This Tatar-style azu is pure comfort in one pan: tender beef and golden potatoes tossed with tangy pickled cucumbers, fresh dill and a savory tomato sauce. It comes together fast enough for a busy weeknight yet tastes like a slow-cooked stew. If you love hearty beef dinners, try our Glazed Braised Beef Tenderloin or our Kazan Kebab: Slow-Cooked Beef and Potatoes.
Ingredients
- 400 g (14 oz) beef or chicken
- 2 potatoes
- 1 onion, chopped
- 1 tomato, grated
- 1/2 tsp tomato paste
- 1 garlic clove, minced
- 4 pickled cucumbers, diced
- Fresh dill and parsley
- Salt, pepper, sugar, paprika, and dried garlic to taste
- Oil for frying
Instructions
- Fry the potatoes until golden and set aside. Then fry the onion and meat with the spices; add the grated tomato, garlic, and tomato paste.
- Return the potatoes to the pan, add the pickled cucumbers and herbs, and toss everything together. Simmer a few minutes to meld the flavors.
Tips
- Cut the potatoes into even pieces so they brown at the same rate and stay crisp at the edges.
- Add the pickled cucumbers at the very end — their tang brightens the rich sauce without turning mushy.
- For more stovetop braising know-how, the cooking guides at Serious Eats are worth a read.
Nutrition: per 100 g: 137 kcal, protein 7.6 g, fat 6.2 g, carbs 13.5 g.
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