How to cook meat with pickles, a step by step recipe with a photo. Beef recipes with pickles Meat and pickles what do we cook

Deliciously tasty, soft and juicy meat with pickles and sour cream. For the preparation of this dish, you can use beef, and veal and pork, depending on what you have. The taste of the final dish is highly dependent on the taste of the pickles, so choose your picks carefully.

• Meat (beef, veal or pork) - 700 g
• Pickled cucumbers - 3-4 pcs. medium size
• Bulb onions - 1 pc.
• Sour cream - 200 g (any fat content)
• Flour - 1 tbsp. a spoon
• Salt to taste
• Pepper to taste
• Dried herbs (dill and parsley) - to taste

Preparation:

Peel the onion and cut into small cubes. Heat some vegetable oil in a skillet and add the onion. Saute the onion until soft and lightly browned over low heat with stirring.

While the onions are fried, wash the meat and cut into thin strips. Put the meat in the pan to the ready-made onion, add the heat to the maximum and fry the meat until it acquires a lighter color. This will take approximately 3-5 minutes. Be sure to stir the meat so that it does not burn.

Then reduce the heat, add ¾ glass of water to the meat, and cover the pan with a lid. Simmer the meat over low heat for 1 hour.

While the meat is stewing, prepare the sour cream sauce. To do this, first combine a little hot boiled water with flour and stir so that there are no lumps. Add sour cream and stir again.

Grate pickles on a coarse grater and add to the meat 15 minutes until cooked.

Pour in the sour cream sauce. Stir the meat, sauce and cucumbers thoroughly.

Cover the pan and simmer the meat for another 15 minutes. At the end of cooking, salt and pepper the meat and add dried herbs. Mix thoroughly and can be turned off.

The meat with pickles is ready, serve hot with any side dish of your choice.

duxovka.ru

Stewed meat with pickles

Note to the hostess:

Salted soup can be made edible - if you dip rice wrapped in cheesecloth in it, the rice will absorb excess salt. The rice must then be thrown away.

There are a great variety of meat dishes, both simple and complex. After reading this article, you will learn how to cook meat with pickles, this is one of the simple dishes, but with an original taste.

Meat recipe with pickles:

• Meat (pork) - 800 g
• Onions - 120 g
• Pickled or pickled cucumbers - 270 g
• Sour cream 10% - 200 g
• Garlic - 4 teeth.
• Curry
• Ground black pepper
• Vegetable oil
• Greens

So, we begin to prepare meat stew with pickles. First, you need to cut the meat into portions and fry it a little in a preheated pan with the addition of vegetable oil. Be sure to put the meat in a well-heated frying pan! Then, you need to add the onion to the meat and also fry it. This entire process will take approximately 10 minutes.

Then add water (250-300 ml) to the meat and simmer for 20 minutes. After 20 minutes add diced pickles to the meat. And we continue to stew the meat with pickles for another 20 minutes, stirring occasionally. Those. total cooking time 50 minutes.

You can, of course, reduce the stewing time, it all depends on what kind of meat you have, young or old, pork or beef, etc. At the end, add sour cream, garlic, salt and pepper, curry to the stew with pickles. Stir, simmer for another 3-5 minutes, add herbs (if available) and turn off the heat.

The pickle stew is done! Bon Appetit!

Which meat dish do you like the most? I would be glad to receive your comments.

domashnaya-kuhna.ru

Meat with pickles

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. This dish is prepared quite simply, and the meat turns out to be very soft and tasty. The sauce, with its delicate thickness, envelops every 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 the dish in any dish, but cast iron is considered the best for frying and stewing. Although you can use any pots and pans at hand, and even modern technology, like a slow cooker.

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

Cooking meat with pickles

1. Cut the 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. Put the cucumbers in a heavy-bottomed saucepan, add the peeled onion, bay leaf, peppercorns and cover everything with water so that it only covers the cucumbers.

3. Bring the ingredients to a boil over a high flame, then bring them to medium heat and boil the cucumbers for about 1 hour.

4. Meanwhile, while the cucumbers are boiling, prepare the meat. Peel it of film and veins, wash, dry and cut into medium-sized pieces. Do not chop very finely so that the meat does not dry out during frying.

