📝 About This Recipe
Originating from the Tatar heritage of Central Russia, Azu po-Tatarsky is a robust, soul-warming stew that masterfully balances savory beef with the sharp tang of fermented pickles. This dish is celebrated for its unique technique of incorporating fried potatoes directly into a rich, garlic-infused tomato gravy, creating a 'one-pot' masterpiece of textures. It is the ultimate comfort food, offering a complex flavor profile that is simultaneously earthy, spicy, and refreshingly acidic.
🥗 Ingredients
The Meat and Aromatics
- 700 grams Beef Chuck or Rump Steak (cut into thin strips 1x4cm across the grain)
- 2 medium Yellow Onions (thinly sliced into half-moons)
- 4 tablespoons Ghee or Vegetable Oil (divided for frying)
- 4 cloves Garlic (minced)
The Tangy Sauce Base
- 3-4 medium Fermented Pickles (Dill) (peeled if skin is tough, cut into small matchsticks)
- 2 tablespoons Tomato Paste (high quality)
- 300 ml Beef Broth (hot)
- 1/2 cup Canned Crushed Tomatoes (for extra body)
- 2 pieces Bay Leaves
Potatoes and Seasoning
- 800 grams Potatoes (waxy variety, peeled and cut into thick batons/fries)
- to taste Salt (be careful as pickles are salty)
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Red Chili Flakes (optional for a traditional kick)
For Garnish
- 1 handful Fresh Cilantro or Parsley (finely chopped)
- 2 stalks Green Onions (sliced)
👨🍳 Instructions
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1
Pat the beef strips dry with paper towels. In a heavy-bottomed Dutch oven or deep skillet, heat 2 tablespoons of oil over high heat until shimmering.
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2
Sear the beef in batches to ensure it browns deeply rather than steaming. Remove the browned meat to a plate and set aside.
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3
In the same pot, reduce heat to medium and add the sliced onions. Sauté for 6-8 minutes until golden brown and soft, scraping up the flavorful beef bits from the bottom.
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4
Stir in the tomato paste and cook for 2 minutes to 'fry' the paste, which removes the raw metallic taste and deepens the color.
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5
Return the beef and its juices to the pot. Add the hot beef broth, crushed tomatoes, bay leaves, and black pepper. Cover and simmer on low heat for 40-50 minutes until the beef is tender.
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6
While the beef simmers, prepare the pickles. If the skins are thick, peel them first. Slice into thin matchsticks. Sauté the pickles in a small separate pan with a splash of water for 5 minutes to soften them before adding to the stew.
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7
In another large frying pan, heat the remaining 2 tablespoons of oil. Fry the potato batons until they are golden and crispy on the outside but still slightly firm in the middle. Season them lightly with salt.
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8
Once the beef is tender, add the softened pickles to the Dutch oven. Stir well and let simmer for another 5 minutes.
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9
Gently fold the fried potatoes into the beef stew. Add the minced garlic and chili flakes at this stage.
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10
Cover and let everything simmer together for a final 10 minutes. This allows the potatoes to soak up the sauce without becoming mushy.
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11
Taste the sauce. Adjust salt only now, as the pickles and broth provide significant sodium. Remove the bay leaves.
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12
Turn off the heat and let the dish rest for 5 minutes. Serve hot, garnished generously with fresh herbs and green onions.
💡 Chef's Tips
Use fermented (brined) pickles rather than vinegar-based ones for the most authentic, complex flavor. Don't skip frying the potatoes separately; this creates a structural barrier that prevents them from turning into mashed potatoes in the stew. If the sauce becomes too thick, add a small splash of pickle brine for extra zing and moisture. Cutting the beef across the grain is essential for that melt-in-your-mouth texture. For a richer version, use Ghee (clarified butter) for all the frying stages.
🍽️ Serving Suggestions
Serve with a side of thick-cut rye bread to soak up the savory tomato gravy. A dollop of cold sour cream (Smetana) on top provides a beautiful creamy contrast to the acidity. Pair with a crisp vodka or a robust red wine like a Georgian Saperavi. Accompany with a simple fresh salad of cucumbers and tomatoes to cleanse the palate between bites.