We cook real eastern lagman from beef

Lagman from beef is one of the most popular oriental dishes. It is prepared in many countries, and in each - its options, secrets and subtleties. But the most delicious of all is the Uzbek beef lagman, with hand-made noodles and aromatic seasonings. To go to a real teahouse and try this dish is, of course, very healthy, but not always possible. It is much easier to try to touch the mysterious culinary recipes of the East right in your kitchen. So, how to cook lagman from beef?

What is required for cooking?

The basis of the dish is special noodles and spicy sauce. It is equally important to choose good and quality meat. Noodles for lagman in its classic version are prepared independently, solely by hand, pulling the dough into long, appetizing stripes. But now it is not necessary to spend hours and effort, you can buy everything you need in the store. In order to cook lagman from beef, you will need ready-made noodles, 300 g fillets, three potatoes, carrots, three onions, a pair of sweet Bulgarian peppers, two tomatoes and 50 grams of tomato paste, vegetable oil, three cloves of garlic, fresh herbs - celery, parsley And dill, seasonings, salt, sugar. A classic blend of seasonings includes curry, caraway, bitter and sweet pepper, buckwheat, saffron, coriander. The main thing is a bad one, also known as an asterisk. It has a strong spicy taste, something like anise. Do not be too zealous with this spice - just a couple of petals.

We cook lagman from beef

For cooking, you will need a cauldron or a deep frying pan. Let's start with the sauce. Pour vegetable oil in the frying pan, peel, chop and fry onion. Finely chop the meat and send to the onion. Seven minutes fry on high heat, stirring quickly and not allowing to burn. While the meat is covered with a ruddy crust, peel and dice the carrots. Add it to the frying pan with the tomato paste and cook for another ten minutes. Add the mixture with pepper and tomatoes. For beauty and a richer taste, use peppers of different colors. Fry for another five minutes, then pour a glass of water into the cauldron to make the roast turn into soup. Send potatoes, peeled and diced into it. Add the spices, salt, sugar, close the lid and cook over medium heat for ten minutes. Due to the fact that the potatoes are finely chopped into cubes, in ten minutes it will have time to cook until ready. The beef lamb is almost ready. It can be sprinkled with finely chopped fresh herbs and covered with a lid. Boil the noodles and spread it over deep serving plates. Over pour the resulting aroma in the sauce with a sauce. In each plate add additional portions of greens and garlic, which will bring a little witticism.

The real beef lamb from the Uzbek recipe is ready for serving. Get together with the whole family and find out for yourself why this dish is so popular in all countries of the East. Surely, you will want to cook it more than once.