5. Heat a frying pan with oil, dip the meat into it and fry it over a high flame until it is covered with a crust. This will seal it and preserve all the juice.

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

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

8. Serve the finished dish fresh. Serve with mashed potatoes or boiled rice. Meat and gravy go well with these products.

tutknow.ru

Obscene delicious pork with pickles

Date: 29 02 2016

Hello my dear readers! With all the abundance of recipes stored in my head, sometimes this very head cannot figure out what to cook for dinner? Not that the fantasy is exhausted, but simply there is a certain set of products (or a product) that must be "disposed of". Today the question loomed in front of me was where to attach two pickled cucumbers so that the jar in which they float would not take up space in the refrigerator. Pork with pickles seemed like a good option to me.

Of course, pickles, and even in the amount of only two pieces, do not have to be located in such luxurious apartments as a three-liter jar. But real lovers of homemade food (like me) feel sorry for pickled cucumbers with their own hands and do not "compact" them, moving them into smaller containers. By the way, pickling cucumbers in three-liter jars is a cool method in the absence of your own cellar. So, I, like a real woman, masterfully solved the problem - to get rid of the refrigerator from a three-liter jar, I needed only a kilogram of good pork, half a liter of sour cream and an hour!

Pork with pickles recipe with step by step photos

Ingredients

• 1 kg of pork.
• 3 medium onions.
• 500 ml sour cream.
• 2 medium pickled cucumbers.
• 1 tablespoon flour (flat).
• Ground black pepper.
• Hot red pepper.
• Ground fenugreek (optional).

Some of the sour cream can be replaced with good cream. This will ennoble the taste and make it more delicate.

How to cook

My remarks

• For cooking, it is best to take a boneless, lean brisket, peritoneum, shoulder blade.
• In all cases, water can be replaced with fat-free broth.
• Add dill herbs if desired.
• When adding spices, taste each time, achieving a harmonious taste.
• Pickled cucumbers can be replaced with pickled cucumbers, as in the preparation of a meat hodgepodge. The substitution is not entirely tantamount, but pickled cucumbers also turn out very tasty.
• This dish is often mistakenly called goulash, although there is nothing in common between goulash and this dish (except that both are made from meat). According to the Hungarian classification of second courses, it is rather tokan (by ingredients). Although for the latter, the meat is cut like beefstoganov, and not into cubes.
• Meat with pickles can be cooked in pots. Put onion in half rings (preferably fried), chopped meat, cucumbers on top of it, then potatoes cut into cubes or slices into pots greased from the inside with sour cream. Fill with sour cream or cream, put in the oven, put in the oven preheated to 180 ° C for 1 hour.
• For purchasing utensils with a stone coating, please contact me in the comments or through the feedback form. I will have the best prices for you!

I am glad that I gave the recipe to you, my dear readers. Now I am waiting, as always, for your comments. Please share the article on social networks - maybe your friends will find it useful too. Subscribe to the blog mailing list - all the fun is still ahead of us. Bye everyone and see you tomorrow!

Always yours Irina.

I thought for a long time what kind of music to prepare for you today on the eve of spring. And suddenly this song. My heart trembled from a long-familiar beautiful voice. My son learned Czech from his songs. I wish the Czech nightingale health and long life.

Karel Gott - I Open Doors

ribchansky.com

Beef stew with pickled cucumbers. Step by step recipe with photo

As far back as I can remember, my mother often cooked a delicious meat dish with pickled cucumbers. I must say that she always pickles cucumbers herself, according to her own recipe. And they turn out to be very tasty, aromatic and crunchy.

It happens that she opens a three-liter jar of cucumbers, everyone will eat delicious cucumbers in the hunt, and a little remains in the jar. And they are in the refrigerator. And then mom makes pickle out of them, and it happens that there is such a delicious stew with cucumbers.

Now I myself pickle the same cucumbers. But I marinate an assortment, which includes cucumbers, tomatoes, cabbage and carrots. Sometimes I will add small onions, or zucchini with squash. So it is better and faster eaten, that little, but that little bit, you see, and the jar is already empty. But no, no, and again the cucumbers stagnated in the refrigerator.

