Lagman with beef

four

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Complicated dish
    • 0.0.3 113.13kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Complicated dish

• Energy value
  

  113.13kcal

• Rating

• Recipe

Lagman takes the middle place between soup and stew. This is famous a delicious dish came to us from Asia. There are many options. cooking home lagman. Unchanged remains what to do it is necessary with noodles, and sauce-stew (waja) noodles are poured.

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Ingredients

0/16 ingredients

• Beef – 600 gr.
• Fat-40 gr.
• Potato – 3 pcs.
• Onions – 1 pc.
• Garlic 6 pcs.
• Bulgarian pepper – 1 pc.
• Carrots – 1 pc.
• Daikon-1/2 pcs.
• Tomato puree – 2 tbsp. l
• A set of spices for lagman-1 tsp.
• Salt to taste
• Water-1 l.
• Wheat flour – 2-3 tbsp.
• Eggs – 2 pcs.
• Water – 100 ml.
• Greens-1/2 beam.

1 ч1 ч 113.13

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Steps

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1. Sift flour, collect uphill. In the center of the slide do deepen and pour there an egg mixed with water and a pinch of salt. Knead a cool, elastic dough. Collect the dough in a bowl, cover cling film and let it brew for 30 minutes. During this time, the dough It will become more sticky, soft and elastic.
2. Potatoes cut into cubes.
3. Peel Bulgarian pepper from seeds and chop a quarter rings.
4. Cut the carrots into rings, then chop the rings in small cubes.
5. Cut daikon like a carrot.
6. Onion cut into large half rings.
7. Chop the garlic into large pieces.
8. Melt the fat in a cauldron.
9. Put the meat into it, cut into small cubes with side 1-1.5 cm. Fry over high heat, constantly stirring for uniform frying of meat.
10. Put the onion in a cauldron, then dye in the fat until transparent. Bow not should burn.
11. Carrots and daikon are fried after onions until soft.
12. Put out bell pepper and a set of spices. Fry for 3 minutes, to open the aroma.
13. Put potatoes, tomato paste, salt, garlic in a cauldron. Pour everything with water, bring to a boil, reduce the heat to small and simmer under the lid for 40 minutes until the potatoes and meat are soft.
14. Knead the dough again, roll it into a layer 2 mm thick and chop thin noodles out of it.
15. Give the noodles a little to wind and boil in boiling salted water.
16. In a deep bowl, put a portion of noodles and pour the stew in the sauce. Sprinkle with herbs and serve.

Keywords:

• noodles
• stew
• soup