Tatar Style Stew
Main Dishes • Tatar
Description
Tatar Style Stew. One of the few dishes that earned a place in the Soviet culinary tradition with a signature cut. Even today, in delis and supermarkets, you can find beef cut into strips and sold as stew. There are still debates about the dish itself, including what ingredients to use: beef or lamb, clarified butter or regular oil, and whether to simmer it in a cauldron or a heavy-bottomed skillet. There can be many variations of this dish, but its foundation always remains the same — it consists of meat cut into strips, potatoes, and tomato sauce.
Ingredients
- Beef 20 oz
- Onion 5 heads
- Pickled Cauliflower 3 pieces
- Passata Tomato Sauce 2 spoons
- Potato 0 lbs
- Chicken Broth 1 glass
- Garlic 3 cloves
Step-by-Step Guide
Step 1
Rinse the meat, cut it into strips, and lightly sauté it in a heated pot with vegetable oil.
Step 2
Add the onion, sliced into thin half-rings, and sauté the meat with the onion until the onion is soft.
Step 3
Add tomato paste and finely chopped or grated cucumbers. Pour in water or broth and simmer covered until the meat is fully cooked.
Step 4
In a separate skillet, sauté the julienned potatoes.
Step 5
When the potatoes are almost ready, transfer them to the pot with the stewed meat, add salt, pepper, bay leaf, and garlic that has been crushed or finely chopped.
Step 6
Gently stir and simmer the potatoes with the meat until cooked through, about 5-7 minutes.
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