And it happens that you sit and think: "What to cook for dinner?" And you remember that you can cook delicious meat with cucumbers. You take out a jar and open it specially for this occasion.

It happened this time too. I wanted a variety on the menu. The meat was bought from me. The only thing left to do is to take and cook.

Moreover, it is quite simple to cook it. And despite the fact that this meat is also fast enough. To understand what will turn out, I'll give you a rough guide. The dish is similar to Tatar azu and goulash. For the basics, potatoes are also used, we will have pasta for a side dish today. And in goulash, more liquid is used as a gravy, it will be thicker here.

The taste of meat prepared in this way is influenced by the taste of cucumbers. Therefore, you need to choose delicious cucumbers. My cucumbers have a slightly sour-salty-sweet taste. But only in moderation, no taste interrupts each other - everything is balanced. Therefore, the meat is obtained with the same balanced taste.

You know, you can tell a lot, but it's better to cook and try once. Then it will no longer be necessary to tell. After a while, your family will ask you to cook the same meat again.

By the way, there can be any meat, beef, pork, and lamb are also suitable. Using the same recipe, I cooked chicken fillet. In all versions, it turns out just for-cha-tel-but. So let's cook!

Beef stew with pickled cucumbers

• meat - 600 gr.
• onions - 2 pcs.
• carrots - 1 pc
• garlic - 2 cloves
• tomato - 1-2 pcs or tomato paste -4 tbsp. spoons
• spices - coriander, paprika, cumin, thyme, rosemary, turmeric, dried ginger
• salt, ground black pepper
• red chilli pepper
• vegetable oil -2-3 tbsp. spoons
• Bay leaf
• fresh herbs - for sprinkling

1. Wash the meat, dry it with a paper towel. Cut across the fibers, first into layers, and then into cubes.

2. Cut the onion into thin half rings. To avoid eating your eyes, the knife can be periodically dipped in cold water.

3. Grate fresh tomatoes, discard the remaining and not grated peel. Or pre-scald the tomatoes with boiling water, remove the skin, and only then grate. In winter, you can use homemade tomato paste or a store-bought one. You need to take half the amount of store-bought paste, since it is more concentrated than homemade.

4. Heat the frying pan, add oil. Wait until the oil warms up well, and only then fry the meat. It is important that the meat is quickly covered with a golden brown crust. In this case, all the juice will remain inside, and the meat will be juicy. This requires a lot of fire, dried and unsalted meat.

5. When the meat is fried, send the chopped onion to the pan. Reduce the heat to medium and fry it until golden brown. I have only 3-4 tbsp in my recipe. tablespoons of vegetable oil. And that's why my onions are fried almost in a dry frying pan. If you do not deny yourself a more fatty dish, then initially the amount of oil can be slightly increased.

6. After the onions are fried, add half a glass of hot water. Allow the onion to simmer a little, and then, when the water evaporates (this will happen very quickly), lightly fry it again.

7. Now pour hot water again, so that only slightly covers the meat. And simmer for 20-30 minutes over medium heat, covered with a lid, until there is practically no water left in the pan.

8. While the meat is boiling, cut the cucumbers into cubes.

9. Grate carrots for Korean carrots. Chop the garlic.

10. When almost all the water in the meat has evaporated, add tomato paste or chopped tomatoes to it. Add all the spices and a slice of red hot pepper. Red pepper is different in sharpness. So add pepper to your liking. Fry for 3 minutes.

11. Add sliced ​​cucumbers, fry for 5 minutes.

12. Add carrots. Fry lightly for 2-3 minutes. Add hot water. If you want more gravy, you can add more water. Or add less water.

13. Let it boil, after 5 minutes taste the salt, salt as needed. Take out the red pepper, throw it out. Add bay leaf, garlic and pepper lightly.

14. Cover with a lid and let the meat simmer under the lid for 10-15 minutes. Then turn off the gas and without opening the lid, leave it for another 15 minutes. If there is a hole in the lid, then it is better to cover it with a towel as well.

15. Absolutely any side dish is suitable for this dish. Such meat goes very well with rice, mashed potatoes or boiled pasta. There is someone who wants to cook what. Sprinkle the finished dish with chopped herbs.

