Beef lambman

Lagman is one of the most popular and favorite dishes of Central Asian cuisine. It is a duet of special home-made noodles and waji sauce, cooked on the basis of meat and vegetables.

In our recipes we will tell you in detail how to cook lagman from beef. And if you have not yet tried this dish, we recommend you to cook it and enjoy a stunning, rich taste.

Recipe for lambman beef at home

Ingredients:

Preparation

Beef pulp cut into cubes or small brusochkami and brown on vegetable oil in a potato or a deep saucepan with a thick bottom. Then add broth or water, stand on low heat and blown out until ready. Now let the water completely evaporate, add the vegetable oil and lay the previously peeled and diced onions and carrots with straws and fry. Next on the turn is a radish, it is also cleaned, cut into strips and sent to the cauldron. When it is also slightly fried together with other vegetables and meat, we throw pre-washed, peeled from seed boxes and diced Bulgarian peppers. If necessary, add a little more vegetable oil.

To fried vegetables and meat we put a tomato paste, peeled and cut fresh tomatoes, a bit finely chopped hot pepper and garlic and pour in hot water. It should be so much that the consistence of a thick soup has turned out. Season the dish to taste salt, spicy herbs and ground mixture of peppers, throw the laurel leaf and peas fragrant pepper. After boiling, we keep the dish on fire for another ten to fifteen minutes, and remove it from the fire.

Boil in salted water until readiness for homemade noodles and serve it with sauce (waji), prepared earlier.

The recipe for lagman with beef in the multivariate

Ingredients:

For noodles:

Preparation

Beef pulp is washed, soaked with paper towels and cut into small slices. In the capacity of the multivarka pour a little vegetable oil, lay the meat and stand in the "Frying" or "Baking" mode until the evolved liquid evaporates completely. Then add the previously peeled and chopped onion cubes and garlic and brown slightly in the same mode.

Potato tubers, carrots and fresh tomatoes are rid of skins, cut into small cubes and also put into the bowl of the device. We also throw the string beans, peeled from seed boxes and finely chopped Bulgarian sweet peppers, and finely chopped fresh herbs.

Season the lagman with salt, ground with a mixture of peppers, spices, throw the laurel leaf and peas fragrant pepper. Set up the device for the function "Soup" or "Quenching" and prepare eighty-ninety minutes.

Noodles for lagman should be cooked at home. To do this, from flour, water and salt, knead a dense, non-sticky dough and leave for at least one hour to swell the gluten. Then we divide the dough pieces into small pieces, roll them out thin sausages and stretch them into thin threads, having previously smeared the surface and hands with vegetable oil.

Boil the resulting lagmant noodles in salted water until ready and thrown back to the colander. When serving, put a portion of noodles in a bowl and pour the wajoy, prepared in a multivark.