Tatar-Style Beef Azu with Pickles and Fried Potatoes

What you need

• 600 g (21 oz) beef chuck, cut across the grain into strips
• 120 ml (8 tbsp) vegetable oil, for the beef, onions and potatoes
• 2 onions, cut into half rings
• 2 tbsp tomato paste
• 3 (about 200 g / 7 oz) salted dill pickles, cut into matchsticks
• 600 g (1 1/4 lb) potatoes, peeled
• 3 cloves garlic, pressed
• 3 tbsp flat-leaf parsley, chopped
• 1/2 tsp black pepper, freshly ground
• salt, to taste

Method

Restated from the original video

1. 1

   Cut the beef across the grain into strips about 5 cm (2 in) long and 1 cm (1/2 in) thick.

2. 2

   Heat 2 tbsp of the oil in a wide heavy pot over high heat. Brown the beef in 3 batches without crowding, 4-5 min per batch, until a deep crust forms.

3. 3

   Return all the beef to the pot and pour in hot water until it is nearly covered, about 350 ml (1 1/2 cups). Bring to a simmer, cover and cook on low heat for 45-60 min, until almost tender.

4. 4

   Meanwhile, fry the onions in 2 tbsp oil in a pan until translucent, 6-8 min. Stir in the tomato paste and cook for 2 min.

5. 5

   Stir the onions and pickles into the beef. Cover and simmer until the beef is completely tender, 15-20 min.

6. 6

   Cut the potatoes into thin matchsticks and pat dry. Fry them in the remaining oil in a wide pan over medium-high heat, turning rarely, until golden and crisp at the edges, 12-15 min.

7. 7

   In the last 2 min of cooking the beef, stir in the garlic, parsley and pepper. Taste and add salt only if needed, since the pickles are salty.

8. 8

   Fold the potatoes into the beef just before serving and bring to the table at once.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.