Azu in the multivark - easy and simple

Preparation of dishes from meat is considered by many to be an unusually difficult matter. But the whole point of the problem is that we often simply do not know how to choose the source product - meat. It depends on him what you give your relatives for dinner. For many it sounds not entirely believable, but believe me, if you bought an unsuccessful piece, then nothing but a meat grinder will help you.

The simplest thing you can do with meat is put out. There is a lot of variations on this topic. Each country has its own recipe and its own peculiarities: Hungarian goulash, Zurich ragout, French fricassee, Beef Stroganoff in Russian, English, Aza in Tatar.

Preparing ragout, goulash or azu in a multivarquet is a simple process, and similar dishes are best suited for a daily diet. It is believed that this miracle of engineering thought can bring to the "mind" the ancient recipes of different peoples. The thing is that the "Quenching" regime keeps the temperature of the dish unchanged, which can be considered half the success. The fact that most of the work "miracle pot" takes over, freeing us for urgent matters, is not even worth discussing.

Consider the process of preparing the Tatar azu. By the way, some call this dish a sauce. It seems that this is due to the fact that the meat is cooked in thick tomato juice. First you need to prepare meat, onions, tomatoes in your own juice (you can take peeled tomatoes and tomato paste), pickled cucumbers and potatoes. Salt, spices and herbs add to the dish to your liking. Ground black pepper and garlic, by the way, are most appropriate in this case.

Preparation of aza is not an easy matter. Pieces of meat fry in vegetable oil and put out with vegetables until ready. Initially, the dish was prepared from horse meat or lamb. Now it is permissible to choose beef or pork. It is believed that the best for this dish will be a piece of meat with a beef shank.

Azu in the multivark can be prepared in several ways. The first, when you longed to broth (the bone bone is ideal for this), and then added to it separately roasted on high heat remaining ingredients. Meat pieces fry until golden brown, pass the onion until soft (you can add a spoonful of flour during the frying, it will make the broth thicker). Then roast salted cucumbers, in the last turn fry the potato cubes and add the tomatoes in their own juice. Then they put out an hour or two.

The second way to prepare azu in a multivarquet begins with frying meat, and already on it is introduced onion, pickled cucumbers, tomatoes and potatoes.

The second option is considered to be classical. This is how the Tatars prepared their dish - aza. But about the taste you can and argue. A strong soup from the marrow bones with spices and herbs, naturally makes the dish richer and more fragrant. The ingredients, fried on high heat separately, retain their unique taste.

The prepared azu in the multivarquet is not only a tasty and satisfying dish, but also quite simple. The main thing is to calculate the proportions of meat and vegetables. Here everything depends on you, but on average a half bulb of meat will require one bulb, a pair of tomatoes, cucumbers and potatoes.