Lagman with beef is a juicy hearty dish with oriental flavor, you can cook it quickly, in haste, and for a long time, observing all the details of the process. We have collected lagman recipes with beef for those who do not like the taste of a classic dish on lamb sauce.
Lagman with beef - general principles of cooking
• The basis of the lagman is gravy and noodles. For the liquid part of the dish, richness and reasonable density are important, and the noodles must be dense, preferably home-made.
• When choosing meat - there is no need to focus on how young the animal was. Lagman sauce is prepared for a long time, usually with a weak boil. During this time, even middle-aged beef will have time to become soft.
• Do not remove cartilage before cooking, they add density to the broth. It is better to remove them at the very end, if necessary.
• An ideal dish for a lagman is a cauldron, and the best, of course, is cast iron. In the absence of such a rare treasure, you have to do with existing utensils. Try to fry all products at maximum heat in a thick-walled pan without special coatings, and extinguish the gravy in any suitable pan or pot.
• The quality of the spices used for the lagman is important. Pay special attention to herbs and garlic, they should be exclusively the best variety.
Uzbek lagman with beef
Ingredients:
• beef pulp - 300 gr.;
• 200 gr. long noodles;
• one large tomato;
• 150 gr. white cabbage:
• two stems of radicular celery;
• onion head;
• pod of red hot pepper;
• bell pepper - 1 pc.;
• large carrots - one root crop;
• small size radish (green);
• a spoon of tomato paste;
• thick acute adjika - 1/2 tsp;
• three tablespoons of refined oil;
• garlic;
• a teaspoon of ground coriander;
• red paprika - 1 tsp.
Cooking method:
1. Prepare the vegetables. Thinly chop the cabbage and carrots. Celery, pulp of bell pepper, radish and tomato - cut into small slices. You can peel a tomato in advance. From hot pepper we select seeds, grind the pulp with a knife. Thin the half rings to chop the onion.
2. We wash the beef. Cut all the films from the meat, cut into small cubes. Dip the slices in a well-preheated oil in a pan and quickly fry until light brown. Season with pepper, slightly add salt.
3. Reduce the heat to medium, spread the onion half rings to the meat, pass until softened. Add the carrots and continue cooking, do not forget to mix until golden. We lay the sweet pepper with tomatoes, cook another five minutes.
4. Add tomato paste, adjika, chopped garlic, paprika, coriander. Season everything with ground pepper, mix everything thoroughly and immediately spread the cabbage, radish and celery into the pan. Stew for two minutes.
5. Put everything from the pan into a large pot, fill it with six glasses of water and place the container on a small fire, cook for about 15 minutes. Be careful not to spill vegetables.
6. Separately, with a little salt, until cooked, boil the noodles. We rinse it well with hot water, dry it in a colander and lay it on plates.
7. Pour the noodles with vegetable sauce and meat, decorate with finely chopped herbs and serve.
Lagman with beef - "Spring"
Ingredients:
• 700 grams of uninhabited beef;
• two large potatoes;
• 200-220 grams of spaghetti or noodles;
• salad onions - 2-3 medium heads;
• head of garlic;
• one sweet carrot;
• vegetable oil, unrefined;
• one and a half dozen medium-sized radishes;
• thick tomato, unsalted - two spoons;
• large tomato and Bulgarian peppercorn.
Cooking method:
1. After drying the washed beef from excess moisture, cut into small pieces.
2. Peel all vegetables: carrots, potatoes and onions from the skin, remove seeds from pepper, and release radishes from the "tails". We leave the tomato as it is.
3. We cut everything medium-sized, in the form of cubes, slightly larger cut the tomato, and radish with thin plates or, if the radishes are large enough, into semicircles. Cut garlic cloves into several parts and crush in a mortar.
4. We heat oil at a temperature slightly above average. A frying pan, preferably deep and thick-walled. Fry the meat until it is noticeably browned, fill the onion and wait until the moisture in the pan is almost gone. Onion pieces will begin to noticeably dry out and acquire a brownish color.
5. Immediately add pepper and carrots, stir and keep at the same temperature for about ten minutes. We put potatoes, garlic and tomato paste. We add a little, we will finally do it with the finished dish, and add half a glass of boiling water. It is very good if you can replace the water with broth.
6. After half an hour stew under the lid with moderate heat, put the tomatoes and a few peas of pepper. Stir and let stand another quarter hour.
7. If you prefer to cook with spices, there is a ready-made lagoon set for sale, put them a quarter of an hour before the end of cooking. Otherwise, you can just pepper a little, add dried herbs to taste. A very successful lagman will turn out if you put finely chopped feathers of young garlic.
