Beef lagman

Description

Beef lagman is cooked less often than lamb, but still this option has a right to exist. It can be assumed that such a version arose simply from hopelessness - in the case when the first meat was more accessible than the second. By the way, this is usually the case in the regions of central Russia: it is always easier to buy beef here than good lamb. Therefore, if you like lagman, use our recipe, which follows all the basic principles for preparing this wonderful dish. It turns out really tasty and very satisfying!

Cooking

Step 1

Prepare noodles for lagman. Sift the flour with a pinch of salt through a fine sieve on the desktop in a slide? make an indentation at the top. Pour in 200 ml of water and knead the dough thoroughly (it should turn out cool).

Step 2

Form the dough into a ball, grease with vegetable oil and leave for 15 minutes. Then knead the dough again, stretching and beating against the desktop (10 minutes). Leave for another 15 minutes.

Step 3

Put the dough for lagman noodles on a working table, lightly dusted with flour, and roll it into a thin layer. Cut it into strips 8 cm wide, put in a bowl and cover with a damp towel so that they do not dry out.

Step 4

Then take one strip with both hands by the edges, stretch and fold in half. Then stretch again and fold in four. To get very thin noodles, the dough is stretched and folded 4 times. Do the same with the remaining strips. Then cut them into strips to make noodles.

Step 5

Bring the meat broth to a boil in a saucepan. Dip the lagman noodles into it. Boil for 2 minutes and drain in a colander. Then put in cold water for 1-2 minutes and place in a large plate.

Step 6

Wash the beef and cut into small pieces. Peel the onion, carrot, radish and garlic, finely chop. Wash the sweet pepper and cut in half lengthwise. Remove seeds and partitions. Cut the pulp into cubes. Cut the tomatoes crosswise and dip in boiling water for 1 minute. Transfer to a sieve, clean. Finely chop the tomato pulp.

Step 7

Melt the butter in a heavy bottomed saucepan. Fry onion, carrot, radish and sweet pepper on it for 5 minutes. Add beef, tomatoes and garlic. Stir and fry for 3 minutes.

Step 8

Pour in 800 ml of water, salt and pepper to taste. Bring to a boil, close the pan and cook the lagman over low heat for 30 minutes. Put the noodles in a colander and pour over boiling water. Divide among deep plates. Pour in the soup and sprinkle with herbs. Serve lagman with beef on the table.