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Azu from turkey (in a pan, in a slow cooker): recipes with photos

Turkey dishes are very low-calorie and non-allergenic, so they can be eaten even by children. Among those who care about their shape, eats right, this product is in high esteem. There are a huge variety of recipes to diversify your diet with turkey.

One of these recipes is azu. This dish contains in its composition vegetables and dietary meat, so it can rightly refer to proper nutrition. This dish is prepared in several nations, but most often it can be found in the Tatars. Translated azu means «meat in spicy sauce.»

The composition contains an element of phosphorus, and its amount is even greater than in fish products. Therefore, all turkey dishes are useful for those who suffer from heart disease, because there is very little fat in it, respectively, cholesterol as well.

  1. Wash turkey meat, cut into small thin sticks;
  2. Chop onions in half rings;
  3. Finely chop the pickled cucumber so that there are no large seeds;
  4. Put on the stove a frying pan with a thick bottom so that all the products in it are well prepared, not burnt. Pour sunflower oil into it, heat it and put dried meat so that it does not have excess moisture. When the meat is fried a little from all sides, add chopped onion to it, stew a little. When the onions are soft in their consistency, you can add the sliced ​​pickled cucumber;
  5. At this time it is necessary to cut a tomato into small cubes, chop garlic;
  6. Add a tomato to the pan and stew for 7 minutes, then add chopped garlic, pour the prepared water, add spices. Then close the lid, leave to simmer so that the meat is saturated with the aromas of vegetables, about 15 minutes;
  7. In the meantime, you can peel the potatoes, wash them, cut them into thin long sticks, to become a turkey;
  8. Prepared potatoes run into the pan, and simmer until tender another 15-17 minutes;
  1. The finished dish should be served in a deep bowl, sprinkled with chopped finely greens.
  • turkey meat — 350 g;
  • fresh mushrooms — 180 g;
  • 1 pickled cucumber;
  • 1 large onion;
  • sour cream — 65 g;
  • flour — 20 g;
  • sunflower oil — 70 g;
  • salt — 15 g;
  • allspice black pepper — 8 g;
  • Favorite fragrant spices — to taste;
  • greens — 25 g

Cooking time — 35 minutes.

Calorie content — 194 kcal per 100 grams.

Step-by-step recipe:

  1. Heat the sunflower oil in a frying pan, at this time wash the turkey fillets, dry them with paper towels, cut them into thin, long cubes, put them in a hot frying pan. Fry for 5 minutes until brown, put everything on a plate;
  2. Prepare fresh mushrooms. The most commonly used champignons. They need to be washed, peeled off the films, cut into medium cube, also chopped finely onions, and put them together in a frying pan, where the turkey was recently roasted. Fry mushrooms with onions for 10 minutes, until all moisture from the mushrooms boils away;
  3. Then add a tablespoon of wheat flour to the fried mushrooms, quickly stir it so that no lumps form, add salt, add the prepared spices. Then put sour cream in the pan, stir it. It will be a kind of sauce, in which the turkey will be cooked to the end later. Sauce can be diluted with water, if it seems that its consistency is too thick. He should boil on the stove for 2 minutes;
  4. This time will be enough to chop a pickled cucumber in a long straw. Add it to the sauce, then put the previously roasted turkey, sprinkle with chopped greens. Stew the dish under a closed lid for about 15-17 minutes;
  5. When serving a turkey basil with mushrooms, you can sprinkle with fresh herbs.

How to cook a basu from bird with cream in pots

  • turkey meat — 0.2 kg;
  • potatoes — 0.4 kg;
  • 1 pickled cucumber;
  • 1 medium carrot;
  • 1 large onion;
  • sunflower oil — 85 g;
  • cream — 220 ml;
  • cheese — 35 g;
  • salt — 15 g;
  • black pepper — 6 g;
  • greens — 20 g

Cooking time — 1 hour 35 minutes.

Calories — 189 kcal per 100 grams.

The order of cooking:

  1. Cut the turkey meat into thin strips, fry in a heated frying pan in sunflower oil for 4 minutes until a golden color appears on its surface. During roasting, add salt and spices to the pan;
  2. Peel onions and carrots, cut into small cubes, fry in hot oil in a frying pan until half cooked, about 3 minutes;
  3. Wash potatoes, peel, cut into long cubes, similar in size to the pieces of turkey. Fry it also in a frying pan in sunflower oil until half cooked, about 7 minutes;
  4. Chop pickled cucumber in long strips;
  5. Previously prepared products can be layered in layers: 1 layer — turkey, 2 layers — potatoes, 3 layers — carrots with onions, 4 layers — pickled cucumber, pour cream over the contents of the pot, add salt and pepper, and sprinkle with chopped cheese;
  6. Bake the pot in the oven for about 45 minutes, then take it out and serve it right in it. Top can be sprinkled with fresh herbs.

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  • turkey (fillet) — 270 g;
  • 1 medium carrot;
  • 2 large tomatoes;
  • 1 large onion;
  • vegetable oil — 50 g;
  • tomato sauce — 50 ml;
  • pickled cucumber — 1 pc;
  • chili pepper — 1 small pod;
  • salt — one and a half tsp;
  • pepper — half tsp;
  • greens — 25 g;
  • water — 160 g

Cooking time — 1 hour 45 minutes.

Calories — 132 kcal per 100 grams.

The order of cooking:

  1. Wash the turkey in water, let it dry, cut into thin strips, load the multicooker into the bowl, put on the frying mode for 10 minutes, but first pour the vegetable oil. Fry meat until golden brown;
  2. Peel carrots and onions, cut them into small cubes, put them in the bowl with meat, continue frying;
  3. Pour boiling water over tomatoes to get rid of the skin, cut them into a cube. Add to the slow cooker, along with the tomato sauce and leave to stew for about 12 minutes, after adding salt and spices;
  4. Chop finely pickled cucumbers, lay out after a specified time in the bowl to the prepared products;
  5. Cut hot chili peppers into slices, add to products;
  6. Pour water into the bowl, rearrange to extinguish, and leave to prepare for one hour;
  7. Serve the finished dish in liquid form, in deep bowls, sprinkle with chopped greens on top.

  1. In order to clean the mushrooms in the preparation of the basics, it is necessary not only to wash them, but also to clean the caps from the skin. Along with it, harmful substances and dirt, which the mushrooms have managed to accumulate, will go away;
  2. Before roasting meat must be dried, it will immediately become covered with a crust, which will not allow the juice to leave the meat, and it will remain juicy. Otherwise, it will be stewed in the moisture accumulated after washing the fillet, and all the juice will come out of the meat;
  3. In order to azu turned out gentle, you can fry the products in vegetable oil, with the addition of cream. So the products will get a mild taste;
  4. Garlic should be added at the end of cooking, because with a long boil it gives off an unpleasant smell. Also, you can not fry it in oil for a long time. With strong roasting, he begins to taste bitter.

The classic cuisine of the Tatar people is beautiful. Azu in the classic version is prepared with lamb and beef, but in this case there is a lightweight version, so those who follow the figure can not deprive themselves of the joy of pampering their body with such a wonderful dish.

From all that has been considered above, we can summarize: a turkey basics — a dish with a low calorie content, it is not difficult enough to prepare, has a large amount of vitamins and minerals needed by the body, contains a large amount of phosphorus, and it’s just a tasty dish from the usual products.

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