How to cook basics in Tatar? If you asked this question, then this article is for you. Cooking the basics in Tatar will not cause you any difficulty and your table will have a tasty and satisfying dish. You can cook it in different ways using different recipes.
Tatar recipe for Tatar number 1
Ingredients: 500 grams of meat, 2 heads of onions, 2 salted cucumbers, 7 potatoes, 2 cloves of garlic, 2 tbsp. tablespoons of tomato paste, vegetable oil, bay leaf, salt, pepper.
Cooking method:
Rinse the meat and cut into strips. Pour vegetable oil into the cauldron and, after it has warmed up, lightly fry the meat. Add onion chopped in half rings. Fry until onion is softer. Put tomato paste and finely chopped cucumbers in a cauldron. Add water, cover and simmer until meat is cooked. In a pan, fry the chopped potatoes, and then transfer it to the cauldron, add salt, a little pepper, bay leaf and garlic, crushed by the garlic. Stir and simmer until cooked.
Tatar recipe for Tatar №2
Ingredients: lamb, meat broth, potatoes, onions, tomatoes, pickles, dill, cilantro, garlic, ghee, a mixture of peppers and salt.
Cooking method:
Cut the meat into oblong small pieces, the size of a thumb. Onion cut into half rings. Peel pickles and cut into slices about 3-4 millimeters thick. Heat the melted butter in a cauldron and, in parts, fry the meat over high heat. At the same time, meat should not let juice out. Put the finished meat out of the cauldron and set aside. Then melt the melted butter in a cauldron and fry the onions on it. After that, put the meat back into the cauldron.
Sprinkle with a mixture of peppers, salt and mix. Peel fresh tomatoes from the skins and cut them very finely. Add to the cauldron and mix. After that simmer a few minutes. It is necessary that the moisture from the tomatoes evaporates and therefore it is impossible to cover with a lid.
Pour the meat broth into the cauldron, then mix and simmer under the lid, for about 45 minutes, until almost ready.
Chop pickled cucumbers, transfer to pan and simmer in a small amount of broth.
Potatoes cut into cubes. Fry it in ghee, almost until completely cooked.
Transfer the potatoes and pickles to the cauldron, mix gently and close the lid. Leave everything to languish over low heat for another 10-15 minutes. Cut the parsley, cilantro, crush the garlic and add to the cauldron. Salt and add pepper, stir. In a couple of minutes, the dish will be ready.
Tatar recipe for Tatar №3
Ingredients: beef, meat broth, fresh cucumber, onions, potatoes, tomato paste, vegetable oil, pepper, garlic, salt, dill, cilantro.
Cooking method:
Rinse the meat and cut into cubes about 1-2 cm wide and about 3-4 cm long. Heat the oil thoroughly in a pan and fry the meat. Dice the onion in half rings and fry it in another pan. Then peel, cut into slices and fry the potatoes until half ready, so that a golden crust is obtained. Put the meat in a pan, pepper, add salt and successively add the fried onions, tomato paste, pour meat broth. Simmer for about 30-40 minutes on low heat. After that, toss potatoes into the pan. Cut fresh cucumber into thin slices and pour boiling water over them. Put in a pan and add the chopped garlic to the plates. Simmer until tender. After the dish is ready to decorate it with chopped herbs.
Tatar recipe for Tatar number 4
Ingredients: 800 grams of beef, 80 grams of fat, 3 tomatoes, 250 grams of meat broth, a tablespoon of flour, onion, 9 peas of black pepper, 3 cloves of garlic, 10 potatoes, 30 grams of parsley, salt.
Cooking method:
Cut the meat across the fibers into small slices about 1 cm thick, and then about 3-4 cm in rectangles. Fry them in oil in a preheated frying pan until it is browned. Then transfer the meat to the pan. Put chopped tomatoes in it, salt, add hot water and then simmer in a closed pan for about an hour. Fry flour until brown until brown. Mix the sauce in which the meat is flattened. Add the fried onions, potatoes, crushed garlic, chopped herbs. Put everything in a pan. Bring the dish to readiness.