8. Noodles, or “shortened” three times spaghetti, cook separately, rinse well and shake off water in a colander. Divide the noodles into deep plates, pour meat with gravy, salt the radish and serve separately.
Cooking lagman with beef in a slow cooker
Ingredients:
• one and a half liters of meat and bone broth;
• a pound of veal;
• half a glass of oil;
• 250 grams of noodles;
• large onion;
• 2 ripe tomatoes;
• a bunch of parsley;
• head of garlic;
• 2 juicy bell peppers;
• three tablespoons of thick, unsalted tomato;
• grated ginger root - a spoon, without a slide.
Cooking method:
1. With two-centimeter cubes, or slightly larger, cut the washed beef pulp. Knead the garlic in a mortar, or, first cut into plates, crush the crush on a cutting board. We cut onions in half rings, and the flesh of pepper in half-dice cubes.
2. It is required to remove a rough peel from tomatoes. To this end, scald them briefly with boiling water, cool with running water and, cutting a knife, remove the skin. Cut the flesh smaller, also finely chop the parsley leaves.
3. Initially, we start the multicook processor in frying mode for 15 minutes. We need to fry the pieces of beef in hot oil for about ten minutes. We do this, stirring, then add, a couple of minutes before the shutdown, all the other prepared products.
4. Pour in the broth, reconfigure the device to “Soup” and 40 minutes. cook in this mode.
5. We prepare the noodles for the lagman separately, on the stove, always adding water. You can do this even with a small margin, proportionally reducing the amount of salt in the gravy.
6. We put the washed noodles in a slow cooker, add and pepper, taking a sample from an almost ready dish.
7. After closing the lid, we stand on the “Heating” for about ten minutes, put it in plates and sprinkle with herbs.
Uzbek lagman with beef and oriental home-made noodles
Ingredients:
• 450 g of beef tenderloin;
• a spoonful of thick tomato;
• three potatoes, large;
• two carrots;
• fleshy bell peppers;
• a couple of slightly overripe tomatoes;
• a spoonful of cumin seeds and ground paprika, and two - coriander;
• two large, juicy bulbs;
• greens of dill and cilantro.
For hot sauce:
• half a head of garlic;
• hot pepper pod;
• a bunch of fresh basil.
For noodles:
• a glass of chilled water and refined oil;
• 0.4 kilograms of flour
• 0.3 tablespoons of fine salt.
Cooking method:
1. First of all, we cook noodles, it needs to be aged a little. We collect all the ingredients for the dough, except oil, in a voluminous bowl or a small basin. Kneading up to a quarter of an hour, we get a cool, bland dough. It must be kept in the cold for about an hour, wrapped with a film.
2. After the time has passed, we take out, knead again and divide into four parts. We thoroughly moisten the dough with oil and wash our hands. Pieces of dough must be twisted into separate bundles, stretching and twisting a little. Each such flagellum is coiled and allowed to rest, slightly sprinkled with oil. While you are doing the following harnesses sequentially, the first has already been matured for some time. In total for the first time it is necessary to withstand the dough for about a quarter of an hour.
3. Repeat the process of pulling the harnesses, this time double their length and halve the time. It will turn out about one and a half meters in length, and 5-7 minutes "on rest".
4. From the third run, the blanks for noodles will be three meters long, we will withstand them for no more than 5 minutes. The fourth, and last, process should give us five-meter, or even longer, stripes of dough. Focus on the thickness, it should be within 5 millimeters.
5. We cook noodles in a large amount of boiling, always salted, water. Dip in boiling water, as before, coiled, and boil about 2.5 minutes. after surfacing. Watch carefully the process, noodles from different flours are cooked differently, depending on gluten. We transfer the finished noodles into a colander, pour oil and mix. We don’t pour water from boiling lagmann noodles!
6. The lagman itself can begin to cook even in the process of cooking noodles. In centimeter, or slightly larger, slices, we cut meat and onions, and tomatoes and pepper - a little larger.
7. In a pot, and, in the presence of such a vessel, in a wok or cauldron, heat the oil and dip the whole onion into it. We wait for softening and put the meat, stir and pinpoint ten minutes.
8. Zira and coriander are slightly ground in a mortar, or, in extreme cases, a little scrolling in a coffee grinder. We put the spices for the dish along with carrots chopped into small cubes. We wait 5 minutes, and put the flesh of pepper there.
9. After another 5 minutes, put the tomatoes and paprika, slightly add salt, and if desired, you can add a little sugar.
10. In the next run, add potatoes. Pre-clean it and cut into centimeter cubes. We fill with tomato, add salt, add hot water flush with the products. Boil under the lid for half an hour.
