Stewed meat with pickles: cooking features, recipes and reviews

Stewed meat with pickles is a famous Tatar dish. Since ancient times, the peoples of this country have been preparing juicy and aromatic meat in combination with pickled vegetables, mushrooms and a mixture of herbs and spices. Currently, this recipe is widely popular due to its ease of preparation, simple ingredients and piquant taste.

The correct name for stew with pickles is azu. Today we will tell you how to prepare such a meat side dish, how to choose and prepare the ingredients correctly, and also how to decorate the finished dish. In addition, you will learn about all the cooking traditions, accompanying dishes and sauces.

Stewed potatoes with pickles and meat

Recipe ingredients:

lean pork - 350 grams;
potatoes - 4-6 pcs.;
pickled cucumbers - 4-5 pcs.;
carrot - 1 pc.;
onions - 1 pc.;
broth - 250-350 ml;
salt;
ground black pepper;
vegetable oil for frying.

In this recipe we will use baking pots.

Step-by-step preparation

What needs to be done first:

Grate the cucumbers on a fine grater.
We wash the meat under running water, dry it with paper towels and cut it into portions.
We peel the onion from the top layer and divide it into thin rings.
Heat the vegetable oil in a frying pan, fry the onion rings and grated carrots until golden brown.
Then remove the vegetables and add cucumbers to the pan.
Simmer for about 5 minutes and remove the dishes from the heat.
Peel the potatoes, wash and cut into small cubes about 1 cm thick.
Place the potatoes in baking pots.
Now fry the meat until golden brown and crispy.
Pour vegetables, pork and cucumbers into pots.
Add spices and salt.
Pour broth over all the ingredients, cover with lids and place the pots in the oven.
After about 15 minutes, add a little more broth and simmer for about half an hour.

Stewed potatoes with meat and pickles is a very satisfying, nutritious and incredibly tasty dish. It would seem like an ordinary meat side dish, but after trying the basics at least once, you will undoubtedly want to cook it in the future.

How to beautifully decorate a pork base for a festive table: ideas, photos

Aesthetic appearance affects not only the taste of the dish, but also the first impression of guests. There are several most advantageous ways to present the basics. Among the most popular are the following:

Shared (the dish is taken out in the cauldron in which it was cooked or transferred to a large bowl, from which each of those present takes his portion)

General feed basics

Portioned (the host puts a few grams of treats for each guest)

Served dish

With a side dish (as an additional treat, you can serve fresh or lightly salted chopped vegetables and herbs on a plate of basics)
With herbs (a few cilantro or parsley leaves are placed on the dish)

Azu with garnish and herbs

In pots (even if the basics were prepared in another container, it can be divided into portions)

Serving food in pots

With sauces (they are poured into special common or portioned dishes, and they should also complement the composition of the Tatar dish, so you can select those that relate to this cuisine)

Azu has many ways of preparation and serving. Regardless of which recipe you use, you need to remember that fresh pork, as well as neat small pieces, will help achieve the perfect combination of all components of the dish. It is also important to monitor the degree of cooking of potatoes, meat or rice. After all, it is their taste that will create the main notes of the basics. And to complement the aroma and taste of the dish, you can add marjoram, suneli hops, cilantro, saffron, bay leaf, paprika or garlic.

Beef Stroganoff with cucumbers and mushrooms

Required Products:

beef tenderloin - 500 grams;
onion - 2 pcs.;
champignons - 200 grams;
refined oil for frying;
pickled cucumbers - 3-5 pcs.;
cream 20% - 200 grams;
salt;
paprika;
mustard - 1 tsp;
cognac - 50 ml;
dried herbs.

Mashed potatoes, boiled rice and spaghetti with garlic sauce are perfect for this dish.

Cooking method

What needs to be done:

Chop the onions into half rings.
We wash the champignons from dirt and cut them into thin slices.
Cut the pickled cucumbers into strips.
Rinse the beef with warm water, remove film and fat, and then dry it on a towel.
Cut the meat into lengthwise slices.
Place the saucepan over medium heat, pour in a little refined vegetable oil and fry the mushrooms until half cooked.
Add onion and simmer for about five minutes.
Fry the meat in a separate frying pan until the liquid has completely evaporated.
Then pour in the alcohol and set the beef tenderloin on fire. This will make the meat more juicy and flavorful.
Place chopped cucumbers and pieces of meat into a saucepan and pour in cream.
Simmer under closed lid until done.
Lastly, add spices and salt.

