Article Contents

  • 1 Secrets of cooking ase
  • 2 Classical technique
  • 3 Lite recipe

Azu refers to the national dishes of Tatar cuisine, as well as risotto.His love to cook "every day", cleverly substituting ingredients, and each time getting a new, interesting results.The basis of food is meat (and how could it be otherwise!), And not necessarily it must be a favorite lamb Tatars.The classic recipe contains variations on the theme of beef and horse meat.But in the world of cooking the dish even learned to cook pork, although Tatar cuisine that does not have any relation.

Secrets of cooking ase

  1. Change ingredients meals as you like, but some of them remain the same in each version. This meat (let it be all the same beef as low-fat and valuable product, also as close as possible to the original recipe), pickles and onions.Other ingredients, such as potatoes, carrots, garlic, add on your own.
  2. dish involves the use of tomatoes, no matter in what form. It could be tomato paste, and a
    regular tomato.
  3. The classic recipe all the ingredients are subjected to a heat treatment before mixed in one container. It takes a lot of time.Speed ​​up the process would allow the use of two pans, and if you are cooking beef ase in multivarka, use a pan.
  4. Separate cooking food allows you to get a thick consistency dishes and the ideal form of bits. If you cook together, the vegetables will break, and the dish will turn liquid.
  5. Serve it sprinkled with fresh herbs. The ideal solution would be the fresh parsley.

Classical technique

little skill and additional pan facilitate the preparation of ATPase of beef.The recipe with photos multivarka also come to your aid. So, you will need:

  • beef - 500 grams of lean tenderloin;
  • pickles - 2 small vegetable;
  • potatoes - 4-5 medium size, that make our meal into a full dinner;
  • onions - 1 large head;
  • vegetable oil - enough for 6 tablespoons;
  • tomato sauce - 2 tbsp.spoon (you can substitute 2 tomatoes or third glass of tomato juice);
  • salt and pepper.

Preparation

  1. Finely chop the onion, pour in a pan of vegetable oil and fry the onion until transparent.When flushed the pieces, add them to the tomatoes or tomato.If you put fresh tomatoes, pre-clear them from the skin, drooping in the hot water.Evaporated for 5 minutes.
  2. Multivarki In bowl, pour 2 tablespoons butter, warm.Put the sliced ​​meat and "Hot" mode, bring to a beautiful golden brown.When the meat fry, add to it steamed onions and tomatoes, pour a glass of water.Close the lid and in the "quenching" mode, cook for half an hour.
  3. At this time, chop the cucumber.Depending on the shape of the pieces of meat to make it possible to strips or cubes.In a frying pan heat the liberated oil spoon, pour cucumbers and lightly fry.As a result of the heat treatment of these excess liquid has evaporated.
  4. When the meat with tomatoes and onion stew 30 minutes, add to them pickles.With the lid closed simmer 20 more minutes.Then check if the meat is soft, it's time to add the potatoes.If harsh, simmer longer.
  5. Peel the potatoes and soak in water to get rid of excess starch.Drain, cut into (bars or cubes).Fry in a pan with vegetable oil, bring to a golden brown and transfer to a bowl Multivarki.
  6. stew dishes all the ingredients together for 10 minutes.Azu is ready!

Lite recipe

Modern housewives have developed a recipe of beef ase in multivarka.It turns out less nutritious, since not all the ingredients are subjected to frying.But also more fluid, which, incidentally, is not bad, if a family has young children.So, to prepare meals using lightweight technology:

  • beef - 600 g;
  • onions - 2 large heads;
  • tomato paste - Art.spoon;
  • potatoes - 5 major root crops;
  • pickles - 2 pcs .;
  • water - 1-2 multistakana;
  • garlic - 4 cloves;
  • vegetable oil - 2 tablespoons;
  • salt, bay leaf, red or black pepper - choose to taste.

Preparation

  1. Cut the meat into cubes, onion - half rings.In a bowl, add vegetable oil, including "Roasting" mode.Fry foods 20 minutes.
  2. Put pickles, finely chopped, and tomato paste.Perezharte all the ingredients for 5 minutes.
  3. Half of garlic finely chop, put in a bowl and pour in the water.Close the lid and simmer for at least an hour ( "quenching" mode).If beef is tough, simmer longer.
  4. Clean and fry for half cooked potatoes (in a separate frying pan), add a cup for 20 minutes to extinguish the end, pour the remaining 2 garlic cloves, put Lavrushka and pepper.Cook up a signal.

Potatoes can be put in a bowl and raw, but then when you add should pour another 1 multistakan water.extinguishing time increased by 30 minutes.