Beef goes well with pickles. This combination gives us a tasty and satisfying dish for a daily or festive menu. How is beef with pickles prepared according to different recipes?

Ingredients

Beef 0 kilograms Bulb 1 piece(s) Tomatoes 2 pieces) Garlic 1 clove Sunflower oil 80 milliliters

• Servings: 1
• Cooking time: 1 minute

Cucumber Beef Recipe

There is nothing superfluous in this dish, it is quite simple to prepare. Here is the list of ingredients:

• 0.5 kg of beef;
• 3 small pickles;
• 1 onion;
• 2 large tomatoes;
• 1 clove of garlic;
• 80 ml of sunflower oil;

Freeze the beef a little to make it easier to cut into beautiful cubes, but do not freeze the meat to a stone state. Cut it into pieces about 1.5-2.5 cm thick.

In a cauldron with hot sunflower oil, fry the meat over high heat for about 20 minutes. As soon as the liquid evaporates, put finely chopped onion, chopped garlic in a cauldron. Cook the dish for 3 minutes.

Pour into a cauldron about 0.5 tbsp. water. After 20 minutes, put there peeled and chopped tomatoes, chopped cucumbers. Salt the dish and simmer it under the lid for about 20 minutes.

Beef with cucumbers and honey

The combination of meat, pickles and honey in one dish is just a blast for our taste buds. Surprise your family with this dish. To prepare it you will need:

• 800 g of beef;
• 4 medium pickles;
• 3 art. l. honey;
• 1 st. low-fat cream;
• 3 art. l. wheat flour;
• 40 g butter;
• 1 st. l. sunflower oil;
• 2 onions;
• 1 bay leaf;
• salt.

Cut beef and onion into small pieces. Heat 2 types of oil in a deep frying pan, 4 minutes. fry the onion, add the meat and fry for another 6 minutes. on a good fire. Add salt, bay leaf and honey to the dish. Pour 700 ml of water, cover the pan with a lid and simmer it all for 1 hour.

Take 1 ladle of the broth formed there from the pan. Dilute flour in it. Cucumbers cut into thin strips. Put them in the flour and broth mixture. Pour the pickled cucumber into the skillet. When it all boils, let it boil for another 5 minutes.

Lastly, pour the cream into the pan. Wait until the dish is very hot, but do not bring it to a boil again. Remove the skillet from the heat and serve.

If you don't really like beef, you can use pork in the recipes described, this meat is also suitable. It cooks a little less, so adjust the cooking time yourself. As a side dish, potatoes or any porridge are suitable for beef.

Beef azu with pickles is one of the main dishes in Tatarstan, and it must be cooked in accordance with all the rules and customs. And this applies not only to the correct choice and preparation of ingredients. So the basics need to be cooked only in a great mood and without any offense in the soul, otherwise all the anger will go to the one who will eat this dish.

Azu is an ancient dish of the Tatars, for the preparation of which they used horse meat, lamb and beef, but not pork, since the Tatars are adherents of Islam. Today there are different options for its preparation and every housewife is ready to show off her signature recipe.

Ingredients:

• half a kilo of beef;
• onion;
• two tomatoes;
• 420 g pickled cucumbers;
• a spoonful of tomato puree;
• garlic clove;
• parsley.

Cooking method:

1. We cut the beef into long strips and fry in portions in refined oil. If you put all the meat at once, then it will give juice and begin to stew, and we need roasted beef with a golden crust.
2. In the same oil where we overcooked the meat, sauté the onion cubes until soft.
3. Remove the skin from the tomatoes, grind the pulp on a grater. Stir tomato puree in water (half a glass).
4. We take a saucepan, put meat, onions, grated tomatoes there and pour in the juice obtained from the pasta. Stew the ingredients for 40 minutes, if you have old beef, then at least an hour.
5. As soon as the meat becomes soft, spread the canned cucumbers cut into strips, salt, pepper, put a bay leaf.
6. After five minutes, put the chopped clove of garlic and parsley, mix, turn off the stove and let the aza brew for 15 minutes.

Cooking in a multicooker

You can cook the basics in a slow cooker, so the dish will turn out even more appetizing, because in it the ingredients will not be stewed, but languished, which will make the meat more tender and soft. If you do not know how to cook basics in a slow cooker, then write down the recipe.

Ingredients:

• 650 g beef pulp;
• two onions;
• two sour cucumbers;
• two garlic cloves;
• three tablespoons of tomato sauce (paste);
• herbs, spices.

