Lagman, recipe with photo at home. Preparing lagman at home from

Lagman - original oriental dish, has its own unique taste and aroma. The dish contains noodles self made and vegetable (meat) frying with a large number of spices. Culinary experts consider lagman to be both the second and the first course. Let's see in detail how to cook lagman using various recipes.

What products will be needed

• Homemade noodles. It is made by hand from flour. durum varieties wheat, from a mixture of flour of the highest and second grade, as well as rice flour.
• Vegetables - onions, tomatoes, Bell pepper, carrots, garlic, potatoes
• A large number of various spices

How to cook lagman: sequence of actions

Homemade noodles are the basis of lagman. It is she who gives the dish a unique look and taste. Noodles will have to be made independently, it is important to choose quality flour from durum wheat.

In addition to it, the dish consists of special sauce. The noodles are cooked separately in a saucepan, and the sauce with meat is cooked in a cauldron. Then the noodles are laid out on a dish and poured on top of the sauce (dressing).

Ingredients:

• 1 kg flour
• a couple of eggs
• 0.3 liters of water
• salt and vinegar to taste

Cooking:

1. Unload the flour into a deep bowl, mix with water at a temperature of 30 degrees and beaten eggs. Knead the dough until it becomes homogeneous. The quality of the dish depends on the dough, so it must be kneaded in good faith. When the dough becomes soft and plastic, put it in the refrigerator for half an hour, wrapped in food stretch film.
2. After the dough has stood, we proceed to stretching. To do this, the dough must be divided into 5-6 parts, each of which is rolled out in a thick layer. Each such piece should be smeared with sunflower oil and set aside for a quarter of an hour. Then they need to be stretched, as the length of the skein increases, the noodles roll into a skein.
3. Rolled noodles should be boiled immediately. Pour a large amount of water into a saucepan and put it on fire, and after the water boils, carefully load the product into it. Cooking time - up to five minutes. After cooking, empty the noodles into a colander and rinse them. To prevent the noodles from sticking together, brush them with sunflower oil.

How to make lagman sauce

classic sauce By Uighur recipe- compound :

• Potato - 0.5 kg
• Carrots - 300 g
• Radish, sweet pepper - 1 piece
• Tomato - 300 g
• Cabbage - 200 g
• Low-fat lamb (fat-tailed sheep) - 0.5 kg
• meat broth– 0.3 kg
• Bay leaf - 3 pieces
• Red and black pepper, salt, other spices - to taste
• Vegetable oil - 100 g
• Bulb - 2 pieces
• Garlic - 1 head

Cooking:

1. Pour vegetable oil into the cauldron, put it on fire.
2. While the pot is heating up, chop the onion.
3. Add the onion to the cauldron, fry it until golden color.
4. While the onion is simmering, peel and chop the garlic.
5. Finely chop the meat, stew it in a cauldron until the meat is lightly browned.
6. Cut and chop all other vegetables, except tomatoes, stew them with meat.
7. By the time it is half cooked, add spices to the dish, as well as finely chopped tomatoes.
8. After 5-10 minutes, pour in the broth, add Bay leaf.
9. At the last stage, pour the sauce over the noodles, boiled and laid out in advance on plates or a common dish.

How to cook lagman at home: the best recipes

• Carrots - 5 pieces
• Tomato - 4 pieces
• Beef - 0.5 kg
• Radish - half
• Bulb - 2 pieces
• Sweet pepper - 1 piece
• Greens - 1 bunch
• Garlic - 1 head
• Meat broth - 1 liter
• Potatoes - 5 pieces
• Vegetable oil - 100 g
• Spices - to taste

Cooking:

• Finely chop all vegetables, except tomatoes and garlic, and fry in a cauldron.
• Finely chop the meat, add to the cauldron with vegetables, simmer for another quarter of an hour.
• Chop the tomatoes and herbs, chop the garlic.
• Add garlic and broth to the cauldron, add spices.
• As the sauce boils, load finely chopped potatoes into the cauldron, reduce the heat. The sauce is stewed for half an hour.

