Azu in Tatar in Multivar: simple recipes

Different kinds of meat people have long been eating. Meat products had a significant impact on the development of physical strength, the formation of the brain, the development of society. Probably, each people has a meat dish, recognized national. To such dishes it is possible to carry and aza in Tatar, consisting of fragrant fried pieces of meat (usually used beef, veal, lamb or young horse meat), then braised with plenty of onions, tomatoes or tomato sauce, slices of salted cucumber, spices. According to some recipes, even potatoes and carrots are cut into large quantities. In principle, the ingredients are quite affordable, the recipe is simple. Why not try it for us?

From the history

The very word "Azu" comes from "azdik" (which means "food", "food"). It has Persian roots. Long since such a dish was cooked at the stake, in a special cauldron, but now it is very popular in catering establishments (and not only in Tatar). For the first time in the culinary literature, Azu was described by Yunus Akhmetzyanov in the book of the Kazan publishing house, although this recipe came to the Tatar cooks from the depths of the centuries.

Multivarka is a miracle device!

This device appeared in modern kitchens not so long ago, but has already earned all praise from our mistresses, who love to experiment with cooking. In principle, aza in Tatar in a multivariate is prepared almost the same way as in a cauldron. Fortunately, the design of the device allows you to do this more successfully than in a simple frying pan with high edges. And the various modes of operation make cooking a real pleasure. Try to make aza in Tatar in the multivariate "Panasonic" or "Redmond". And soon you will see that this is not so difficult!

Preparation of ingredients

For the classical variant of cooking aza in Tatar in a multivark, we need:

• 800 grams of meat;
• 300 grams of onions;
• One large spoon of tomato;
• 0.5 kg of potatoes;
• Three salted cucumbers of medium size;
• Three cloves of garlic;
• Two large spoons of lean oil;
• Salt and spices to taste.

As meat for cooking azu in Tatar in a multivarke we take beef (tenderloin) or veal. Pork is too fat, and according to the classical Tatar recipe, of course, it is not used. You can take lamb, but it has a peculiar smell that not everyone likes. If someone does not like the taste of meat and potatoes, this vegetable can not be used at all.

Cooking

Cut the meat into small pieces, onions - half rings. We combine the meat with onions, add to the bowl of the multivarquette (volume 4.5 liters) and re-fry in lean oil. The device is in the "Baking" mode with the lid open. The process will take about 20 minutes. After this time we put cucumbers, cut into cubes, and tomato paste. Stirring. Fry for another five minutes.

Garlic crush (several denticles), we throw in the total mass. Fill with water and put the device in the "Quenching" mode. We extinguish about two hours. Half an hour before the dish is ready, we add potatoes, large-sliced. We continue extinguishing. Before the very willingness to put salt, spices, a slice of chopped garlic.

A delicious aromatic dish - aza in Tatar - in a multivariate is done without much difficulty! Serve it to the table, sprinkled with chopped fresh herbs.

Azu in Tatar in the multivark "Redmond" from mutton

Actually, cooking is not much different from the previous version. As an additive to the ingredients we use ghee and broth. And instead of beef, we suggest using lamb. Tomato paste is replaced with natural tomatoes. The remaining components do not change (see the recipe given above).

Cooking lamb dishes

Meat, previously cut into small pieces, fry in melted butter ("Baking" mode) for fifteen minutes. It should not allow juice. We spread the meat from the bowl. In the bowl, put the chopped onion (it should be a lot), fry on a small amount of melted butter until golden. Put the meat back in the bowl, mix with onions, add a mixture of ground pepper, salt. Fresh tomatoes (0.5 kg) are peeled, cut and poured into the total mass. There we add a glass of broth. We put the multivark on the "Quenching" mode and prepare forty minutes. During this time we prepare potatoes and cucumbers.

In some recipes, vegetables are fried separately in oil, and then added to the dish. But if you use a multivarker, you can not fry them, but simply add to the total mass and simmer for another half hour. Cucumbers take for cooking only salted, barrel, without the addition of vinegar. And while preparing a delicious dish - aza in Tatar - in the multivarke Redmond, you can cut fresh herbs, make tea. To serve azu you need hot, sprinkled with herbs, with fresh cakes. Just lick your fingers. Bon Appetit!