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Azu with beef pickles with tatar potatoes
4 servings1 hour 30 min
Beef - 500 grams, Onions - 1 pc., Carrots - 1 pc., Tomatoes - 2 pcs., Potatoes - 4 pcs., Pickles - 2 pcs., Tomato paste - 2 tbsp., Vegetable oil - 4 tbsp., Bay leaf - 2 pcs., Salt - to taste, Dry spices - to taste
How to make azu with beef pickles with Tatar potatoes? Prepare the necessary ingredients. I used beef, but lamb or horse meat would also work well. It is better to take pickled cask cucumbers. I only had gherkins, so I used them. 
Wash the meat and dry it well with paper towels. Cut it into bars like a regular goulash. Note that the meat is cut across the fibres to keep it soft when frying. 
In a frying pan, heat the vegetable oil and send the chopped meat to it. 
Fry the meat over a high heat, as if sealing the juice inside it to keep it soft. Stir the meat intensively to fry on all sides. 
Peel the onions and cut into thin strips. So that the onion does not pinch your eyes, wash it and the knife with cold water. 
Send the onions to the meat, stir and continue to fry. 
Peel, wash and grate the carrots. Send the carrots to the meat with the onions, stir and continue to fry. 
Wash the tomatoes and cut into a medium cube. Cut the cucumbers into thin strips. 
Add the chopped cucumbers and tomatoes to the meat and stir. 
Add the tomato paste, salt and dry spices. The cucumbers are pickled, so they will give part of the salt when stewing, so it is better to salt a little first, and at the end, having tried, if necessary, add more salt. 
Pour hot water over the meat with the vegetables to cover it completely and leave to simmer for an hour. If the meat is old and tough, then the time will have to be increased. 
At the very end, put a couple of laurel leaflets in Aza. Now you can add more salts and spices if necessary. Cover the pan with a lid, turn off the heat. Let the meat infuse a little. 
Wash the potatoes, peel and cut into strips. You can additionally dry it with a paper towel to make it dry. So potatoes are better fried. 
In a frying pan, heat the vegetable oil and send potatoes to it. 
Fry the potatoes until ruddy, stirring occasionally. 
Add the fully finished potatoes to the aza and stir. When serving, you can sprinkle the dish with chopped greens. Enjoy your meal!