Beshbarmak with potatoes

1. Wash the meat, put it in a saucepan, pour cold water, bring to a boil, remove the foam.
2. Add salt, pepper, bay leaf, peeled onion (2 pcs.) to the broth entirely.
3. Cook the meat for 20 minutes over medium heat, then turn down the heat and cook it for another 1.5-2 hours over moderate heat.
4. Peel the potatoes, put them whole (if the potatoes are small, large ones need to be cut into several parts) in boiling broth, then cook everything together for another 15-20 minutes.
5. Knead the dough for juicy noodles by mixing water, salt, egg and flour. The dough should turn out like a dumpling - cool and elastic at the same time.
6. Peel and cut into rings the remaining onion, pour boiling broth, let stand for 10 minutes.
7. Divide the dough into 2 parts, roll each into a layer and put it entirely in the broth.
8. Cook for 8-10 minutes, then put on a dish. The juice can be left whole, or you can cut it into pieces.
9. Put the potatoes on the edge of the dish, put the meat in the center. Add the onion and chopped herbs steamed with broth on top.

Bon appetit!