Uzbek beef Lagman

Step-by-step cooking

1. Step 1:

   

   The necessary products for noodles - Lagman, must be at room temperature.

2. Step 2:

   

   Cooking NOODLES. Sift flour into a wide bowl.

3. Step 3:

   

   Make a recess in the flour, break an egg into it. In 1 cup of cooled boiled water, add 0.5 tsp salt, stir until completely dissolved. Pour salt water into the flour and knead the dough, first in a bowl, then on the table.

4. Step 4:

   

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

5. Step 5:

   

   Then knead the dough with your hands into a uniform rectangular layer, about 2 cm thick. Cut the resulting 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 oiled. Cover all the dough with a film, take one cut strip at a time.

6. Step 6:

   

   Roll out each strip of dough with your hands on the table into a long rope - rope, thick as a little finger, it looks like a children's skipping rope. The dough is very soft, elastic, easy to work with, it does not tear. Put the elongated and twisted dough in a spiral on a plate. The bottom of the plate, and then the dough on top, lubricate with vegetable oil. Cover with foil and leave on the table for 30 minutes. It took me several plates, as it is necessary to stack them in one layer.

7. Step 7:

   

   We put water to boil, a little salt, as for ordinary pasta. Now we pass the elongated strip of dough through our fingers, pulling it even thinner and longer. We wind the dough on our hands like yarn, we spread our hands in smooth jerks several times and lightly hit the table. The noodles magically stretch thinly and lie down on the table. The dough should be well lubricated so that the thin strips do not stick together.

8. Step 8:

   

   Boil the finished thin and very long noodles immediately in boiling water for literally 2-3 minutes, stirring constantly. Flip into a colander and rinse under cold water, let the water drain.

9. Step 9:

   

   Transfer the washed noodles to a spacious bowl, pour a little vegetable oil and mix. So cook all the noodles, before serving it will need to be warmed, showered with boiling water. Noodles can be prepared in advance and stored in the refrigerator, you can cook immediately before making gravy, as the Uzbeks do. Who does not want to bother cooking noodles, you can boil ready-made purchased.

10. Step 10:

    

    Products for meat gravy with vegetables can be different. Traditionally, lamb or beef meat is taken. But they put different vegetables, in addition to traditional onions, garlic, carrots, tomatoes and potatoes, they add: eggplant, zucchini, turnips, radish, green beans, radish, bell pepper, hot pepper.. - everything that has grown by the time of cooking and the hostess has. Greens and seasonings are mandatory.

12. Step 11:

    

    Preparing GRAVY. It is prepared very quickly at the very beginning, so all the spices, products must be prepared and cut in advance, then there will be no time. Wash the meat and dry it well, cut into medium cubes, as well as potatoes and tomatoes. Cut turnips and onions into smaller cubes. Pepper with a medium rectangle / with the phalanx of the little finger /, carrots of a similar length, but with thinner straws. Cut the garlic into thin rings. Rinse and chop the greens.

13. Step 12:

    

    Heat the cauldron, heat the oil, fry the meat until golden brown. So that the heat of the oil does not decrease, throw the meat in several receptions. Add salt, pepper, spices for meat, garlic. Do not forget to interfere.

14. Step 13:

    

    Then add onions, followed by carrots. Everything is fried very quickly.

15. Step 14:

    

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

16. Step 15:

    

    Toss the tomatoes, stir to remove all the frying from the bottom.

17. Step 16:

    

    Add tomato paste, stir so that it is evenly distributed. /Many people wonder why pasta, if there are already tomatoes, but Uzbeks cook this way. Pasta gives intensity of color and taste, especially if tomatoes are winter /.

18. Step 17:

    

    Then add potatoes and turnips.

19. Step 18:

    

    1 tbsp.l. with a mound of flour and stir thoroughly quickly.

20. Step 19:

    

    Add ordinary water at room temperature, it should hide the products for 2 fingers, this is for medium-thick gravy. Or add more water, you can serve it as soup. Reduce the heat to low and leave to simmer until the potatoes are ready, this is 20-30 minutes. At the end, add the greens, turn off the stove and let it brew for 15 minutes.

21. Step 20:

    

    According to tradition, lagman is served in kesa (large bowl). Put noodles on the bottom, as many as a handful will capture. On top of vegetables with meat, add gravy, the amount is optional and be sure to sprinkle with fresh herbs.