Cooking method:

1. Pour oil into the bowl of the appliance, heat it in the “Frying” mode and overcook the pieces of beef until golden brown.
2. Then we send onion quarters to it, and as soon as the vegetable becomes soft, pour in the tomato sauce (paste), add salt and pepper to taste, put the sour cucumbers chopped on a grater and cook according to the “Stew” program for 30 minutes. If after the signal the meat is still harsh, then we extend the cooking time.
3. For ten minutes, put the garlic passed through the press, serve the finished azu with fresh herbs.

with potatoes

For azu, you can take not only any type of meat, but also add other ingredients, such as potatoes. Azu with potatoes and pickles is not only tasty, but also satisfying.

Ingredients:

• a kilo of beef;
• 750 g potatoes;
• 350 g cucumbers from a jar;
• half a glass of tomato puree;
• two bulbs;
• two tomatoes;
• three garlic cloves;
• seasonings, salt.

Cooking method:

1. We take a cauldron, pour oil into it and overcook thin strips of beef.
2. Separately, overcook the tomato puree in oil and then transfer to the meat, season with seasonings, pour in water (broth), simmer until the beef is half cooked.
3. Saute chopped onion until transparent. We cut the potatoes into small cubes and also overcook them until golden brown. Potatoes can be boiled, so you reduce the fat content of the finished azu.
4. In a dry frying pan, lightly fry a spoonful of flour, then pour in a little broth in which the meat is stewed, stir, warm up and, together with onions, bay leaves, peppercorns and chopped pickles, send to a cauldron, simmer for ten minutes.
5. Then we lay the potatoes, after 15 minutes we put the tomatoes grated without skin and chopped spicy vegetable.
6. Stew the azu for another five minutes, sprinkle with fresh herbs and turn off the stove.

Azu in Tatar

Azu in Tatar is a national recipe for oriental cuisine, which was prepared from horse meat and vegetables. Today you can cook basics from beef, pork, poultry and even rabbit.

Ingredients:

• 320 g beef tenderloin;
• two carrots and one onion;
• two tomatoes;
• three potato tubers;
• two tablespoons of tomato sauce (paste);
• two sour cucumbers.

Cooking method:

1. Meat cut into cubes. We cut the tomatoes and onions into cubes, and pickles into strips. We note right away that salted or pickled cucumbers are suitable for the Tatar azu, but not lightly salted.
2. We cut the potatoes into cubes, three carrots on a grater.
3. Let's start frying the ingredients. First, put the meat in a frying pan with oil, fry until golden brown. Then pour the onion with carrots, after two minutes we shift the contents of the pan into a saucepan.
4. We put tomatoes and cucumbers, pasta, spices, sprinkle salt carefully, do not forget that the vegetable is salty. Pour water so that it half covers all the components of the dish, and simmer over low heat.
5. At this time, overcook the potatoes until golden, and as soon as the meat is almost ready, transfer it to a saucepan. We cook for about ten minutes, the main thing is that the potatoes are not digested, otherwise you will get porridge with meat. Sprinkle the finished azu with chopped herbs.

How to make with rice

Azu can be cooked not only with potatoes, but also with rice. It makes for a hearty and delicious dinner. It is better to boil rice groats in advance, so you will save time on preparing the main dish.

Ingredients:

• 320 g beef tenderloin;
• 320 g of rice grains;
• carrots and onions;
• two pickles;
• three garlic cloves;
• two tablespoons of tomato puree.

Cooking method:

1. Rice grains are washed, poured with water in a ratio of 1: 2 and cooked until incompletely cooked, about 15 minutes.
2. If you have a cauldron, then the basics can be cooked in it, overcooked and immediately stewed. If not, overcook the ingredients in a pan, and then stew in a regular saucepan, but in a cauldron it turns out tastier.
3. So, we start frying with pieces of beef, then put chopped onions and grated carrots to the roasted meat, simmer the beef with vegetables for 15 minutes.
4. Then we put half-cooked rice along with tomato paste, chopped garlic, cucumbers and spices. Pour in about a glass of water and simmer the azu for half an hour.

Recipe for baking in the oven

Azu can be put out on the stove, in a slow cooker and in the oven. For the last method, we will take clay pots, which make the dish even richer and more aromatic, and also organize a beautiful serving.

Ingredients for two pots:

• 380 g of beef pulp;
• two canned cucumbers;
• six potato tubers;
• two cloves of garlic;
• bulb;
• two large tomatoes;
• 350 ml of broth (water);
• spices, herbs.

Cooking method:

1. Fry the meat pieces in oil until golden brown, then put the chopped cucumbers and onions, keep on fire for a couple of minutes.
2. Divide the contents of the pan into bowls. We close the meat with vegetables with small potato sticks, sprinkle with spices, chopped garlic and spread the chopped tomatoes.
3. Pour in the broth, cover the pots and send to the oven for 45 minutes (temperature 180 ° C).
4. We serve the finished azu directly in pots, sprinkled with herbs.

