Recipe for ase come in many dishes of traditional Tatar cooking meat dishes.However, its analogues can be found in the German kitchen - eintopf in the culinary traditions of the Hungarians - goulash, the French - fricassee.
Want to learn how to cook ase tartare?
To prepare this dish in the classic version will need a large kettle, melted butter, beef or lamb, a pair of bulbs, a few potatoes and pickles, tomato paste and tomatoes in their own juice, salt, broth, pepper mixture.
Onions for meals cut thin half-rings, cucumbers, peeled and cut into strips.The meat is cut into small pieces and fry until crisp on the pre-warmed melted butter.Meat slices should not give the juice!It is necessary to prepare properly ase.
shifted meat on a plate and in a cauldron with a small amount of melted butter fried onions until golden brown.Meat is added to the onions, and seasoned with a mixture of peppers, lightly fried.Then tomatoes are added, the mixture is heated until it acquires a reddish "tomato" color.The broth is added to the cauldron, the AMU is left to extinguish 40-50 minutes.
parallel, in a small saucepan pickles stewed in a little broth and potatoes, cut into cubes, fry in melted butter until almost cooked.Then add the potatoes in a large kettle with cucumbers, ase stewed for about a quarter of an hour.The finished dish is sprinkled with a mixture of garlic, parsley and dill.Served with Tartar cakes.
How to cook ase in the classic version, if you have not proved?In this case, you can take an ordinary pot with a thick bottom, Chinese wok or cast-iron soteynitsu.
For those who follow the figure is actual information about how to cook a turkey ase.To do this, you need to take 4 servings:
- kilogram turkey fillet;
- 250 ml of water and chicken broth;
- two bulbs;
- 30 grams butter, 60 ml cream;
- a carrot, and celery;
- tablespoon of flour, salt, black pepper;
- 100 grams of mushrooms;
- 1 \ 3 tspthyme.
Turkey fillet should be cut into strips, pepper, salt and fry in a pan with a thick bottom 5 minutes.The meat is taken out on a plate.Onions, carrots, celery, mushrooms and finely chop.Onions fried after turkey, add mushrooms, celery, carrots, mix floured and fry for another seven minutes.
add hot water and broth, ase brought to a boil.Then in the pan add the thyme, pepper, salt, returns turkey fillet.Azu extinguished about half an hour, dressed with cream.
If you want to know the main secret of how to make ase well, finally, we will disclose it.It is necessary to take a good, or ghee butter.Besides, experienced cooks often prepare it in advance and stored in clay pots, which enables authentic bed and to get new flavors, which only improve the ase of any kind of meat.
