Tatar Beef Azu with Pickles and Potatoes

This azu recipe makes a Tatar-style beef dish with a savory tomato sauce, tangy pickles and browned potatoes. The beef is cut into short strips and braised until tender; potatoes cook separately before joining the sauce near the end. That order matters, because potatoes added too early can fall apart while the beef is still chewy. Choose a braising cut such as chuck rather than a very lean steak, and use unsweetened pickles for a clean sour flavor. Allow around two hours, with much of the time spent at a gentle simmer. You should finish with tender meat and recognizable potato pieces coated in sauce, not a thin soup or a pot of mashed potatoes.

Choosing beef, pickles and potatoes

Chuck has connective tissue that softens during a slow braise. Cut across the grain into short strips roughly 1 cm thick; very long thin strips are harder to brown evenly. Dry the surfaces and fry in batches so the pan stays hot enough to color the meat.

Salt-fermented cucumber pickles give a savory sourness. Unsweetened dill pickles are a workable substitute, but taste before adding brine because vinegar can quickly dominate the sauce. Choose waxy or all-purpose potatoes and keep their pieces similar in size. Brown them in a separate skillet, then let them finish gently in the sauce after the beef has softened. This keeps the two components on their own cooking schedules.

Recipe at a glance

Yield: 4 servings. Active preparation: about 20 minutes. Cooking: about 105 minutes. Total elapsed time: about 125 minutes.

How to make tatar beef azu with pickles and potatoes

Recipe card

Tatar Beef Azu with Pickles and Potatoes

Prep 20 minCook 1 hr 45 minTotal 2 hr 5 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Heavy lidded casserole or deep sauté pan; separate 28 cm (11 inch) skillet; cutting board; tongs; broad spoon

Ingredients

Braise

700 g beef chuck, about 1 lb 9 oz, trimmed and cut across the grain into short 1 cm strips 45 ml neutral vegetable oil, 3 tbsp, divided 200 g onion, about 1 large, thinly sliced 30 g tomato paste, about 2 tbsp 400 ml unsalted beef stock, about 1 2/3 cups; plus a little extra if needed 1 bay leaf 0.5 tsp ground black pepper

Potatoes

600 g waxy potatoes, about 1 lb 5 oz, peeled and cut into 2 cm chunks

Finish

150 g unsweetened cucumber pickles, about 3 medium, cut into short strips 3 garlic cloves, finely chopped 0.5 tsp fine salt, or less depending on the pickles and stock 10 g fresh parsley, chopped

Instructions

1. Brown the beef

   Pat beef dry. Heat 1 tablespoon oil in the casserole over medium-high heat. Brown the meat in two batches, about 4 minutes per batch, and transfer to a bowl. The inside will still be raw.

2. Build the sauce

   Add 1 tablespoon oil and the onion to the casserole. Cook over medium heat for 6 minutes. Stir in tomato paste and cook for 1 minute, then add stock, bay leaf and black pepper. Scrape up the browned bits.

3. Braise until nearly tender

   Return the beef and juices. Bring to a simmer, cover and reduce to low heat. Cook for about 65 minutes, stirring occasionally. Add a splash of hot stock if the pan starts to dry. Tough cuts may need longer; wait until a strip is easy to bite before adding potatoes.

   65 min

   Start timer

4. Brown the potatoes separately

   During the last part of the braise, heat the remaining 1 tablespoon oil in the separate skillet. Add potatoes and cook over medium heat for 15–18 minutes, turning, until golden in places and almost tender.

   15 min

   Start timer

5. Finish with pickles and potatoes

   Add browned potatoes, pickle strips and garlic to the tender beef. Simmer uncovered for 10–15 minutes until potatoes are fully tender and the sauce coats everything. Fold gently rather than stirring vigorously.

   10 min

   Start timer

6. Season and serve

   Remove the bay leaf. Taste before adding up to 1/2 teaspoon salt, because the pickles may supply enough. Scatter parsley over the finished dish and serve hot.

How to tell when it is ready

Beef is tender when bitten or pressed with a fork, potatoes are soft all the way through while retaining their shape, and the sauce coats the pieces without looking watery.

Tips

• Cut meat across the grain and keep the strips short.
• Brown in batches so the beef fries instead of steaming.
• Cook tomato paste briefly before adding stock to round out its flavor.
• Keep the braise at a gentle simmer to protect the texture of the beef.
• Wait until beef is tender before combining it with the potatoes.
• Taste after adding pickles and before adding the final salt.

Troubleshooting

• Chewy beef: add a little hot stock, cover and braise longer before adding potatoes.
• Potatoes break up: use a firmer variety and fold gently during the final simmer.
• Sauce is too sharp: add a little unsalted stock and reduce gently; avoid adding more pickle brine.

Substitutions

• Use lamb shoulder in place of beef chuck, checking tenderness rather than assuming identical timing.
• Use unsweetened dill pickles if salt-fermented pickles are unavailable; do not use sweet gherkins.
• Water can replace unsalted stock, though the sauce will be less rich.

Variations

• Add 1/2 teaspoon sweet paprika with the tomato paste for a warmer sauce.
• Use chopped dill instead of parsley for a different fresh finish.
• For more sauce, add 100 ml extra stock during the braise and reduce to your preferred consistency at the end.

Serving suggestions

• Serve with a fresh cabbage and cucumber salad.
• Offer rye or other sturdy bread for the sauce.
• Add a small bowl of plain yogurt or sour cream at the table.
• Pair with steamed green beans for a lighter side.
• Use smaller portions with extra roasted vegetables for a shared dinner.

Make ahead

Braise the beef through the tender stage one day ahead, cool promptly and refrigerate. Reheat thoroughly, then brown the potatoes and finish the recipe. This preserves their shape better than storing them in the sauce overnight.

Storage

Refrigerate promptly in shallow covered containers and use within 3 days. Reheat gently with a splash of water or stock until the center reaches 74°C (165°F). Freeze the beef sauce without potatoes for up to 2 months for best texture, then add freshly cooked potatoes after thawing and reheating.

Food safety

Keep raw beef separate from salad ingredients and do not wash raw meat. Refrigerate leftovers within 2 hours, or 1 hour above 32°C (90°F). Verify reheated portions reach 74°C (165°F), especially in the center of a deep container.

Frequently asked questions

Can I cook the potatoes in the sauce from the start?

They are likely to become too soft before chuck is tender. Cook them separately as directed, then combine the components for the final simmer.

Does azu need sweet pickles?

No. Use unsweetened cucumber pickles. Sweet pickles add sugar and a flavor that does not suit this savory, tangy version.