Lagman from beef is a popular dish of Uzbek cuisine, borrowed from the Chinese. The main ingredient of this dish is home-made noodles . A lagman is served along with stewed meat, and eat it only with chopsticks. At the same time, it can be served both as a hot first and a satisfying second course. Let's not waste time in vain and learn with you the recipes for cooking lagman from beef.
Uzbek beef lambman
Ingredients:
For the test:
- egg - 2 pieces;
- water - 0.5;
- flour - 1 kg;
- salt - 2 teaspoons.
For gravy:
- meat - 500 g;
- potatoes - 3 pcs .;
- radish - 1 piece;
- garlic - 3 cloves;
- tomato - 3 pcs .;
- bulb - 3 pieces;
- vegetable oil - 300 ml;
- cabbage - 300 g;
- Bulgarian pepper - 2 pieces;
- spice.
Preparation
So, to prepare lagman from beef, first let's make noodles with you. To do this, we knead from these ingredients a homogeneous elastic dough, let him stand a little, covering the top with a towel. After about 15 minutes, we rolled the dough into a layer a few millimeters thick. After this, sprinkle it with flour and cut into thin long strips about 5 mm wide. Boil the noodles in salted water, then gently take it out, rinse it with cold water and leave it in a colander, so that the glass is superfluous.
Do not waste time in vain, let's take care while cooking gravy. Vegetables are cleaned, potatoes are cut into small cubes, onions are shredded with rings, tomatoes, pepper, carrots and radish are cut into strips. We tillage cabbage and finely shred. Meat and lard are washed, cut into slices.
Now we pour vegetable oil into the frying pan, warm it and pass the onion, after it add the meat and fry it a little. Then individually brown all the other vegetables in turn in a pan - tomatoes, carrots, garlic and Bulgarian pepper. After that, mix all vegetables, add meat, mix, cook for about 5 minutes, then gently pour in water, put spices and salt.
The last in the dish we add cabbage and radish, we simmer all on slow fire until readiness. Be sure to make sure that the broth is not boiled and if it remains very little, then pour a little more water. When the gravy is almost ready, we again water the noodles with boiling water, lay it on the dish and pour it over the gravy. If desired, we decorate the lagman with fresh chopped herbs.
Beef lagman in the multivark
Ingredients:
- potatoes - 4 pcs .;
- beef - 650 g;
- bulb - 1 piece;
- carrots - 1 piece;
- tomato paste - 2 tbsp. spoons;
- Bulgarian pepper - 1 pc .;
- radish daikon - 1 piece;
- garlic - 3 cloves;
- long noodles - 200 g;
- wild garlic - 1 bunch;
- vegetable oil - 1 tbsp. a spoon;
- spice.
Preparation
We will analyze one more variant, how to prepare lagman from beef. So, vegetables and meat are cleaned, processed, washed and cut into small pieces. Multivarka included in the network, set the mode "Frying" or "Baking" and reheat, without closing the lid.
Then pour the vegetable oil, lay out the meat and fry, stirring with a wooden spoon. Next, add carrots, onions, radish, pepper, wild garlic and tomato with an interval of 2 -3 minutes. After that, we infuse
At the very end, squeeze garlic through the press and mix the dish. While preparing the sauce, you can make homemade noodles according to the recipe described above. Then we boil it separately in salted water, discarded in a colander, we fill with boiling water, and then rinse with cold water. Now we spread the noodles on a plate, and from the top we water abundantly with meat sauce and sprinkle with greens.