• Beef and lamb - 400 g each
• Vegetable oil - 100 g
• Garlic - 1 head
• Ramson - 200 g
• Green onion - 350 g
• Meat broth - 0.5 liters
• Tomato paste - 50 g
• Spices - to taste

Cooking:

1. Finely chop the meat, stew it in a preheated cauldron with vegetable oil.
2. When the meat is browned a little, add finely chopped greens and garlic.
3. After 5 minutes, add spices and tomato paste.
4. After another 10 minutes, add the broth and simmer until fully prepared.
5. Put the hot meat on a plate.
6. While the sauce is preparing, boil the noodles.
7. Arrange it on plates and pour over the prepared sauce.

• Lamb and tomatoes - 350 grams each
• Onions, carrots - 2 each
• Bulgarian pepper - 3 pieces;
• Garlic - 1 head
• Potato - 0.5 kg
• Greens - 1 bunch
• Spices - to taste

Cooking:

1. Finely chop the meat, fry it until a crust forms.
2. Cut vegetables, except for potatoes. Simmer for a quarter of an hour.
3. Cut the potatoes, add it along with spices. Simmer for 10 minutes.
4. Grate the tomatoes, add to the cauldron, simmer the dish until cooked.
5. While the sauce is preparing, boil the noodles.
6. Arrange the hot meat with vegetables on the noodles arranged on plates.

• Water - 700 g
• Rice starch - 60 g
• Vegetable oil - 70 g
• Garlic - 1 head
• Ramson stalks - 100 g
• Tomatoes - 4 pieces
• Egg - 1 piece
• Onion - 3 pieces
• Spices - to taste

Cooking:

1. Cooking studen. To do this, pre-fill the starch with water. To harden the jelly, it is better to hide in the refrigerator.
2. Heat a cauldron with vegetable oil, add vegetables chopped into small cubes, and then spices.
3. Stew vegetables until half cooked, then add 450 grams of water to the lagman.
4. Bring the dish in a cauldron to a boil, then simmer for 10 minutes.
5. Remove the cauldron from the fire, cool.
6. While the sauce is cooking, boil the noodles and arrange them on plates.
7. Finely chop the egg, add to the bowls of noodles, pour the noodles and the egg with jelly.
8. Decorate the dish with herbs.

• Vegetable oil - 80 g
• Onions - 2 pieces
• Potato - 400 g
• Pepper - 2 pieces
• Tomato - 4 pieces
• Garlic - 1 head
• Star anise - 2-3 inflorescences

Cooking:

1. Add oil and chopped vegetables to a heated cauldron. Fry until half cooked.
2. Add 20 grams of water, simmer until tender.
3. Pour gravy over meat.
4. While the vegetable sauce is cooking, cook the noodles.
5. Divide it among plates and add meat and gravy to it.

• Pledge successful cooking noodles - right choice flour. We advise you to make a mixture of good flour of the highest and second grade.

• Cooking noodles for lagman is not so easy. If the dough does not stretch, you need to tap it on the table. If the noodles are torn and not stretched, you need to put the dough aside for a quarter of an hour.
• It is convenient to stretch the noodles like this: stretch the dough between two hands. Then the noodles are folded in half, and so on.
• The thickness of the noodles is 3-4 mm.
• When cooking, you need to be careful - if the noodles are digested, they will be tough.
• A slow cooker is sometimes used to prepare a dish.

The video master class will help you learn how to cook a real lagman and homemade noodles.

We considered several options for preparing lagman. Write in the comments if you liked our recipes. Maybe you cook this dish in a different way? Share your recipe! ­

Lagman soup, beef noodle recipe step by step with photo.

Lagman - delicious thick soup with homemade noodles meat sauce and vegetables. It's very tasty and hearty meal originally from Uzbekistan. The recipe for beef lagman at home is not as intricate as it might seem at first glance. Classic variant this dish cooked from lamb, however, beef will also be good. Lamb has its own secrets, but since we are preparing beef lagman, let's focus on how to make it tender and soft.
The main rule of cooking is the time of stewing this type of meat. Half an hour will not pass here, as with pork, and even more so, 20 minutes, as for poultry. Beef is stewed for at least an hour, and then, without unnecessary additives, it will definitely become very tasty and tender.
If you are worried that the meat may remain tough, there is one little secret. When raw meat is chopped and placed in a bowl, add a pinch of mustard to it, mix so that it is evenly distributed over the surface of the meat and put everything under oppression. Let the meat remain in this state for an hour. Mustard will not spoil the taste of the dish, however, it will significantly affect the final consistency of the beef.
As you know, lagman requires a side dish of noodles. But did you know that it's easy to make at home? Main advantage egg noodles at home is its naturalness. After all, you know exactly what products you will put in the dough, how you will dry it and you will not save on components that are important for the dish.

