Uzbek beef lagman

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Uzbek-style lagman from beef? Prepare the necessary ingredients for the noodle test. All ingredients should be at room temperature.

2. STEP 2

   

   Sift the flour into a wide bowl.

3. STEP 3

   

   Make a well in the flour and crack the egg into it. Add salt to 1 glass of chilled boiled water and stir until completely dissolved. Pour salted water into the flour and knead the dough, first in a bowl, then on the table. You may need a little more flour than the specified amount.

4. STEP 4

   

   Lightly grease the table and hands with vegetable oil and knead the dough until smooth. The finished dough does not stick to your hands, it is not tight, quite soft, but elastic. Gather the dough into a ball, wrap it in a bag and put it in the refrigerator for at least half an hour, preferably an hour.

5. STEP 5

   

   After the specified time, remove the dough from the refrigerator and knead it with your hands into a uniform rectangular layer about 2 cm thick. Cut the resulting flat cake into strips 1.5 - 2 cm wide. To make it convenient to work, the surface of the table, hands and dough should be slightly greased with oil. Cover the entire dough with film, and take the cut strips one at a time.

6. STEP 6

   

   Roll each strip of dough with your hands on the table into a long rope - a rope as thick as your little finger. The dough is very soft, elastic, easy to work with, and does not tear. Place the stretched and curled dough in a spiral on a plate. The bottom of the plate, and then the dough on top, should be greased with vegetable oil. Cover the resulting spiral with film and leave on the table for 30 minutes. I needed several plates, since it needs to be laid in one layer.

7. STEP 7

   

   Pour water into a saucepan and place on fire. Add a little salt as for regular pasta. Pass the elongated strip of dough through your fingers, stretching it even thinner and longer. Wrap the dough around your hands like yarn, spread your hands to the sides with smooth jerks several times and lightly hit the table. The noodles magically stretch thin and lie flat on the table. The dough should be well greased to prevent the thin strips from sticking together.

8. STEP 8

   

   Immediately boil the finished thin and very long noodles in rapidly boiling water for literally 2 - 3 minutes, stirring constantly. Drain the noodles in a colander, rinse under cold water and let the water drain.

9. STEP 9

   

   Place the washed noodles in a large bowl, pour a little vegetable oil and stir. So prepare all the noodles; before serving, you will need to warm them by pouring boiling water over them. The noodles can be prepared in advance and stored in the refrigerator, or they can be cooked immediately before preparing the gravy, as the Uzbeks do. Those who don’t want to bother cooking noodles can boil ready-made store-bought ones.

10. STEP 10

    

    Prepare ingredients for meat gravy. Traditionally, lamb or beef is used. But they put different vegetables, in addition to the traditional onions, garlic, carrots, tomatoes and potatoes, you can add eggplant, zucchini, turnips, radishes, green beans, radishes, bell peppers, hot peppers. Herbs and seasonings are required.

11. STEP 11

    

    The gravy is prepared very quickly at the very beginning, so all the spices and products must be prepared (washed and peeled if necessary) and cut in advance. Wash the meat, dry it and cut it into medium cubes. Chop the potatoes and tomatoes as well. Cut the turnips and onions into smaller cubes. Cut the pepper into a medium rectangle (about the size of your little finger), carrots of the same length, but into thinner strips. Cut the garlic into thin rings. Wash and chop the greens.

12. STEP 12

    

    Heat a cauldron over high heat, heat the oil in it and fry the meat in it until golden brown. To keep the heat of the oil from decreasing, add the meat in several batches. Add salt, pepper, meat spices, garlic. Don't forget to stir periodically.

13. STEP 13

    

    Then add the onion, followed by the carrots. Everything fries very quickly.

14. STEP 14

    

    Reduce heat to medium and add bell pepper. Pepper can be any color.

15. STEP 15

    

    Add tomatoes and stir.

16. STEP 16

    

    Add tomato paste and stir until evenly distributed. The paste gives intensity of color and taste, especially if the tomatoes are winter.

17. STEP 17

    

    Then add potatoes and turnips.

18. STEP 18

    

    Add a heaping tablespoon of flour and stir everything thoroughly and quickly.

19. STEP 19

    

    Add ordinary water at room temperature, it should cover the food by 2 fingers, this is for medium-thick gravy. Or add more water, then the dish can be served as a soup. Reduce the heat to low and let simmer until the potatoes are ready for 20 - 30 minutes. At the end, add the herbs, turn off the heat and let the dish brew for about 15 minutes. Uzbek-style lagman is ready at home.

20. STEP 20

    

    According to tradition, lagman is served in a kesa (large bowl). Place noodles on the bottom, as much as a handful will take, on top with vegetables and meat, add gravy, the amount as desired, and be sure to sprinkle with fresh herbs. Bon appetit!

Comments on the recipe

Daria ☼

14.11.2023

5

This method is also very tasty, try it

o-lich-ka

14.11.2023

5

Great recipe, my husband loved it! Thanks for the recipe.

Svetlana

14.11.2023

4.9

very appetizing... I will definitely try to cook it!!!

Julia

14.11.2023

4.7

What a labor intensive process of making noodles! Of course, without skill and training, you cannot prepare a real lagman. The thickness is 2 spaghetti, great!

Helen

14.11.2023

4.5

I liked the recipe, thank you) and the noodles ended up being as thick as 2 spaghetti, the dough was excellent.)