a small amount of broth for 10-15 minutes.
- cut the potatoes into cubes or matchstick and fry (ghee only!) until golden brown but semi-ready, raw inside.

So, it is time to add potatoes, cucumbers to the meat and stir gently.
Put on low heat and simmer until potatoes are cooked.
But it can be about an hour.
Cut the garlic, herbs tear by hands...sprinkle and serve - you’re done!

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