Azu from beef. Video

You will need: – 500 g of beef (pulp); – 3-4 pickled cucumbers; – 4 medium sized tomatoes; – 5 potatoes; – 2-3 medium onions; – 3 cloves of garlic; – vegetable oil for frying; – ground black pepper to taste; – salt to taste.

Clean the beef from films and veins. Rinse under cold water, pat dry with a kitchen towel and cut into small bars no more than 1 cm wide.In this case, be sure to cross the fibers, then the finished beef will be softer and more tender.

Remove the skin from the tomatoes by scalding them with boiling water or dipping them into it for a few seconds. After this procedure, the skin can be easily removed. Pass the tomatoes through a meat grinder or chop them in a blender. Peel the garlic and crush it with the garlic press. Mix with tomato puree.

Peel the onion, wash it and chop it into half rings. Pour vegetable oil into a deep frying pan and fry the onion until translucent. Then add the meat and fry for another 5 minutes.

Cutting onions is easier if the knife is moistened with cold water, then it may be possible to avoid tears.

Pour the tomato-garlic mass into the meat with onions and simmer over low heat. Cut the pickled cucumbers, but better sauerkraut, into small cubes or sticks. Add them to the meat, season with salt and pepper to taste and continue cooking over low heat.

Now you need to cook the potatoes. Peel it, wash it and cut it into cubes. Fry the potatoes in vegetable oil until browned. Season with salt. When almost all the liquid has evaporated from the basics, mix it with the potatoes and serve.

Potatoes can be deep-fried until golden brown

You will need: – 500 g of beef (pulp); – 1 tomato; – 1 head of onion; – 2 pickles; – 1-2 sweet red peppers; – 1 tbsp. tomato puree; – 1 clove of garlic; – 2 tbsp. flour; – ½ tsp. sugar; – vegetable oil for frying; – black ground pepper to taste; – salt to taste; – parsley.

Remove the films from the meat, wash it, wipe it off and cut into cubes. Sprinkle with pepper and salt and lightly fry in vegetable oil. Add 2 cups water and dip the peeled onion into the meat without cutting. Simmer for half an hour under a closed lid. Then remove the onion and discard.

Cut the bell peppers into strips and add to the meat. Dip the tomatoes in boiling water for a few seconds and peel them off. Cut the tomatoes into small pieces and add to the basics. Chop the garlic and add to the goulash too.

Fry the flour until creamy, cool and mix with water until a homogeneous liquid gruel. Add tomato sauce and sugar to it, stir and pour in the basics. Check for salt, add salt if necessary.

Cut pickles or pickles into small pieces and toss in the sauce. Cook for another 5 minutes. Serve the basics with chopped herbs, it is better to take fried potatoes or boiled rice for a side dish.