11. During this time we prepare hot sauce for dressing the lagman. Grind the garlic with basil, add the flesh of hot pepper (without seeds), slightly add and grind again. We breed meat broth.
12. Serve the lagman quickly. Heat the water from under the noodles. We share the noodles in portions, put in a colander. Dip the noodles in boiling water for a few seconds, shake off the excess water and put it on a plate. Put a portion of meat with broth on top. Chopped dill with cilantro, like hot sauce, is served separately, or, knowing the tastes of those gathered, is added to the finished lagman.
Hearty lagman with beef and eggplant
Ingredients:
• ground eggplant - 300 grams;
• 650 gr. clippings without veins of films;
• potatoes and carrots - 200 grams each;
• three large onions;
• three juicy sweet peppers;
• a handful of pork interior fat;
• large garlic head;
• a couple of spoons of tomato;
• a spoon of vinegar;
• a bunch of feathers of young garlic;
• ground pepper;
• young dill - necessary, can be cut in half with parsley, just one bunch;
• a small spoonful of cumin and coriander seeds, and a little less - with ground paprika.
Cooking method:
1. Interior fat is used to give the dish a maximum taste similar to the original lagman, but some may not like it. In this case, skip the first paragraph. If you decide to use it all the same, you need to heat a little oil in the pot and lower the fat into it. While stirring, melt it until a rosy hue forms on the surface of the pieces. If cooking without fat, just heat the oil.
2. Dip the slices of beef in hot fat, brown them well and season with pepper. Warm it a little, then, stirring, put chopped onion and garlic, warm it, about 5 minutes.
3. Next, also with a five-minute interval, first put the carrots, followed by bell pepper. Even after the same period of time, season with tomato, salt in a couple of minutes, add boiling water to the level of products, pour all the spices.
4. After keeping under the lid on moderate heat, add the potatoes, slicing it into 1.5 cm cubes. Cook until a quarter of an hour.
5. Remove the skin from the eggplant, and cut the pulp into pieces, the size of a centimeter, lay with the rest of the products. 5 minutes later Put the greens, season with vinegar, add salt if necessary. Boil the consistency to a thick soup, withstand without heating for a quarter hour under the lid.
6. Boil the noodles separately, season with vegetable oil. Serve lagman, pour a portion of gravy noodles with pieces of beef.
"Green" lagman with beef in a cauldron
Ingredients:
• slightly less than half a kilogram of beef;
• two carrots;
• a couple of heads of garlic;
• medium-sized onion;
• a handful of young parsley leaves;
• a glass of fresh or canned peas;
• four potatoes and as many medium-sized tomatoes;
• optional - basil;
• two tablespoons of tomato paste;
• lettuce leaves;
• spaghetti or long noodles, you can homemade.
Cooking method:
1. Cut into large circles carrots, and onions - in half rings, finely chop the cabbage. Cut the potatoes into small cubes, and crush the garlic. We also cut the tomatoes medium-sized, add a little and let the juice go.
2. We warm the cauldron, pour a couple of pinches of coarse dry salt into the bottom, and after waiting a couple of minutes, pour the oil. Large pieces of beef, fry at the maximum heat, slightly lower the temperature and put onions, garlic and carrots.
3. When the onion is noticeably browned, add the chopped parsley, followed by the tomatoes. Stew for 20 minutes, put the tomato and, slightly salted, mix.
4. If you have young peas, or canned, but harsh, put it at this point. Next, put the potatoes, add boiling water to make it flush with the products.
5. Stew for three quarters of an hour, and check the preparedness of vegetables. If you add soft canned peas, now is the time for this. Wait a bit and lay the basil. To give the dish a greater resemblance to a traveling Uzbek lagman, you can drip a couple of drops of liquid smoke.
6. Separately boil pasta, ideally, of course, it should be lean homemade noodles, narrow and long.
7. Release the lagman, as usual - by pouring noodles with gravy and spreading the meat on top. Separately, lettuce leaves are served in large quantities, you can cut them and sprinkle the dish on top.
Beef Lagman - Cooking Tips & Tips
• For lagman, use unrefined oil. It must be well calcined before laying products. This is done easily: for a couple of minutes, heat a cauldron or a frying pan, then heat the coarse salt in it as much. Next, pour oil and warm up at the maximum of the fire, waiting until a light whitish smoke begins to rise from the surface.
• Special noodles for lagman - a rare product, especially if you do not live in Central Asia. It is replaced by the easiest self-made one, the recipe is in the selection, and good spaghetti are also suitable as an option. Breaking pasta is not required.