Ingredients:

• 800 g of beef;
• 1 onion;
• 1 bell pepper;
• 1 carrot;
• 2 onions;
• 2 medium potatoes;
• 2 medium tomatoes (or 150 g cherry tomatoes);
• 1 tbsp tomato paste;
• 2 cloves of garlic;
• 250 g noodles;
• bunch of parsley;
• salt pepper;
• vegetable oil for frying.

Beef lagman recipe with noodles.

1. Beef should be washed and cut into small slices. It is important that the slices are not wet and that water does not drip from them. It is fashionable to dry the meat on a napkin or just put it in a colander.

2. We will send all the beef to a cauldron. Oil was preheated in it.

3. Peel the carrots, wash and cut into small slices. It can be semicircles or straws.

4. We take pepper. We wash it from above, and then, carefully cut out the middle and remove the seeds.

5. We also clean the onion and rinse with water. For beef lagman, you will need coarsely chopped onions.

6. Add carrots and onions to the meat in a cauldron. We continue to fry, stirring so that nothing burns.

7. Peppers and tomatoes, which we also washed and cut in advance, will also be sent to all other components.

8. When everything is well fried, add some water.

9. Stew some vegetables with meat, then add tomato paste. It can be pre-fried for two minutes in a small frying pan, stirring constantly. Pasta will get pink shade and change your taste a bit.

10. Peel and cut potatoes large pieces. We also send him to the lagman.

11. Let's deal with spices and seasonings. Parsley should be washed and chopped finely. Garlic must be peeled and squeezed through a garlic press.

12. Together with garlic and parsley, add pepper and salt to the pot. Once again, mix everything well. We extinguish the fire and cover the lagman with a lid.

13. Let's take care of the side dish. To do this, take the existing noodles and boil them, as usual, in a saucepan with big amount water. We discard the finished noodles in a colander and add a drop of vegetable oil to it. refined oil so that she doesn't slip.

14. Serve lagman soup according to the recipe with a photo, along with a side dish of noodles. Lagman is ready and you can start tasting it in a warm company with a glass of red wine.

Lagman - popular dish Asian cuisine, which is a thick soup or hot with gravy. Every housewife has her own cooking secret. national dish at home, but certain points are still unchanged and mandatory. A real classic lagman is made from beef, but any meat that is at hand will do: pork, lamb, chicken. The set of vegetables can also be different depending on the season: tomatoes, zucchini, eggplant, potatoes.

• For those who don't know how to cook delicious lagman at home, you need to learn the basic rules for creating a dish that accompanies all variations:
• The invariable components of the dish are noodles, which it is desirable to make with your own hands, meat and vegetable mix, which may vary in composition.
• cold cuts fried with vegetables, and then stewed with the addition of liquid and spices until soft.
• Cooked noodles are boiled separately and served with the base in one deep plate.

Ingredients:

• 800 g long vermicelli
• 700 g meat
• 2 large onions
• 2-3 carrots
• tomato paste or 3-4 tomatoes
• 4-5 potatoes
• 4 tbsp. l. vegetable oil
• black ground pepper
• dill, parsley, rosemary, basil.

Classic lagman — step by step recipe with photo:

In a cauldron vegetable oil Saute finely chopped onion until translucent.

Cut the meat into small cubes and fry with onions (meat, after cutting, it is advisable to dry a little and fry until dark brown).

Add finely chopped carrots and fry.

Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, salt, pepper, cover and cook for 15 minutes.

Cut the potatoes into small cubes, add to the sauce and cook until tender.

Add finely chopped greens, bay leaf, close the lid, remove from the stove and let it brew for 10 minutes.

Boil separately in salted water required amount spaghetti, drain, rinse cold water(so that the spaghetti does not stick together, if you cooked it more than once, they must be sprinkled with oil after washing), spread out in portion plates and pour over the sauce.

