Recipes for output - Azu (Tatar national dish)

• The recipes on weekends - Azu (Tatar national dish)

I read Fresher husband and asked, "Why are you anything from their own cuisine does not have in mind?" Indeed, Tatar cuisine is simple, tasty and incredibly satisfying. If we describe the basic ingredients - the meat, the dough, potatoes. In different embodiments. Vegetables appeared in dishes rather recently - 70 years, probably.

Today in Kazan stores you can buy not only semi-products but also ready-made meals. But I like to cook myself. What could be more touching than the whole family to stick dumplings. Earlier, in Soviet times, this was done for reasons of poverty. Today - firstly, as a tribute to the traditions of his childhood, and secondly, for reasons of a healthy diet. In my only minced meat, onions and spices. What's in store - I can only guess. Yes, and tasty all homemade.

I suggest not jerk or goose to cook a huge balish (festive indoor pie with potatoes and meat). Let's prepare the AMU. Very simple and incredibly delicious! This is the meat and potatoes stewed with spicy sauce.

We need:

Beef (pulp from the rear part) - of about 800 c. Potatoes - 6-7 pieces

fresh tomatoes (I have frozen) - 2-3 pieces. (But can do without them)

Pickles - 2-3 pc.

Onions - 1-2 pieces.

Tomato paste - 2 tbsp. spoons

Garlic - 5-6 cloves

Black pepper ground - on the tip of a teaspoon

Bay leaf - 2-3 pc.

The main secret of dishes - the more meat the better! And, of course, like any national dish, each with its own "real Tatar" recipe. I offer an option that used my mother and grandmother. Need a Cast Iron Cookware.

In the casserole (the pot or in the pot, which can then be put in the oven) warm up a little vegetable oil and fry the onion, sliced into half rings.

Add the meat (cut into cubes with a side of 2 cm) and fry until soft, stirring occasionally. Pepper.

Potatoes and clear the chop. Our family always cut circles. In the spring, when the potatoes are already some incomprehensible than mugs thinner, the better it is extinguished.

In a frying pan with a large diameter of warm up the oil and fry the potatoes here are so delicate crust. Do not be fooled that it is half-baked - the way it should be.

Prepare the sauce: Grate the cucumber, garlic, we press, the tomatoes cut into small cubes.

Mix garlic, cucumber, tomatoes, tomato paste, and about a half cup of water.

Add to the cauldron to the meat potatoes, stir gently and pour the sauce on top. The liquid should be flush with the meat and potatoes. If the sauce a little, add a little water.

The oven is heated to 160-180 degrees. We put our cauldron in the oven for about half an hour. Azu need to cover tightly with a lid. Once during cooking can be mixed. A 20 minutes before end of cooking put back bay leaf.

If you are prepared in a cast iron pot, then immediately Put the ready-ase in a glass bowl. In the pot to cook great hot but absolutely can not store food!