Recipe ase in Tatar
It has long been noticed that the kitchen of the peoples living in the same areas that are prone to inter-ethnic marriages, perfectly mixed and the result of the interpenetration of cultures like everything. It happened once, and with a traditional Tatar dishes - ase. If today the visitor any caf with traditional Russian cuisine to put a plate of ATPase of beef tartare, a very surprised and asked what was in this dish Tatar. At first glance, ase beef tartare is very similar to ordinary stew that is cooked women of different nationalities, and only felt the taste of a dish, you will realize that it does not look like anything from the fact that you ever tasted: spicy, pungent It puts a lot of flavor to a standstill. No need to wonder what gives the seemingly ordinary stewed meat zest, simply find a recipe ase in Tatar, and you'll understand.Traditional version
At 400 grams of beef will need 2 large onions, 100 grams of butter and 50 g of vegetable oil 3 medium sized cucumber, 3 tablespoons. tablespoons of tomato paste or puree.
Traditionally cooking ase Tartar begins to butcher. Veal or beef tenderloin need to rinse well and dry with a paper towel or cloth and then cut into long thin slices, carefully along the grain. Meat for the ase of beef tartare is cut the same way as for the preparation of beef stroganoff. Cut meat need to roll in wheat flour and, shaking off excess flour and fry until light browning in butter. Traditionally, oil or melted butter used, but you can take and sunflower. When the meat is beginning reddening, add the chopped onion half rings. Make sure to have enough oil. Simmer meat with onions for about 20 minutes over low heat, stirring frequently. If necessary, add a little broth or water.
Separately, prepare those ingredients that make stew in ase Tatar: finely chop the pickled cucumber, add them to the meat. Boil for some 5 more minutes, then add the tomato paste or tomato puree. In ase be sure to add the bay leaf and allspice, salt and herbs - to taste.Dietary option
In 400 g of chicken will need 50 grams of vegetable oil, 1 large onion, 2 large cucumber and 4 tbsp. Spoon sour cream.
How to cook ase in Tartar, known to many, not all are able to vary the dish and give it new life. If beef meat seems too hard, or is it you just do not like it, cook ase tartare Chicken. To make this option dietary use only chicken breasts - from other parts of the chicken ase not work. The first phase will be the same as in the preparation of ATPase of beef: Cut the meat into small cubes along the fibers and roll in flour. Azu Tartar of chicken fried in vegetable oil only to the amount of cholesterol is not too high. Next to the roasted meat is added onions, chopped feathers. Meat stewed with onions for about 15 minutes, then to put the finely chopped pickles. There's a secret - with cucumbers it is necessary to clean off the peel. When protushatsya cucumbers with meat 5 minutes, add spices, garlic and very little fat sour cream (tomato ase in Tatar Chicken is not added). Before serving, sprinkle with chopped herbs ase.
At 400 g mutton take 3 onions, 4 pickles, 2 tablespoons. tablespoons of tomato paste and 2 ripe tomatoes.
Azu Tartar lamb cooked in two ways. The first version of the preparation is the same as to how prepared ase tartare of beef. The second option is more interesting and useful, as prepared in the pot. Meat choose carefully. This can only be cutting. Cut it into thin strips along the grain, roll in flour and fry in a pan until light golden brown. Separately, fry the chopped onion coarsely. Place in a clay pot with a thick meat and onions, add chopped pickles, salt and spices, tomato paste and finely diced fresh tomatoes. Mix all, cover and place in the oven on low heat for an hour and a half (depending on the meat).