Lamb lagman recipe at home

Required for cooking:

• Lamb - 700-800 g.,
• Margelan radish - 2 medium pieces,
• Turnip - 2 medium pieces,
• Potato - 5 small
• Carrots - 2 medium pieces,
• Onion - 2 pcs.,
• Bulgarian pepper - 1,
• tomato paste-4-5 tablespoons,
• noodles (I have ready-made lagman noodles),
• garlic, herbs, zira, pepper, salt.

Cooking:

Fry in a pan small pieces meat (in this case lamb and beef) in boiling vegetable oil with the addition of melted lamb fat tail fat. Put in a saucepan (cauldron).

Then fry the radish and turnip, cut into small cubes in a leak. 7-10 minutes.

Fry the potatoes in cubes until golden and in a cauldron. Also fry onions, carrots, tomato paste and put in a cauldron with other products.

Pour boiling broth (boiling water) and bring to readiness (30-40 minutes), salt the soup a few minutes before the soup is ready, add diced bell pepper and season with finely chopped garlic, crushed zira and pepper.

Put boiled noodles in a plate and pour thick soup, sprinkle with herbs.

Beef lagman with potatoes

Ingredients:

• Meat (beef) - 800 g
• Potatoes - 6 pieces (medium)
• Carrots - 2 pcs. (medium)
• Cabbage (in the authentic version they add shalgan, turnip in Russian, 2 pieces are enough, when it is not there, we replace it with cabbage) - 200 g
• Onion - 4-5 pcs.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 3 pcs.
• Cilantro (or parsley) - half a bunch
• * Seasoning "Khawaej" - 1 tbsp.
• Salt, freshly ground pepper - to taste
• Bay leaf - 1 pc.,
• Vegetable oil - 2-3 tbsp. l.
• Noodles (this quantity will be a lot for a lagman, the rest must be dried and removed until the next time):
• Flour - 500 gr.,
• Eggs - 5 pcs.,
• Salt - 1 tsp

* Khawaej - Yemeni seasoning for soup: Turmeric - 2 tsp. Cariander - 3 tsp Ground cardamom - 1 tsp Ground cumin (zira) - 3 tsp Black pepper (I had ground) - 2 tsp. Mix all the spices, and pour into a jar with a tight-fitting lid.

Lagman preparation method:
We prepare noodles for lagman ourselves, we knead the dough in a kitchen machine, but if anyone is too lazy to do this, you can buy ready-made egg wide noodles in the store.

We make the dough only on eggs, but you can do the usual dumpling dough(it is easier to knead and roll out by hand)

Put flour, eggs, salt into the bowl of the kitchen machine. knead for 5 minutes. Dough wrap cling film and leave to "rest" for twenty minutes. Then knead the dough again and roll out. Roll out as thick as dumplings.

Cut 0.5 cm wide noodles from the rolled dough and boil in salted water.

Pour vegetable oil into a cauldron, heat it up, put the meat cut into cubes. Fry the meat until golden brown.

Add to meat onion, can be cut into cubes, or half rings. Lightly fry.

Then add the diced carrots. Simmer everything together for ten minutes. If necessary, add a little water so that the vegetables do not burn.

Stew the meat until cooked (until soft). If the meat is harsh, it is better to stew a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add potatoes.

Cut the potatoes into cubes, put in a cauldron with vegetables and meat. Simmer for 5-10 minutes.
Add chopped cabbage, mix.

Immediately add chopped bell pepper, tomatoes, diced. Stir, simmer for five minutes. Fill everything with boiling water. There is enough water so that, approximately, the water is two fingers above the surface of the vegetables. Salt, pepper, add seasonings and simmer for about half an hour. Five minutes before readiness, add greens, bay leaf, if necessary, salt and pepper.

Innings. Put the boiled noodles in a casa (or other deep bowl)
Put a stew of meat and vegetables on top, pour the broth. When serving, lagman can be sprinkled with herbs.

