Azu

Azu

Azu

Pulp of beef, mutton or young horseflesh to cut bars breadthways in a 2 cm and long a 4 cm and to fry on a warmed-up frying pan with fat.
To lay down the fried pieces of meat in a pan, salt, sprinkle with a pepper, to put the shredded fried onions, inundate clear soup, to add the spoon of tomato-puree or cut fresh tomato and braise during 30-40 minutes.
Separately fried to semireadiness by large hunks or blocks a potato to put in a pan with meat, add purged from a skin and the boiled thoroughly salt cucumbers and to braise to readiness on a slow fire.
Ready to the element to mix, decompose on piattis, sprinkle with greenery, by the chopped garlic and to give on a table.
Azu from mutton can braise with a carrot, cut with thin disk.

On one portion: meat - 150-160 g, melted butter - 15 g, tomato-puree - 16 g, salt cucumbers - 60 g, potato - 150 g, bow - 35 g, salt, pepper, garlic.

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Tatar cuisine