This meat, very satisfying dish, which includes various vegetable components, including potatoes. As a rule, cooking azu in Tatar from beef is held in high esteem. There are other meat preferences that take into account the beliefs and customs of the people. Therefore, the classic preparation of azu in Tatar allows the use of lamb and horse meat. Recently, lighter options have been spreading, where chicken, turkey or rabbit are used as the meat base. They even cook the basics of pork in Tatar style.
The very name of the dish indicates its historical roots. The history of the recipe for azu in Tatar goes back to the depths of centuries. In the Turkic languages, the word for "food" sounds like "azdyk", which is very similar to azu. And in ancient Persia, this word was called small pieces of meat. Meat - the main component of azu in Tatar was in great abundance among nomadic cattle breeders. It can be assumed that during their conquests they occupied areas with developed crop and vegetable growing. That's when the combination of meat and vegetables happened. Potatoes came to this dish much later, around the 18th century. Now he has become inseparable from the meat in this dish, and when asked how to cook aza in Tatar, in many cases there will be an answer that it is necessary to stew the meat with potatoes and pickles.
This is a light version of the basics in Tatar. It provides for the simultaneous laying and frying of all vegetable components. Potato frying is not used. For cooking, we need a deep frying pan or a cauldron for frying all the components. Let's get started.
The classic recipe for cooking azu in Tatar style with beef involves cooking the dish in two dishes at once - a cauldron and a separate frying pan for frying the components. First, the meat is fried in a cauldron, then water is poured into it to stew the meat. All components are fried in a separate pan in vegetable oil. And separately. Onions, carrots, pickles, tomatoes, potatoes. Each time the fried component is put into the cauldron. There is also a decent portion of vegetable oil. Our azu in Tatar with beef becomes unnecessarily heavy. For 5 components, including potatoes, we need almost a glass of vegetable oil. Modern culinary trends take a different direction.
The classic recipe for cooking azu in Tatar style with beef will require a large amount of vegetable oil, while in a lightweight recipe you can get by with two or three spoons. Additionally, you can separate the beef fat from the stew and not use it in the preparation of Tatar azu. The taste and aroma of the dish, its principles will be preserved, but the calorie content will be significantly reduced.