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Meat with pickles is a real, tasty and satisfying homemade lunch that can perfectly feed the whole family. And if you haven’t tried this yet, then write down the recipe.
Recipe contents:

If you want to cook pork in a new way, then use this recipe. This recipe uses pork, although you can substitute it with veal, beef, lamb or chicken if you wish. This dish is quite simple to prepare, and the meat turns out 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 vessel, but cast iron is considered the best for frying and stewing. Although you can use any pots and pans you have on hand, and even modern equipment like a slow cooker.

In addition, to enrich the taste of the food, you can add tomato paste or grated tomatoes to the sauce. It is advisable to use the cucumbers themselves a little sour, rather than pickled. You need to be careful with salt here; keep in mind that the cucumbers are already salted. Also, if you add potatoes to this dish, the dish will acquire Caucasian roots. So, for example, the national Tatar dish - azu, is prepared from stewed meat with potatoes and pickles in a spicy tomato sauce.

• Calorie content per 100 g - 155 kcal.
• Number of servings - 6
• Cooking time - 3 hours

Ingredients:

• Pork - 1.5 kg
• Pickled cucumbers - 5 pcs.
• Onion- 2 pcs.
• Bay leaf - 3 pcs.
• Allspice peas - 4 pcs.
• Salt - approximately 1 tsp. or to taste
• Ground black pepper - a 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 to remove a little salt. Then transfer to a sieve and rinse with clean water.

2. Place the cucumbers in a saucepan with a thick bottom, add the peeled onion, bay leaf, peppercorns and fill everything with water so that it just covers the cucumbers.

3. Boil the ingredients over high heat, then turn the temperature to medium and boil the cucumbers for about 1 hour.

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

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

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

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

Incredibly tasty, soft and juicy meat with pickles and sour cream. To prepare this dish, you can use beef, veal and pork, depending on what you have. The taste of the final dish greatly depends on the taste of the pickles, so choose your cucumbers carefully.

Compound:

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

Preparation:

Peel the onion and cut into small cubes. Heat a little vegetable oil in a frying pan and add the onion. Fry the onion until soft and lightly browned over low heat while stirring.

While the onion is frying, wash the meat and cut into thin strips. Place the meat in a frying pan with the prepared onion, increase the heat to 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, pour ¾ cup of water into the meat, and cover the pan with a lid. Simmer the meat over low heat for 1 hour.

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

Grate the pickled cucumbers on a coarse grater and add to the meat 15 minutes before cooking.

Pour in sour cream sauce. Thoroughly mix the meat with the sauce and cucumbers.

Cover the pan with a lid 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 turn off.

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

Bon appetit!

The azu recipe is considered one of the most ancient in Tatar cuisine. There are dozens of its variations, and every housewife is sure that only her basics are “correct” and the most delicious! According to tradition, the dish is prepared from horse meat, lamb or beef (pork is not used, since most Tatars profess Islam). The meat is fried and then stewed in a spicy or not very spicy tomato sauce. It is accompanied by fried potatoes and pickles, without which a real basic is simply unthinkable! Yes, yes, beef basics with pickles is a classic and authentic recipe.

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

Basic rules for delicious food

• The meat is first fried and then stewed.
• The onions are sautéed in the same frying pan where the meat was fried.
• The 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 container should I cook in?

It is better to fry meat in a cast iron frying pan, which heats well and holds the temperature for a long time. For long-term stewing, a thick-bottomed saucepan, stewpan or cauldron is suitable. 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 teeth
• parsley 5 g