It should also be noted that to add even more taste and aroma, you can add bell pepper to this dish. I didn't have it today, so I added more paprika and spices. And if you wish, you can add instead of one water - part of the brine and water. Then the dish will turn out to be a little more sour in taste and somewhat spicy.

And the most important thing that needs to be added to each dish is a piece of your soul. Then each dish will certainly turn out not only tasty, but also healthy, filled with your love!

sekreti-domovodstva.ru

The azu recipe is considered one of the most ancient in Tatar cuisine. There are dozens of its variations, and each hostess is sure that only her basics are "correct" and the most delicious! Traditionally, the dish is made from horse meat, lamb or beef (pork is not used, since most of the Tatars are Muslim). The meat is fried and then stewed in a spicy or not very spicy tomato sauce. To it are added fried potatoes and pickles, without which a real azu is simply unthinkable! Yes, yes, beef azu with pickles is a classic and authentic recipe.

In addition to the three basic ingredients, the dish may include carrots, bell peppers, mushrooms, cabbage and other vegetables. At the same time, the consistency can also be different, both thick and more liquid. In the latter case, a spoon is served to the basics so that you can enjoy the sauce to your heart's content.

Basic rules of delicious azu

• The meat is first fried and then stewed.
• The onions are sautéed in the same pan where the meat was fried.
• Beef is stewed in tomato sauce until cooked and only then combined with fried potatoes.
• Pickles are always added, which give the basics a special, recognizable taste.
• Garlic, herbs and spices are added at the very end of cooking.

What kind of dish to cook in?

It is better to fry meat in a cast-iron pan, which heats well and keeps the temperature for a long time. A heavy-bottomed saucepan, stewpan or cauldron is suitable for long-term stewing. You can cook the basics in clay pots in the oven - it will turn out very tasty, especially if you add a spoonful of sour cream or yogurt at the very end.

Ingredients

• beef 500 g
• vegetable oil 2-3 tbsp. l.
• onions 1 pc.
• tomatoes 2 pcs.
• tomato paste 1 tbsp l.
• hot water 0.5 tbsp.
• potatoes 500 g
• pickled cucumbers 2-3 pcs.
• salt 0.5 tsp
• bay leaf 1 pc.
• garlic 1 tooth.
• ground red pepper 2 chips.
• ground black pepper 2 chips.
• garlic 2 tooth.
• parsley 5 g

Beef azu recipe with pickles

1. Cut the beef across the fibers into long pieces 1 centimeter thick. Beef tenderloin or pulp is ideal, without tendons and films.
2. 
   We take a frying pan, heat it red hot and pour in a little vegetable oil. We spread the meat in one layer, that is, fry it in several stages, in portions. If you immerse all the beef in a pan at once, it will not acquire a beautiful crust, but will begin to lose juice and stew. And for the preparation of the basics it is unacceptable, the meat must be fried, "seal" all the juices inside. Be sure to cook without a lid, over high heat, for 2-3 minutes, without adding salt! When the first portion is ready, pour in some oil again and fry the next one.
3. 
   We put all the fried meat in a cauldron or in a saucepan, where the basics will be stewed.
4. 
   In the same pan where the meat was cooked, we will fry the onions. You do not need to wash it or wipe it off with a napkin - all fat and meat juices will be absorbed into the onion during frying, which will make the azu taste very rich. Dice a large onion and fry for 2-3 minutes, until soft, stirring with a wooden spatula. Combine onion with fried beef.
5. 
   Next, we prepare the tomatoes. Peel a couple of large tomatoes, and then grind them through a grater. Pour the resulting tomato puree into a saucepan with meat. Add 1 tablespoon of good tomato paste (without starch in the composition), diluted in 0.5 cups of hot water there. If fresh tomatoes are not at hand, you can replace them with canned tomatoes, canned in their own juice - you will need 200 g of grated tomatoes.
6. 
   Put a saucepan with fried meat, onions and tomato sauce over low heat and simmer under the lid. If there is not enough liquid to completely cover the meat, you can add a little boiling water.
7. 
   Young beef will be cooked in 30-40 minutes, older and tough meat will be stewed for more than 1 hour. No need to salt! We will add salt at the very end of cooking, focusing on the degree of salinity of cucumbers and potatoes. The beef should be cooked through, that is, soft when pressed and easily fiberized.
8. 
   While the meat is stewing, we are cooking potatoes. Peel the tubers and cut into strips or large pieces. Fry in hot oil until almost cooked. You do not need to fry until soft and crumbly, since the potatoes will still be stewed with meat. But it should not be raw either, otherwise it will remain too hard when immersed in tomato sauce. In the process of frying, salt the potatoes by adding 2-3 pinches of salt.
9. 
   Put the fried potatoes in a saucepan with ready-made beef. Put pickles cut into strips there. Salt and pepper to taste, add bay leaf. Gently mix everything, cover with a lid and simmer on minimum heat for literally 5-7 minutes - this time is enough for all the ingredients to combine and the potatoes come to condition.
10. 
    At the very end, add finely chopped garlic and parsley, mix and remove the pan from heat.
11. 
    Let the basics brew for 10 minutes under the lid.