Thick Uzbek lagman

You will need:

• Beef or lamb - 0.5 kg.
• Thin long noodles or spaghetti - 0.5 kg.
• Onion - two pcs.
• Carrots - two pcs.
• Two potatoes
• Bulgarian sweet pepper.
• Garlic - three cloves
• Greens for your taste
• Ground black pepper
• Red pepper (paprika)
• Vegetable oil

How to cook:

Cooking lagman may seem tricky only at first glance, this is a very simple (to the primitive) dish to prepare. Especially if you don't cook homemade noodles. Search, find on sale good noodles, now in stores there is nothing.

As always, we need boiling water first. Cut the meat into small pieces. Chop the onion. Cut carrots and potatoes into cubes. Finely chop the garlic. Sweet pepper can be cut directly with grains.

Pour vegetable oil into a saucepan or cauldron, fry the meat until tender. Add the onion to the fried meat, mix and fry lightly.

We put potatoes, carrots, peppers, garlic in a saucepan and also fry everything, stirring constantly. Then pour enough boiling water so that the water covers the vegetables. Salt, pepper and cook over low heat until fully cooked.

Boil the noodles in a large amount of salted water (it is clear that we immediately take boiling water) and throw it into a colander.

By the way, we do not break the noodles, but cook them whole.

Put a portion of noodles into deep plates and fill with gravy, top up with broth if desired. Sprinkle finely chopped herbs on top.

Those who have already tried it know that lagman is very tasty, and now you know how to cook lagman!

Lagman with chicken, potatoes and tomatoes

Ingredients:

• lagman noodles
• Chicken fillet
• carrot
• green radish
• bell pepper
• tomatoes
• garlic
• potato
• vegetable oil
• spices

How to cook lagman with chicken:

Cut the chicken meat into medium cubes. Cut the pepper and carrot into strips, radish and onion into cubes.

Heat vegetable oil in a cauldron. Add fillet. Cook until the meat changes color.

While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Mince the garlic. In 10 minutes. add garlic, tomatoes. Potato.

Stir, add boiling water (the amount depends on how you will serve - in the form of noodles with gravy, or in the form of a thick soup).

Cover and cook until potatoes are done. Switch off. Let it brew. Put the noodles on a plate, pour over the gravy and sprinkle with cilantro and dill.

Video: how to cook a delicious lagman in a slow cooker

Lagman is a delicious and hearty dish of Central Asian cuisine. In fact, this is both a second course and a thick soup. The classic version of lagman is made from lamb, but you can often find beef lagman on the menu of Tatar and Uzbek establishments. The recipe that I want to offer differs from the classic Uzbek lagman in a set of products. Such a lagman is served in many Crimean Tatar bars and restaurants, and here it is in great demand among meat lovers and connoisseurs. If you are in Crimea, be sure to try this delicious dish Crimean Tatar people. Well, today I propose to cook lagman at home, the recipe is very simple, it does not require you to have special skills or buy expensive overseas products. We can say that the Crimean lagman is a simplified version of the Uzbek. The dish turns out incredibly tasty, satisfying and fragrant. But in order for the homemade lagman to turn out “excellent”, first of all, it must have soft, juicy and tender meat. Therefore, I advise you to use it as a dish for cooking cauldrons of 3 liters, which can be replaced with a duckling or a saucepan with thick walls. In such a dish, the meat will be well stewed, it will become soft, will not burn and will not be dry.
Thick meat soup-lagman is served with a side dish of noodles. And if there is a desire and an extra hour of time, then it can also be easily prepared at home. The main advantage of egg noodles at home is its naturalness. After all, you know exactly what products you will put in the dough, how you will dry it and you will not save on components that are important for the dish. If for cooking homemade noodles no time, you can buy ready-made in the store.

Cooking time: 2 hours.
Servings Per Container: 8.

Ingredients:

• 800 g of beef;
• 1 bell pepper;
• 1 carrot;
• 2 onions;
• 2 medium potatoes;
• 2 medium tomatoes (or 150 g cherry tomatoes);
• 1 tbsp tomato paste;
• 2 cloves of garlic;
• 250 g noodles;
• bunch of parsley;
• salt pepper;
• vegetable oil for frying.

Recipe for homemade beef lagman

1. All vegetables for the lagman are cut into large pieces. We clean, wash and cut the carrots into large sticks.

2. We also chop the peeled onion coarsely.

3. Wash the beef and cut into large slices (3-4 cm thick). It is important that the slices are not wet and that water does not drip from them. You can dry the meat on a napkin or just put it in a colander.

