Beshbarmak from meat

Step-by-step preparation

Cooking time: 2 hr 43 mins

1. STEP 1

   

   Pour water over the meat and cook for 3-4 hours. The meat should be soft.

2. STEP 2

   

   Finely chop the onion and grate the carrots on a coarse grater.

3. STEP 3

   

   40 minutes before the meat is ready, remove it from the pan and finely chop it.

4. STEP 4

   

   Place the meat, onions and carrots back into the pan. Add salt, spices (I use a mixture of peppers), bay leaf. And cook for another 40 minutes over medium heat.

5. STEP 5

   

   We prepare the dough for noodles as for dumplings. Mix the egg, flour and water well. The dough should be stiff, but do not overdo it with flour. The dough should come off your hands well. Cover the bowl with the dough with a lid or wrap it in plastic and put it in the refrigerator for 30 minutes.

6. STEP 6

   

   We take the dough out of the refrigerator, cut off a small piece so that it is convenient to roll it into a thin flat cake. Next, I use a dumpling maker to form these pieces.

7. STEP 7

   

   You get these flatbreads.

8. STEP 8

   

   The dough can be cut into any shape, for example into circles, or simply cut with a knife into rectangles, diamonds, etc. Dry the sliced ​​dough, making sure that the parts do not stick together. To avoid this, you need to sprinkle flour on the table.

9. STEP 9

   

   When the meat is cooked, throw in the dried dough and cook for 3 minutes. Don’t overcook it!

10. STEP 10

    

    Serve to the table.

11. STEP 11

    

    You can add canned peas, corn, and beans. Bon appetit.