Before serving, decorate the dish with a sprig of parsley and flax, sesame and sunflower seeds.

Cooking with lamb

Fresh lamb, together with the juiciness of the cucumber and the richness of the potatoes, form a wonderful gastronomic union. It is incredibly tasty if you add a little coriander, which goes perfectly with the lamb. Instead of vegetable oil, you can use fat tail fat - it will, of course, increase the calorie content of the basics, but the taste will also be amazingly rich.

Housewives are debating which cucumbers are best to use. Ideally, of course, real, barrel ones, but to simplify the recipe, you can use pickled gherkins and home-pickled cucumbers.

Let's prepare the components:

600 g lamb;
7 large potato tubers;
3 large ripe tomatoes;
3 barrel cucumbers;
large onion;
a pinch of cumin (coriander);
fresh cilantro or parsley;
vegetable oil or tail fat – 70 g;
salt, pepper to taste.

Let's prepare it like this:

Fry the lamb over high heat until half cooked.
Lightly simmer the onion in a separate frying pan and combine with the meat.
Cut the potatoes into large cubes and fry so that the inside remains crispy.
Simmer the cucumbers until soft in a saucepan (don’t forget to peel them!).
Peel the tomatoes and grate them on a coarse grater (or puree them in a blender). Pour thick tomato sauce over the meat and simmer everything together again.
All that remains is to combine the potatoes, meat and cucumbers, add cumin and simmer everything together a little. Don’t forget that the basics should be without broth, so let the liquid evaporate.

The finished stew is juicy, soft, and very aromatic. Pieces of lamb simply melt in your mouth, crumbling into fibers, and the spiciness of the cucumbers is smoothed out by the enveloping structure of the potatoes. Sprinkle the dish with cilantro, sparing no spicy herbs. You will see that the taste will become even richer.

Recipe for stew with pickles

Ingredients:

pork neck - 950 grams;
pickled cucumbers - 5-7 pcs.;
purple onion - 2 pcs.;
medium carrots - 2 pcs.;
bay leaf - 3 pcs.;
salt;
pepper;
seasonings at your discretion;
sunflower oil.

This authentic, hearty and incredibly tasty dish can feed the whole family. In addition, pork meat contains vitamins and a number of useful elements that are necessary for the smooth functioning of our body. Thanks to these components, the functioning of the gastrointestinal tract improves, liver function returns to normal and the risk of cardiovascular diseases is reduced.

Step-by-step preparation

How to cook stew with pickles:

Cut the cucumbers into thin rings, pour them into a deep bowl and fill with cold water. Leave it like this for half an hour.
Place cucumber slices, bay leaf and spices in a thick-bottomed saucepan.
Pour in warm water and place on medium heat.
Simmer for an hour until all the liquid has evaporated.
Wash the pork, remove the film and cut into portions.
Heat a frying pan, add a little vegetable oil and fry the meat until golden brown.
Transfer the pork to the cucumbers, add a whole onion and add water again.
Cook until done.
As soon as the water starts to boil, add spices and salt, stir and wait another 10-15 minutes.

Place the finished dish on plates and add a little spicy garlic or tomato sauce. For a side dish, we recommend that you prepare boiled new potatoes, cereals or pasta.

What part of pork meat is azu made from?

Traditionally, beef is used for this dish. However, pork meat is also often used. In this case, the dish will come out fattier and richer. For cooking, you should choose the following parts of pork:

Osheek
Spatula
Brisket
Ham
Korean

Pork for the basics
When purchasing, you must be guided by the following rules:

Meat should be chilled, but not frozen
When thawing pork, the taste of the dish will change dramatically, because when thawing, the fibers of the meat will become tough, and the broth for the sauce will be bitter
The dish must be prepared in a thick-bottomed container.
Use minimal oil for frying as pork is quite fatty.
The meat should be cut into medium-thick strips as large pieces of pork will not cook evenly
The neck or any other part can be pre-marinated with spices. In this case, the meat will become more flavorful and juicy.