4. The classic lagman is prepared in a large cauldron, for home lagman a small cauldron with a capacity of 3 liters is perfect. Pour half a glass of vegetable oil into it for frying and heat well until the oil begins to sizzle. Then we send all the beef to the cauldron. Be careful, the oil will splatter.

5. Fry the meat over high heat, stirring occasionally so that it evenly grabs the crust and does not burn. At this stage, it is important not to overcook the beef, otherwise it will be dry and tough in ready dish. As soon as the beef turned white and began to let the juice go to the next step.

6. Add coarsely chopped carrots. Do not mix, the carrots should be an even layer on the meat. According to the method of preparation, the recipe for lagman is very similar to pilaf, a step-by-step recipe for lamb pilaf with a photo can be found at the link.

7. Put coarsely chopped onion on top.

8. Fill with water 2 fingers above the level of the bow. Cover the cauldron with a lid and leave to simmer for about 1 hour over low heat. Add water if needed to prevent the meat from burning.

9. Beef will be stewed in vegetable juice which will make it soft and very juicy. Onions and carrots should become very soft, the mass will noticeably settle.

10. While the beef with onions and carrots is stewing, you can rest a little, and then proceed to prepare the rest of the ingredients. Let's take potatoes. Clean, rinse and cut into large cubes.

11. We pour it into a cauldron to the lagman. Add water to completely cover the potatoes. Leave to cook over medium heat until the potatoes are half cooked.

12. We take for the Bulgarian pepper. We clean it from the stalk and seeds, wash it, cut it.

13. Wash and cut the tomatoes.

14. We move the bell pepper with tomatoes to the lagman, add 1 tablespoon without a slide of tomato paste, salt and pepper to taste. If it is summer outside and it is possible to use ground, juicy and fleshy tomatoes, then you should not add tomato paste. Otherwise, the dish will come out too sour. If the tomatoes are watery, then the tomato paste will give the dish the necessary flavor notes. Mix everything and simmer the lagman soup until tender, about 5-7 minutes over medium heat.

16. Cut the parsley, squeeze the garlic. For flavor, cilantro is also added to the lagman, but this is not for everyone.

17. Add to the cauldron, mix everything, cover the cauldron with a lid and remove from heat. Let's brew a little. Since lagman is considered both a second course and a soup, there should be a lot of thin sauce in the finished dish.

18. Boil the noodles in salted water with the addition of 1 tablespoon of oil. How to cook pasta see . We turn over in a colander, let the water drain.

19. Put the noodles in a deep plate, add meat and vegetables on top and rich broth.

Lagman at home is ready! As you can see, the recipe with the photo is quite simple, but very tasty! Bon appetit:).

This dish is prepared in different countries peace. But most often it is found among mountain peoples: in Uzbekistan, Turkmenistan, Kyrgyzstan. They love it in China too.

In which country it appeared is not known for certain. is a soup, the traditional version of which is made from beef.

The benefits and harms of the dish

Due to the multicomponent composition, beef lagman contains many useful substances. These are vitamins, minerals, amino acids. Due to this, the dish is considered useful.

Its benefits are enhanced by the use of ingredients High Quality. But it is undesirable to use this soup often. A large amount of salt and spices in it can affect the heart, kidneys, blood vessels and gastrointestinal tract.

In addition, some of the herbs included in the dish are unusual for most Russian people. They may cause allergic reaction. Caution is also needed because of. It makes the soup too high in calories, which leads to weight gain. Therefore, the product should not be abused.

Cooking noodles. Video recipe:

Difficulty, cooking time

The duration of the preparation of beef lagman depends on the characteristics of the recipe and the components included in it. It can vary from 1 to 3 hours. The dish is classified as medium in terms of complexity.

Food preparation

Preparation of products begins with the choice of meat. It is necessary to purchase high-quality and fresh beef tenderloin. It is best to do this in large trading establishments that value their reputation. You can contact a familiar seller.

It is advisable to purchase all the herbs and spices indicated in the recipe. This will allow you to cook the dish correctly. Vegetable components can be either fresh or frozen. It is important that they are not damaged.