Recipe for basic beef with pickles

1. Cut the beef across the grain into long pieces 1 centimeter thick. Beef tenderloin or pulp, without tendons and films, is ideal.
2. 
   Take a frying pan, heat it until 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 put all the beef into a frying pan at once, it will not get a beautiful crust, but will begin to lose juice and stew. But to prepare the basics, this is unacceptable; the meat must be fried, “sealing” 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, add a little oil again and fry the next one.
3. 
   Place all the fried meat in a cauldron or pan, where the basics will be stewed.
4. 
   In the same frying pan where the meat was cooked, we will sauté the onions. There is no need to wash it or wipe it with a napkin - all the fat and meat juices will be absorbed into the onion during frying, which will make the taste of the azu very rich. Cut a large onion into cubes and fry for 2-3 minutes until soft, stirring with a wooden spatula. Combine onion with fried beef.
5. 
   Next, prepare the tomatoes. Peel a couple of large tomatoes and then grate them. Pour the resulting tomato puree into the pan with the meat. There we add 1 tablespoon of good tomato paste (without starch in the composition), diluted in 0.5 cups of hot water. If you don’t have fresh tomatoes on hand, you can replace them with tomatoes from a can, canned in their own juice - you will need 200 g of grated tomatoes.
6. 
   Place the pan with the fried meat, onions and tomato sauce on 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 cook in 30-40 minutes, older and tougher meat will take 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 the cucumbers and potatoes. The beef should be fully cooked, that is, become soft when pressed and easily divided into fibers.
8. 
   While the meat is stewing, we prepare the potatoes. Peel the tubers and cut into strips or large pieces. Fry in hot oil until almost done. There is no need to fry until soft and crumbly, since the potatoes will still be stewed with the meat. But it shouldn’t be raw, otherwise it will remain too hard when immersed in tomato sauce. During frying, salt the potatoes by adding 2-3 pinches of salt.
9. 
   Place the fried potatoes in a pan with the fully cooked beef. We also put pickled cucumbers there, cut into strips. Salt and pepper to taste, add bay leaf. Gently mix everything, cover with a lid and simmer over low heat for literally 5-7 minutes - this time is enough for all the ingredients to combine and the potatoes to reach perfect condition.
10. 
    At the very end, add finely chopped garlic and parsley, stir and remove the pan from the heat.
11. 
    Let the basics brew for 10 minutes under the lid.

Serve the dish hot, sprinkled with fresh herbs.

Beef goes well with pickles. This combination gives us delicious and hearty dish for everyday or holiday menu. How is beef with pickles prepared according to different recipes?

Ingredients

Beef 0 kilograms Bulb 1 piece(s) Tomatoes 2 pieces) Garlic 1 clove Sunflower oil 80 milliliters

• Number of servings: 1
• Cooking time: 1 minute

Beef with cucumbers recipe

There is nothing superfluous in this dish; it is quite simple to prepare. Here is the list of ingredients:

• 0.5 kg beef;
• 3 small pickles;
• 1 onion;
• 2 large tomatoes;
• 1 clove of garlic;
• 80 ml sunflower oil;

Freeze the beef a little to make it easier to cut into nice cubes, but don't freeze the meat to a stone. Cut it into pieces approximately 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, add finely chopped onion and chopped garlic to the cauldron. Cook the dish for 3 minutes.

Pour approximately 0.5 tbsp into the cauldron. water. After 20 minutes, add peeled and chopped tomatoes and chopped cucumbers. Salt the dish and simmer it under the lid for about 20 minutes.

Beef with cucumbers and honey

The combination of meat, pickles and honey in one dish is simply an explosion for our taste buds. Surprise your family with this dish. To prepare it you will need:

• 800 g beef;
• 4 medium pickled cucumbers;
• 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 frying pan for 4 minutes. fry the onion, add the meat and fry for another 6 minutes. on good fire. Add salt, bay leaf and honey to the dish. Pour in 700 ml of water, cover the pan with a lid and simmer the whole thing for 1 hour.

Take 1 ladle of the broth that has formed there from the frying pan. Dissolve flour in it. Cut the cucumbers into thin strips. Place them in the flour and broth mixture. Pour the cucumber mixture into the frying pan. When it all comes to a boil, let it cook for another 5 minutes.

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

If you don’t really like beef, you can use pork in the recipes described; this meat is also suitable. It takes a little less time to cook, so adjust the cooking time yourself. Potatoes or any porridge are suitable as a side dish for beef.