Serve the dish hot, sprinkle with fresh herbs.

Azu from beef 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 selection and preparation of ingredients. So the basics need to be cooked only in a good 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 each housewife is ready to show off her signature recipe.

Ingredients:

• a pound of beef;
• onion;
• two tomatoes;
• 420 g pickles;
• a spoonful of tomato puree;
• garlic clove;
• parsley.

Cooking method:

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

Cooking in a multicooker

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

Ingredients:

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

Cooking method:

1. Pour oil into the bowl of the device, heat it up in the "Frying" mode and fry the pieces of beef until golden brown.
2. Then we send quarters of onion to it, and as soon as the vegetable becomes soft, pour in tomato sauce (paste), add salt and pepper to taste, put 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 the cooking time is extended.
3. In ten minutes, put the garlic passed through a press, serve the ready-made basics with fresh herbs.

With potatoes

For the basics, you can take not only any type of meat, but also add other ingredients, for example, potatoes. Azu with potatoes and pickles turns out to be 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 onions;
• two tomatoes;
• three garlic cloves;
• seasonings, salt.

Cooking method:

1. We take a cauldron, pour oil into it and fry thin strips of beef.
2. Separately, fry the tomato puree in oil and then transfer it to the meat, season with seasonings, pour in water (broth), simmer the beef until half cooked.
3. Saute chopped onion until transparent. Cut the potatoes into small cubes and also fry them until golden brown. The potatoes can be boiled, so you will reduce the fat content of the finished basics.
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, heat and, together with onions, bay leaves, peppercorns and chopped pickles, send to the cauldron, simmer for ten minutes.
5. Then we lay the potatoes, after 15 minutes we put the grated tomatoes and chopped spicy vegetable.
6. We simmer the basics 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 the 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. Cut the meat into cubes. Cut the tomatoes and onions into cubes, and the pickles into strips. Immediately, we note that pickled or pickled cucumbers are suitable for Tatar azu, but not lightly salted.
2. Cut the potatoes into cubes, three carrots on a grater.
3. We begin to fry the ingredients. First, put the meat in a pan with butter, fry until golden brown. Then pour the onions and carrots, after two minutes we transfer the contents of the pan to the stewpan.
4. We put tomatoes and cucumbers, pasta, spices, add salt carefully, do not forget that the vegetable is salty. Pour water so that it half covers all the ingredients of the dish, and simmer over low heat.
5. At this time, fry the potatoes until golden, and as soon as the meat is almost ready, we transfer it to a saucepan. We cook for about ten minutes, the main thing is that the potatoes are not overcooked, otherwise you will get porridge with meat. Sprinkle the finished basics with chopped herbs.

How to make with rice

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

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. We wash the rice grains, fill with water in a ratio of 1: 2 and cook until not fully cooked, about 15 minutes.
2. If you have a cauldron, then the basics can be cooked in it, overcooked and stewed immediately. If not, fry the ingredients in a frying pan, and then simmer in a regular saucepan, but in a cauldron it turns out tastier.
3. So, we start frying with pieces of beef, then add chopped onions and grated carrots to the grilled meat, simmer the beef with vegetables for 15 minutes.
4. Then add the semi-cooked rice along with tomato paste, chopped garlic, cucumbers and spices. Pour in about a glass of water and simmer the basics for half an hour.