When choosing noodles, you need to focus on types made from durum wheat. But if you have time, it is worth preparing this ingredient at home.

How to cook beef lagman?

A step-by-step recipe with a photo will help to cook beef lagman correctly. Ingredients needed for work:

• meat - 800 g;
• garlic - 2 cloves;
• onion - 2;
• noodles - 250 g;
• parsley;
• Bulgarian pepper - 1;
• vegetable oil - 60 g;
• carrots - 1;
• tomato paste - 2 tbsp. l.;
• potatoes - 2;
• pepper;
• tomatoes - 2;
• salt.

They make a dish that can be divided into 6-7 servings.

Divide the washed meat into slices, the thickness of which is about 4 cm. Before using them for cooking, the slices must be dried so that water does not drip from them.

It is advisable to cook in a small cauldron. Pour into it sunflower oil and warm it up well. Send pieces of meat there. You have to fry the beef big fire. Stir periodically.

When the meat turns white and starts the juice, you need to attach carrots to it. It is layered on top of the beef. It is not necessary to mix the components.

Pour water into the cauldron (it should cover the vegetables). The container is covered with a lid, the fire is reduced to a minimum and left for an hour to extinguish. If the water boils away, you need to add it so that the components do not burn.

When the components in the cauldron soften and decrease in volume, add the potatoes.

Remove the seeds and stalks from the bell pepper, and cut the remaining parts into pieces.

Wash and cut the tomatoes into pieces.

When the potatoes are half cooked, you need to add bell peppers and tomatoes to the prepared sauce. Tomato paste, pepper and salt are also added to it. The components can be mixed and the stewing continued for another 7 minutes.

Chop the parsley and crush the garlic with a press.

Add them to the dish too. The cauldron is covered with a lid and left to infuse.

The noodles should be cooked separately. In the finished state, it is transferred to a colander to remove excess water.

Serving the dish on the table, put the noodles in a bowl, and add meat and vegetable soup to it.

In 100 g of beef-based lagman, there are 116 kcal. This amount of food contains 17 g of carbohydrates, 8 g of fat, 12 g of protein.

cooking options

The lagman recipe, embodied at home, is often modified and this beef dish is prepared with the addition of ingredients not used in traditional version. Also, the features of cooking a dish depend on the area from which the recipe came.

Uzbek beef lagman

Delicious lagman is obtained by using Uzbek recipe. It is prepared using the following products:

• veal pulp - 300 g;
• noodles - 220 g;
• carrots - 1;
• dry paprika - 1 tsp;
• onion - 1;
• sunflower oil - 80 g;
• sweet pepper - 1;
• celery - 1;
• hot pepper - 0.5;
• dry adjika - 0.5 tsp;
• green radish - 1;
• coriander;
• cabbage - 150 g;
• tomato paste - 30 ml;
• salt;
• tomato - 3;
• garlic - 2 cloves.

The meat is cut into small pieces. Carrots and onions are peeled, washed and also divided into pieces - the first into cubes, the second into thin strips. Heat up the oil and fry the meat in it. Add salt to it, then chopped vegetables.

It will take 7 minutes to fry all the ingredients. Sweet peppers and tomatoes are cut into medium-sized cubes. Hot peppers need to be cut into smaller pieces. These ingredients are added to the mixture in the pan.

After a few minutes, the mixture is supposed to be seasoned with tomato paste, chopped garlic and spices. Next, finely chopped celery is poured in (you can use its root or greens).

Radish and cabbage are cut into cubes and also added to the dish. After mixing the resulting mass, pour broth or water into the dishes and leave for 12 minutes to simmer. Before cooking is complete, add a little sugar and, if necessary, salt. Separately, you need to boil the noodles. Drain the liquid, spread it on plates and supplement with the finished sauce.

Video recipe:

Beef lagman with potatoes

By adding potatoes to the dish, you can make it even more satisfying.

For cooking, you need the following ingredients:

• meat - 650 g;
• vegetable oil - 80 g;
• carrots - 1;
• onion - 2;
• potatoes - 4;
• tomato - 1;
• garlic - 3;
• noodles - 200 g;
• radish - 1;
• tomato paste - 2 tbsp. l.;
• wild garlic;
• Bulgarian pepper - 1;
• pepper;
• salt.