With the addition of mushrooms

Another interesting azu recipe involves the use of mushrooms. For the recipe, you can take any mushrooms, like forest mushrooms, oyster mushrooms or champignons. Azu can be stewed with or without potatoes. You can also use a mixture of Georgian spices, which will give the finished dish a special piquancy.

Ingredients:

• half a kilo of beef;
• 320 g mushrooms;
• 320 g pickled cucumbers;
• two onions and carrots;
• two cloves of a spicy vegetable;
• two tablespoons of tomato puree;
• seasonings.

Cooking method:

1. Overcook the pieces of beef in oil, then put the chopped onions and carrots to it.
2. Separately, fry the sliced ​​\u200b\u200bmushrooms until the liquid has completely evaporated, then spread the cucumbers, pasta and simmer for a couple of minutes.
3. We put two roasts in a saucepan, put seasonings, pour a little water and simmer the meat pieces until soft.

We hope that now you have been able to get a little closer to oriental cuisine and appreciate its taste with the help of our recipes.

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I cooked from homemade chicken, but I think it will turn out delicious with any meat. Especially, I imagine, it will be delicious with beef. Wash the chicken, cut into portions.

I cooked in a slow cooker, but you can also cook in the oven and on the stove.

Preheat the multicooker in the "frying" mode for 5 minutes. In a dry, well-heated multicooker bowl, put chicken pieces and fry on both sides for 2 minutes.
Do the same with the pan if you cook on the stove. Heat the pan well for 3-5 minutes and then spread the meat on it. If you decide to cook in the oven, put the meat on the bottom of the mold, mix all the other products and put on top and bake in the oven in this way, mix once during the baking process.

Cut onions, garlic, tomatoes, carrots and cucumbers. I cut everything coarsely so that the vegetables do not boil. But you can cut all vegetables, except cucumbers, finely or grate, then you get a more uniform thick sauce.

Mix, add water. In my case, the chicken is homemade and it will take a long time to cook, so I add a glass of water. But if the chicken is purchased, which will be ready in 30 minutes, 1/2 cup is enough.

Bring to a boil and switch to the "milk porridge" mode. Cook until chicken is fully cooked.
My chicken cooked for 1.5 hours.

Meat with pickles is a real, tasty and hearty home-cooked lunch that can perfectly feed the whole family. And if you have not tried this yet, then write down the recipe.
Recipe content:

If you want to cook pork in a new way, then use this recipe. This recipe uses pork, although you can substitute veal, beef, lamb, or chicken if you wish. Preparing this dish is quite simple, and the meat is very soft and tasty. The sauce, with its delicate density, envelops each piece of meat, and tiny cucumbers, falling on the teeth, pleasantly burst in the mouth. All this makes the dish unexpected and spicy. You can cook food in any dish, but cast iron is considered the best for frying and stewing. Although you can use any pots and pans that are at hand, and even modern technology, like a slow cooker.

In addition, to enrich the taste of the dish, you can add tomato paste or grated tomatoes to the sauce. It is advisable to use cucumbers themselves slightly sour, and not pickled. You need to be careful with salt here, it should be borne in mind that the cucumbers are already salted. And yet, if potatoes are added to the composition of this dish, then the dish will acquire Caucasian roots. So, for example, the national Tatar dish - azu, is prepared from stew with potatoes and pickles in a spicy tomato sauce.

• Calorie content per 100 g - 155 kcal.
• Servings Per Container - 6
• Cooking time - 3 hours

Ingredients:

• Pork - 1.5 kg
• Pickled cucumbers - 5 pcs.
• Onion - 2 pcs.
• Bay leaf - 3 pcs.
• Allspice peas - 4 pcs.
• Salt - about 1 tsp or to taste
• Ground black pepper - a pinch or to taste
• Vegetable oil - for frying

Cooking meat with pickles

1. Cut pickled cucumbers into 3 mm rings and soak in water for 15 minutes so that a little salt comes out of them. Then transfer to a sieve and rinse with clean water.

2. Place the cucumbers in a heavy-bottomed pot, add the peeled onion, bay leaf, peppercorns, and cover with water to just cover the cucumbers.

3. Boil the ingredients on a large flame, then make the medium temperature and boil the cucumbers for about 1 hour.

4. In the meantime, while the cucumbers are cooking, prepare the meat. Clean it from the film and veins, wash, dry and cut into medium-sized pieces. Do not chop too finely so that the meat does not become dry during frying.

5. Heat a frying pan with oil, dip the meat into it and fry over a large flame so that it is covered with a crust. This will seal it and keep all the juice.

6. Then transfer the meat to a saucepan with cucumbers, replace the onion with fresh, add spices and spices.

7. Pour food with water, 1 finger above their level and simmer for about 1 hour after boiling over low heat. 10 minutes before cooking, season the dish with salt and pepper to taste.