Oven baking recipe

Azu can be extinguished on the stove, in a slow cooker and in an oven. For the latter method, we will take clay pots, which make the dish even richer and more flavorful, and also organize a beautiful presentation.

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 pieces of meat in oil until golden brown, then put the chopped cucumbers and onions, keep on fire for a couple of minutes.
2. Place the contents of the pan into the pots. Cover the meat and vegetables with small potato wedges, sprinkle with spices, chopped garlic and lay out the chopped tomatoes.
3. Pour in the broth, cover the pots and put them in the oven for 45 minutes (temperature 180 ° C).
4. We serve the ready-made basics directly in the pots, sprinkling with herbs.

With the addition of mushrooms

Another interesting recipe for azu 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 add a special piquancy to the finished dish.

Ingredients:

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

Cooking method:

1. Fry pieces of beef in oil, then put chopped onions and carrots to it.
2. Separately fry the chopped mushrooms until the liquid evaporates completely, then put the cucumbers, pasta and simmer for a couple of minutes.
3. 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, with the help of our recipes, appreciate its taste.

Ingredients

• 1 kg of pork.
• 3 medium onions.
• 500 ml sour cream.
• 2 medium pickled cucumbers.
• 1 tablespoon flour (flat).
• Ground black pepper.
• Hot red pepper.
• Ground fenugreek (optional).

Some of the sour cream can be replaced with good cream. This will ennoble the taste and make it more delicate.

How to cook

My remarks

• For cooking, it is best to take a boneless, lean brisket, peritoneum, shoulder blade.
• In all cases, water can be replaced with fat-free broth.
• Add dill herbs if desired.
• When adding spices, taste each time, achieving a harmonious taste.
• Pickled cucumbers can be replaced with pickled cucumbers, as in the preparation of a meat hodgepodge. The substitution is not entirely tantamount, but pickled cucumbers also turn out very tasty.
• This dish is often mistakenly called goulash, although there is nothing in common between goulash and this dish (except that both are made from meat). According to the Hungarian classification of second courses, it is rather tokan (by ingredients). Although for the latter, the meat is cut like beefstoganov, and not into cubes.
• Meat with pickles can be cooked in pots. Put onion in half rings (preferably fried), chopped meat, cucumbers on top of it, then potatoes cut into cubes or slices into pots greased from the inside with sour cream. Fill with sour cream or cream, put in the oven, put in the oven preheated to 180 ° C for 1 hour.

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Beef goes well with pickles. This combination gives us a delicious and satisfying dish for our everyday or holiday menu. How is beef cooked with pickles 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

Beef with cucumber recipe

There is nothing superfluous in this dish, it is quite simple to prepare. Here's a list of the 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 nice cubes, but do not freeze the meat to a stone state. Cut it into slices 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 has evaporated, put finely chopped onion and chopped garlic into the cauldron. Cook the dish for 3 minutes.

Pour about 0.5 tbsp into the cauldron. water. After 20 minutes, put in the peeled and chopped tomatoes, chopped cucumbers. Season the dish with salt and simmer, covered, 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 tbsp. l. honey;
• 1 tbsp. low-fat cream;
• 3 tbsp. l. wheat flour;
• 40 g butter;
• 1 tbsp. l. sunflower oil;
• 2 onions;
• 1 bay leaf;
• salt.

Cut the beef and onion into small pieces. Heat 2 types of oil in a deep skillet, 4 minutes. fry the onions, 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 all this for 1 hour.

Take 1 ladle of the broth that has formed there from the pan. Dilute flour in it. Cut the cucumbers into thin strips. Place them in the flour and broth mixture. Pour the piece with cucumbers into the pan. When it all boils, let it simmer for another 5 minutes.

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

If you are not very fond of beef, you can use pork in the described recipes, this meat is also suitable. It cooks a little less, so adjust the cooking time yourself. Potatoes or any kind of porridge are suitable as a side dish for beef.