The washed meat is cut into medium pieces. Seeds are removed from peppers, potatoes, onions, radishes and carrots are peeled. All this is cut into sticks. Garlic is crushed with a knife or passed through a press. Tomatoes are divided into small cubes.

Fry the meat in vegetable oil in a deep frying pan. Onions are attached to it. After it acquires a transparent shade, carrots and peppers are also laid out there. These components need to be simmered for about 10 minutes.

Next, put potatoes and radish in the pan. The mixture is salted, seasoned with tomato paste mixed with half a glass of water, garlic is also sent there. The pan is closed, the fire is reduced to moderate and the dishes are stewed for half an hour.

Then tomatoes and peppercorns are added to the mixture. Quenching continues for 15 minutes. After that, the dish is supplemented with wild garlic. The mixture should simmer for another 5 minutes. The noodles cooked separately are filtered and laid out in deep plates. Add to it vegetable stew and meat.

Beef lagman in a slow cooker

The slow cooker can also be used for cooking. In this case, components such as:

• meat broth - 1.4 l;
• butter - 4 tbsp. l.;
• noodles - 230 g;
• carrots - 1;
• meat - 400 g;
• onion - 1;
• tomatoes - 3;
• zucchini - 1;
• carrots - 1;
• spices;
• Bulgarian sweet pepper - 350 g;
• garlic - 2 cloves;
• salt.

Sunflower oil is poured into the bowl of the multicooker and the onion cut into half rings is laid out there. It is prepared using the “Frying” mode. Pieces of meat are attached to it. When she starts the juice, add chopped carrots and peppers. Tomatoes are added to the mixture in the form of large cubes (sometimes they are replaced with tomato paste).

After cleaning the zucchini, it is cut into small pieces and laid out in a bowl. Sprinkle the mixture with salt and spices and pour over the broth. Then turn on the “Extinguishing” mode and continue cooking for another hour. Noodles should be cooked in salted water in a regular saucepan.

Beef lagman in a cauldron

Kazan - traditional tableware for cooking.

Required Ingredients:

• beef - 900 g;
• noodles - 200 g;
• water - 1.7 l;
• Bulgarian pepper - 200 g;
• sunflower oil - 150 ml;
• onion - 200 g;
• tomatoes - 250 g;
• carrots - 200 g;
• potatoes - 360 g;
• garlic - 4;
• tomato paste - 30 g;
• salt;
• basil;
• spices.

Onion half rings are placed in a cauldron and fried. Then you need to wash and cut into pieces beef. They are attached to fried onions. When the meat turns white, a carrot grated on a medium grater is placed in a container. It is followed by Bulgarian pepper, de-seeded and cut into slices.

Tomatoes are peeled, divided into cubes and attached to vegetables in a cauldron. The last to lay out the potatoes, cut into medium pieces.

The mixture must be poured with water, spices, tomato paste and garlic crushed under pressure should be added to it. The dish is left to stew for about an hour. Before serving, it is combined with separately cooked noodles.

Fried beef lagman

Fried food is not considered healthy, but many appreciate it for its excellent taste.

You can cook fried lagman using the following products:

• noodles - 360 g;
• asparagus - 200 g;
• beef - 300 g;
• vegetable oil - 70 g;
• Bulgarian pepper - 1;
• tomato - 3;
• onion - 1;
• greenery;
• carrots - 1;
• tomato paste - 15 g;
• hot peppers – 1;
• ground coriander;
• garlic - 4;
• salt.

Grind the beef and fry well in oil. Chopped onion and small diced garlic are added to it. When the vegetables are ready, put the carrots grated on coarse grater. Sweet and hot peppers are cut into cubes and also added to the mixture. Sprinkle the ingredients with seasonings and fry for 10 minutes. Then you need to add 100 ml of water and tomato paste there.

After it, add the asparagus cut in half and chopped tomatoes. In the process of frying, the mass must be constantly stirred so that it does not burn. The result should be a thick dish with little or no liquid to add to the cooked and portioned noodles.

It is very important not to overcook the noodles during the cooking process. To do this, you must comply with the time indicated on the package. usually ready 10 minutes after boiling water. If the meat purchased for the lagman is harsh, you should beat it a little before starting work.