Entree: Russia – Volga Region – Азу по-татарски ➤ Azu po-tatarski (Tatar-style beef and potato stew with tangy pickled cucumbers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) beef top sirloin or flank steak, thinly sliced into 1/2-inch (1.3 cm) strips
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 lb (454 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 3 medium dill pickles (pickled cucumbers), finely chopped, approx. 8 oz (225 g)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef broth
- 1 tsp (2 g) sweet paprika
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Optional: 1 tbsp (15 ml) lemon juice or additional pickle brine to taste for extra tang

Instructions

1. Heat 1 tbsp oil in a wide skillet or Dutch oven over high heat. Season the beef strips with salt and pepper and sear in a single layer until browned but not fully cooked; remove and set aside.
2. Reduce heat to medium and add remaining oil and butter. Sauté the chopped onion until translucent, about 6–8 minutes, then add garlic and cook 30 seconds.
3. Stir in the tomato paste and paprika and cook 1 minute to bloom the flavors. Add the potato cubes and toss to coat.
4. Return the beef to the pot, add the beef broth and bay leaf, bring to a simmer, then cover and cook gently for 15–20 minutes until potatoes are tender and meat is cooked through.
5. Stir in the chopped pickles and simmer uncovered 3–5 minutes to meld flavors. Adjust seasoning with salt, pepper and optional lemon juice or pickle brine for brightness.
6. Remove the bay leaf, sprinkle with chopped parsley and serve hot with buckwheat, rice or additional boiled potatoes.