Tatar Azu (beef with potato)

Tatar Azu (beef with potato)

Tatar Azu (beef with potato)

Course: Main Course

Dive into a dish that brings the heartiness of beef and the comfort of potatoes together, seasoned with a hint of tartness from pickled cucumbers. This recipe, known as Tatar Azu, is a culinary journey to the Tatar regions, where it has been warming hearts and homes for centuries. It’s a testament to the simplicity of ingredients coming together to create a meal that’s both satisfying and steeped in tradition.

Tatar Azu is a dish with roots deeply embedded in the Tatar culture, dating back to times when hearty and filling meals were essential for the nomadic lifestyle. The combination of beef and potatoes, enriched with the tanginess of pickled cucumbers and the sweetness of carrots, creates a balance of flavors that is both unique and comforting.
From a nutritional standpoint, this dish offers a good balance of protein from the beef, carbohydrates from the potatoes, and vitamins from the carrots and garlic. The pickled cucumbers add a probiotic touch, aiding in digestion and adding a refreshing contrast to the richness of the meat.
Calorie-wise, while the beef and potatoes make it a hearty meal, the use of vegetable oil and butter should be moderated to keep it on the healthier side. However, the overall nutritional value of Tatar Azu, with its high protein content and vegetables, makes it a beneficial addition to a balanced diet, especially when served with a side of fresh greens.
In a culinary landscape often dominated by fast food and quick fixes, Tatar Azu stands out as a reminder of the joy of slow-cooked meals that not only feed the body but also the soul. It’s a dish that resonates with the warmth of home cooking, bringing together flavors that have been cherished for generations. As you savor each bite, you’re not just enjoying a meal; you’re partaking in a rich history that celebrates the simplicity and depth of Tatar cuisine.


  • 1 large carrot chopped

  • Half a cup of chopped pickled cucumbers

  • 500 g (1 lbs) of beef, diced

  • 2 large potatoes, cut into strips

  • 1 cup beef broth

  • 4 cloves garlic, cut into rings

  • 1 white onion, cut into half rings

  • 3 tbsp tomato paste

  • 20 g (0.7 oz) butter

  • 5 tbsp vegetable oil

  • Salt/pepper to taste

  • Any greens (optional)


  • Saute the potatoes on 2-3 tbsp of the sunflower oil until golden brown. About 15 minutes.
  • In another frying pan, saute the onions, garlic and carrots in the remaining sunflower oil for 7-8 minutes until the carrots are soft.
  • When the potatoes are ready, remove them from the frying pan into a separate plate. In the same pan, saute the beef for about 7 minutes until it turns brown.
  • When the meat is ready, add cooked potatoes, cucumbers, tomato paste, vegetable mixture, broth, butter, salt and pepper to the pan.
  • Cook the dish for another 10 minutes with the lid closed. Add any greens if you like. But even without greens, the dish turns out very tasty.

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