Azu in Tatar Style (Vegetable Beef Stew)

Steps

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  1. Rinse meat, cut on pieces across fibers. Pre-heat a frying pan on a hub, pour in 2 tablespoons of oil. In hot oil lower pieces of meat and fry on the maximum fire about 7 minutes. Season beef with salt and pepper closer to the end of process as salt extends some juice from meat. Pieces of beef have to become slightly ruddy from above after frying.
  
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  2. Cover meat in a frying pan with water (200 ml.) and stew on low fire about 30 minutes to softness of pieces.
  
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  3. At that time prepare potato. Peel tubers, cut into large straws, shift into pre-heated with oil frying pan and salt. Fry potatoes for 10 minutes to semi-readiness. Slices have to keep as much as possible the wholeness that is why it is not necessary to mix them often.
  
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  4. Peel carrots and onions, chop carrots on a large grater and cut onion by means of knife. When meat broth evaporates, put vegetables in a frying pan and fry them for 5 minutes together with meat.
  
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  5. Peel tomatoes by pouring vegetable with boiled water. Cut pulp in any way, add to the main structure and fry several minutes.
  
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  6. Add paste and pour in the filtered water so that it completely covers structure.
  
  In conclusion add potatoes. Stew azu under a cover for 20 minutes on small fire. Bring a dish to taste by adding necessary seasonings. It is permissible to regulate the amount of seasonings independently, trying to obtain the necessary taste.
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  7. After azu (vegetable beef stew) is ready, it has to be covered for more 15 minutes.
  Bon Apettite!