It has long been noted that the cuisine of peoples living in one locality, prone to interethnic marriages, is perfectly mixed, and the result of such interpenetration of cultures is liked by all. This happened once and with the traditional dish of Tatar cuisine - aza. If today, before a visitor to any cafe with traditional Russian cuisine put a bowl of Beef in Tatar, a person will be very surprised and ask what is in this dish of Tatar. At first glance, the aza of beef in Tatar is very similar to the usual stew meat, which is prepared by women of different nationalities, and only by feeling the taste of the dish, you will realize that it does not look like anything you've ever tasted: spicy, spicy taste will put many at a dead end. It is not necessary to guess that it gives piquancy to seemingly ordinary stew meat, just find a recipe for Azu in Tatar, and you will understand everything.
Traditional
Ingredients:
400 g of beef will need 2 large onions, 100 g butter butter or 50 g of vegetable oil, 3 medium-sized cucumbers, 3 tbsp. spoons of tomato paste or puree.
Preparation:
Traditionally, the preparation of Azu in Tatar begins with the cutting of meat. Veal or beef tenderloin should be thoroughly washed and dried with a paper towel or napkin, and then cut into thin long slices, always along the fibers. Meat for aza of beef in Tartar is cut in the same way as for the preparation of beef stroganoff. The dressed meat should be rolled in wheat flour and, after shaking off the excess flour, fry until lightly browned in oil. Traditionally, butter is used creamy or melted, but you can also take sunflower oil. When the meat begins to redden, add the onions cut into half rings. Make sure that you have enough oil. Stew the meat with onions for about 20 minutes over low heat, stirring frequently. If necessary, add a little broth or water.
Separately prepare those ingredients that make stewed meat in aza in Tatar: chop the salted cucumbers, add them to the meat. Strain for another 5 minutes, then add the tomato paste or tomato puree. In azu must add a bay leaf and sweet pepper, salt and greens - to taste.
Dietary option
Ingredients:
400 grams of chicken fillet will need 50 g of vegetable oil, 1 large onion, 2 large cucumber and 4 tbsp. spoons of sour cream.
Preparation:
How to cook aza in Tatar, many know, not everyone knows how to diversify this dish and give it a new life. If the meat of beef seems too hard for you, or if you simply do not like it, prepare aza in Tatar from chicken. To prepare this dietary option use only chicken breasts - from other parts of the chicken azu will not work. The first stage will be the same as in the preparation of aza of beef: cut the meat along the fibers with small blocks and roll in flour. Azu in Tatar from the chicken is fried only in vegetable oil, so that the amount of cholesterol is not too large. Next to the roasted meat is added onion, sliced with feathers. The meat is stewed with onions for about 15 minutes, then the finely chopped pickled cucumbers are placed there. There is a secret - with cucumbers must necessarily peel the skin. When the cucumber is cooked with meat for 5 minutes, add the spices, a little garlic and a very fatty sour cream (tomato in aza in Tatar from the chicken is not added). Before serving, sprinkle with freshly ground greens.
Azu from mutton
Ingredients:
For 400 grams of mutton, take 3 onions, 4 pickles, 2 tbsp. spoons of tomato paste and 2 ripe tomatoes.
Preparation:
Azu in Tartar from mutton is prepared in two versions. The first variant of preparation completely coincides with how the Tazu is prepared in Tatar from beef. The second option is more interesting and useful, because it is cooked in a pot. Choose meat carefully. It can only be a tenderloin. Slice it in thin strips along the fibers, roll in flour and fry in a pan until light golden. Separately fry the chopped onions. Put meat and onions in a clay pot with thick walls, add chopped pickled cucumbers, salt and spices, tomato paste and fresh tomatoes, cut into small cubes. Stir everything, cover and put in the oven for a slow fire for an hour and a half (depends on the meat).