Making meat dishes is considered by many to be unusually difficult. But the whole point of the problem is that we often simply do not know how to choose the initial product - meat.
It depends on him what you serve your family for dinner. For many, this does not sound entirely believable, but believe me, if you bought an unsuccessful piece, then nothing but a meat grinder will help you.
The simplest thing you can do with meat is put out. There are many variations on this subject. Each country has its own recipe and its own characteristics: Hungarian goulash, Zurich stew, French fricassee, Russian beef stroganoff, English style, Tatar basics.
Cooking stews, goulash or azou in a slow cooker is a simple process, and such dishes are best suited for a daily diet. It is believed that it is this miracle of engineering that is able to bring to the "mind" the ancient recipes of different nations. The thing is that the “Extinguishing” mode maintains the temperature of the dish unchanged, which can be considered half the success. The fact that the main part of the “miracle pot” work is undertaken, freeing us for urgent matters, is not even worth discussing.
Consider the process of making Tatar azu. By the way, some people call this dish a sauce. It seems that this happens precisely because the meat is cooked in thick tomato juice. First you need to prepare meat, onions,
tomatoes in your own juice (you can take peeled tomatoes and tomato paste), pickles and potatoes. Add salt, spices and herbs to the dish to your liking. Ground black pepper and garlic, by the way, are most appropriate in this case.
Making the basics is easy. Fry pieces of meat in vegetable oil and stew with vegetables until fully cooked. Initially, the dish was prepared from horse meat or lamb. Now it is permissible to choose beef or pork. It is believed that the best for this dish will be a piece of meat with beef drumsticks.
Aza in a slow cooker can be prepared in several ways. The first, when you have been languishing for a long time in a broth (the brain bone is perfect for this), and then added the remaining ingredients separately fried over high heat. Fry the meat in slices until golden brown, pass the onion until soft (you can add a spoonful of flour during frying, this will make the broth thicker). Then pickled cucumbers are fried, cubes of potatoes are finally fried and tomatoes are added in their own juice. Then they stew for an hour or two.
The second way to prepare the basics in a slow cooker starts with frying the meat, and onions, pickles, tomatoes and potatoes are added to it in turn.
The second option is considered classic. That is how the Tatars prepared their dish - the basics. But about the taste you can argue. A strong fat with a brain bone with spices and herbs naturally makes the dish richer and more aromatic. Separately fried on high heat retain their unique taste.
The cooked basics in the slow cooker are not only a tasty and satisfying dish, but also quite simple. The main thing is to calculate the proportions of meat and vegetables. It all depends on you, but on average a pound of meat will require one onion, a couple of tomatoes, cucumbers and potatoes.