How to cook beef with vegetables?

Required Products:

beef tenderloin - 450 grams;
pickled cucumbers - 3-4 pcs.;
carrot - 1 pc.;
onion - 1 pc.;
olive oil - 50 ml;
salt;
pepper;
oregano.

Try stewing beef with vegetables in pots. We are sure that your loved ones will appreciate this dish.

Other possible preparation and filling options

This oriental dish can be prepared not only with pork. If you prefer a lower calorie meal, try beef azu. Those who love light and tasty food can prepare turkey basics. And if you want to do something unusual for a family dinner or meeting guests, I advise you to familiarize yourself with the recipe for beshbarmak, another oriental dish that is usually prepared with noodles.

What oriental dishes do you like? Share your recipes. Try to cook this dish, I am sure you will definitely like it. Leave your reviews and comments, and I wish you bon appetit!

Cooking method

How to make stew (beef) with pickles:

Finely chop the cucumbers.
Cut the onion into half rings.
Peel the carrots and grate them on a medium grater.
Heat a frying pan, add olive oil and fry the vegetables for about 10 minutes.
Then we clean the beef from the top layer, fat and blood.
Fill it with cold water and set aside for a while.
After a couple of minutes, drain the excess liquid and cut the beef into large slices.
Place the meat in baking pots.
Pour the roasted vegetables over the meat, salt and pepper our dish, and then cover with lids and put in the oven to simmer.

Cooking time directly depends on the power of your equipment. On average, stewed meat with pickles, reviews of which have spread all over the Internet, takes 40-50 minutes.

How to bake pork on the bone with cucumbers

Below is the recipe with photos. Pork with pickles is very easy to prepare.

Preheat the oven to 210 degrees and place a baking dish in it. Heat oil in a frying pan over moderate heat. Add half the onion and cook for a minute until golden but not brown. Fry the pork pieces in a pan for a minute on each side, seasoning with salt and pepper.

Remove the preheated pan from the oven and place the meat in it. Pour about a quarter glass of beer onto it and place to bake. Cook in the oven for 15-20 minutes.

While the meat is roasting, make the beer sauce: Heat the butter and a little olive oil in a small saucepan over medium heat.

Cook the remaining onions in the pan until translucent, then add the flour. Fry the mixture until it reaches a golden color and loses its raw, floury smell. Add the remaining beer and bring to a boil. Season with salt and pepper, reduce heat and simmer until the liquid thickens and is reduced to about half its original volume.

When the pork is cooked, remove it from the oven. Add the mustard and pickles to the beer sauce and immediately pour it over the meat. Garnish with chopped parsley and serve.

Azu in Tatar: recipe

Ingredients for this dish:

veal - 300 grams;
carrots - 2 pcs.;
tomatoes - 3 pcs.;
onion - 1 pc.;
potatoes - 4-6 pcs.;
tomato paste - 75 grams;
pickles - 4 pcs.;
salt;
allspice;
sunflower oil.

By the way, you can use any other meat instead of veal.

Step-by-step preparation

How to make the basics in Tatar:

Rinse the veal pulp with warm water, dry it with paper napkins and cut it into thin bars.
Cut fresh tomatoes into small cubes up to 1 cm thick.
Grind the onion, having previously cleaned it of the top layer and husk.
Shred the pickled cucumbers into thin strips.
Grate the carrots on a medium grater.
Peel the potatoes, wash them from dirt and cut them into cubes.
In a separate bowl, mix all the vegetables except potatoes, onions and carrots.
Place the frying pan over medium heat, add a little sunflower oil and fry the veal pieces until golden brown and crispy.
Then add onions and carrots.
Simmer for a couple of minutes with the lid closed.
Now add pickles and tomatoes.
Mix the resulting mass thoroughly, sprinkle with salt and seasonings, and then pour in the tomato paste.
Pour water into the pan until it completely covers all the ingredients.
Cover with a lid and simmer until done.
Fry the potatoes and add them to the rest of the products.
Simmer for 10 minutes and remove the dishes from the heat.

