Azu in Tatar style

According to the ancient recipe of azu - the national Tatar dish, cooked in derived conditions. The cauldron fried meat - lamb, beef, horse meat with vegetables - carrots, tomatoes, pickles with the addition of a large number of spicy spices and seasonings. Today's recipes are different from the old ones, as they contain potatoes that have appeared relatively recently. But here is one of the most delicious modern recipes for the basics.

Ingredients

• 500 g of beef
• 5 onions
• 1 kg of potatoes
• 3 pieces of pickles
• 2 tbsp of tomato paste
• 200 ml of meat broth
• 3 cloves of garlic
• 4 tbsp of oil
• salt, pepper, bay leaf, spices

Directions

1. Cut the meat into strips, and fry in a pot for 5-7 minutes.
2. Cut the onion into strips and add to the meat and continue to fry until the onion is golden.
3. We also cut pickles into strips, and add them to the bowl together with tomato paste and broth.
4. Stew under the lid on low heat until the meat is fully cooked.
5. Cut the potatoes for azu also into strips and fry in a separate pan in oil.
6. When the potatoes are almost ready, transfer them to a pot of stewed meat. Salt, pepper, add chopped or chopped garlic, and bay leaf.
7. Stir gently and simmer for 7-10 minutes.
8. Let it infuse a bit, decorate with greens, and serve.