Tatar cuisine, a traditional dish, is prepared from lamb or beef.


  • Beef, or veal (fillet) – 600 gr;

  • Potatoes – 2 pcs;

  • Pickled cucumbers – 2 pcs;

  • Tomato paste – 2 table.

  • Ground black and white pepper – to taste

  • Bay leaf – 1 pc;

  • Melted butter – 3 table.

  • Meat broth – one and a half glasses (can be replaced with water);

  • Any greens (green onion, parsley, cilantro).

  • Salt – to taste.


1. Cut the washed and dried meat into slices of about 2 cm and beat off a little.

2. Cut the meat into cubes, always across the fibers, salt a little.
sprinkle with white and black pepper.

3. Cut vegetables: onions – into half rings, cucumbers – into cubes, potatoes into cubes or large pieces.

4. We warm the multicooker in the “Frying” mode for 5-7 minutes, pour in the oil and fry the meat, but not all at once, but in small portions.
This must be done so that the meat does not let the juice out.
Put the fried meat in a separate bowl.

5. Fry the onion until transparent and put back all the meat, potatoes, cucumbers, add tomato paste and bay leaf, pour in the broth and mix, if necessary, salt.

6. Close the lid and switch the multicooker to the “Extinguishing” mode.
We cook the basics in Tatar style in a slow cooker, in the “Extinguishing” mode for 1.5 hours.

When serving, sprinkle the finished dish with fresh herbs.
Enjoy your meal.