Place the dish on plates and sprinkle the meat, vegetables and potatoes with a small amount of herbs.

Traditional Tatar azu

It is not so difficult to prepare a traditional Tatar azu so that the dish turns out delicious. You need to follow the basic rules for its creation. The main thing is to cook the meat well; it is the main ingredient of a culinary masterpiece.

Ingredients:

Onions 1-2 pcs.
Pork 500-600 g.
Bay leaf 1 pc.
Carrot 1 pc.
Water or broth 2 tbsp.
Sugar 1 tsp.
Potatoes 700-800 g.
Milk 1.5-2 tbsp.
Pickled cucumbers 2-3 pcs.
Salt.
Tomato paste 2 tbsp. l.
Flour 2 tbsp. l.
Garlic 1-2 cloves.

Cooking process:

To prepare the basics of pork, the meat must be washed under the tap and cut into thick pieces.
Pour vegetable oil into a saucepan and heat it on the stove. After the oil has split, you can put the meat in a saucepan and fry it over high heat until golden brown.
Pour a glass of clean water over the meat and add a bay leaf. Reduce the heat and leave the dish to simmer the meat under a closed lid for 15 minutes.
While the meat is cooking, you need to prepare the carrots and onions. Cut the onion into half rings and place in another frying pan with vegetable oil. Add a little sugar and water to the onion and simmer until transparent.
Grate the carrots on a coarse grater and add to the fried onions. Stir the mixture and fry until fully cooked. After the vegetables are ready, add tomato paste with salt and spices.
The composition is thoroughly mixed. Pickled cucumbers are cut into small cubes or grated on a coarse grater. Add to gravy. The mixture is mixed and simmered for about 10 minutes.
Then add flour to the mixture, mix the roast thoroughly and simmer for about 5 minutes. You can add any spices to your taste. After the gravy is ready, add it to the frying pan with the meat, stir and simmer for about 15 minutes. At the end of the cooking process, garlic passed through a press is added.

Azu prepared according to this recipe turns out incredibly tender and tasty, so it is best served with mashed potatoes.

Recipe for tasty and juicy beef with vegetables

Ingredients:

beef - 400 grams;
pickled cucumbers - 3-4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 500 grams;
garlic - 2-3 cloves;
fresh parsley and dill;
butter - 50 grams;
salt;
pepper;
tomato - 1 pc.

This stew with pickles is very tender and has a pronounced aroma.

Delicious recipe with cheese and nuts

This salad, like one of the previous ones, is laid in layers. It will be great if you have a cooking ring. For this recipe you will need:

Boiled beef – 500 g
Walnuts - 1 cup
Garlic - 2 cloves
Pickled cucumbers -150 g
Chicken eggs - 4 pcs
Gouda cheese (or any other hard cheese) - 150 g
Mayonnaise 100 g.

Cooking steps:

Cut the beef.
Three eggs, cheese and cucumbers on a grater. Place all ingredients in separate containers, do not mix anything.
Grind the garlic in a garlic press and add to the cucumbers.
Grind the walnuts in a convenient way and start laying out the salad.
Add beef, then eggs, cucumbers and cheese. Coat each layer with mayonnaise.
Sprinkle chopped nuts on top and add a sprig of herbs. Place the salad in the refrigerator for an hour, after which it can be served.

Cooking method

Our actions are:

Wash the meat and remove all the bones.
Cut into large strips about 1 cm thick.
Fry in a frying pan until golden brown.
Finely chop the onion.
Grate the carrots on a medium grater.
Pour the vegetables into the meat and continue to simmer.
Cut pickled or pickled cucumbers into strips and add to the frying pan.
Then divide the tomatoes into large cubes, mix with chopped garlic and add to the beef.
Simmer under a closed lid over low heat for about half an hour.
Peel the potatoes, cut them into lengthwise pieces and fry in a separate frying pan.
As soon as the potatoes turn golden, add them to the rest of the ingredients and simmer for another 10-15 minutes.

Decorate the finished dish with parsley and dill, sesame seeds and black peppercorns.