How to cook beef lagman at home. Beef lagman

Beef lagman is one of the most popular oriental dishes. It is prepared in many countries, and each has its own variations, secrets and subtleties. But the most delicious of all is considered to be Uzbek-style beef lagman, with hand-cooked noodles and aromatic seasonings. Going to a real teahouse and trying this dish is, of course, very cool, but not always possible. It is much easier to try to touch the mysterious culinary recipes of the East right in your kitchen. So, how to cook beef lagman?

What do you need for cooking?

The basis of the dish is special noodles and spicy sauce. It is equally important to choose good and high-quality meat. Noodles for lagman in its classic version are prepared independently, exclusively with your hands, stretching the dough into long, delicious strips. But now you don’t have to spend hours and effort; you can buy everything you need in the store. In order to prepare beef lagman, you will need ready-made noodles, 300 g of fillet, three potatoes, carrots, three onions, a couple of sweet bell peppers, two tomatoes and 50 g of tomato paste, vegetable oil, three cloves of garlic, fresh herbs - celery, parsley and dill, seasonings, salt, sugar. The classic mixture of seasonings includes curry, cumin, hot and sweet peppers, star anise, saffron, and cilantro. The main thing is star anise, also known as star anise. It has a strong spicy taste, somewhat similar to anise. Don't be too zealous with this spice - a couple of petals are enough.

Cooking beef lagman

For cooking you will need a cauldron or deep frying pan. Let's start with the sauce. Pour vegetable oil into a frying pan, peel, chop and fry the onion. Finely chop the meat and add to the onion. Fry for seven minutes over high heat, stirring quickly and not allowing it to burn. While the meat is browning, peel and dice the carrots. Add it to the pan along with the tomato paste and cook for another ten minutes. Add pepper and tomatoes to the mixture. For beauty and richer taste, use peppers of different colors. Fry for another five minutes, then pour a couple of glasses of water into the cauldron so that the frying turns into soup. Add potatoes, peeled and cut into cubes. Add spices, salt, sugar, close the lid and cook over medium heat for ten minutes. Due to the fact that the potatoes are finely cut into cubes, in ten minutes they will have time to cook until tender. The beef lagman is almost ready. It can be sprinkled with finely chopped fresh herbs and covered with a lid. Boil the noodles and place them in deep serving bowls. Pour the aromatic sauce obtained in the cauldron on top. Add an extra portion of herbs and garlic to each plate, which will add a little heat.

Real beef lagman according to the Uzbek recipe is ready to be served. Gather the whole family and find out for yourself why this dish is so popular in all Eastern countries. Surely, you will want to cook it more than once.

The first thought that comes to mind when hearing the word “lagman” is that it is very, very filling. Of course, associations may depend on which version of lagman you tried, because the area where this dish is consumed is vast, and the type of finished lagman ranges from noodle soup to thick meat stew. In any case, it contains meat, vermicelli and vegetables, so beef lagman will not pass for a light breakfast or a light dinner - this dish is either for lunch or for an early dinner, when it is still far from bedtime, and the evening promises to be active and requiring energy.

Ingredients:

• 400 g beef with fat layer;
• 1 onion;
• 1 carrot;
• 1 ripe pink tomato;
• young potatoes – 3-4 pcs.;
• garlic;
• noodles for lagman – 200 g;
• salt, cumin, cumin, pepper and other spices to taste;
• greens (cilantro or parsley).

How to cook beef lagman

1. We prepare the products necessary for the lagman.

2. Cut the meat into small pieces.

3. Peel the onion and finely chop it.

4. Place the beef in a frying pan with heated oil and fry for a couple of minutes. Then add chopped onion.

5. While the meat is cooking, peel the carrots and cut into cubes.

6. Place the carrots in the frying pan with the beef and onions.

7. Peel the tomato. This will be easy to do if you lower it into boiling water for just a couple of moments. After this, grind the pulp into a paste.

8. Add the tomato to the pan along with the rest of the ingredients.

9. Fry everything for 8 minutes, then pour everything into a suitable pan, add a little garlic and washed new potatoes, cut into cubes.

10. Fill the pan with water and put it on the fire to simmer. Once boiling, season to taste and leave on the fire until cooked (approximately 15 minutes).

11. Place the noodles for lagman in salted boiling water.

There are many recipes for preparing this dish of oriental cuisine, and each housewife has her own secrets and subtleties of its preparation. Each has its own special recipe for lagman. No matter how you cook lagman, it is always tasty and satisfying. Of course, it is impossible to prepare this dish the same way as it is served in the East, but if you try, it will be very similar. Before preparing lagman, let's look at its ingredients.


Ingredients with step-by-step photos:
Beef - 500 - 700g;
Onions - 2 - 3 pcs.;
White onion - 1 pc.;
Carrots - 2 pcs.;
Potatoes - 1 - 2 pcs. (medium size);
Sweet pepper - 1 pc.;
Fresh tomatoes - 1 - 2 pcs.;
Greens (parsley, dill, cilantro);
Tomato paste - 1 tbsp;
Salt;
Spices (pepper, cumin);
Garlic - 3 - 4 cloves;
Vegetable oil - 50 - 10 ml;
Noodles for lagman - 200 g.


Preparation:
Wash the meat, trim off the film and cut into small pieces.


Pour vegetable oil into the cauldron, wait until it is well heated, and add the meat. When the beef begins to brown, add the onions. Fry until golden brown, pour in about 1 glass of water and simmer over low heat with the lid closed.


While the meat is stewing, prepare the vegetables. Wash and peel potatoes, carrots, sweet peppers, tomatoes.
Cut the carrots into strips or slices. I had a large carrot, so I cut it into half rings.
Potatoes in small cubes, sweet peppers in strips, fresh tomatoes in large cubes. Peel and finely chop the garlic (you can use a garlic peel) and herbs.


I did not add tomatoes and bell peppers; I prefer these vegetables fresh. Dilute tomato paste with water.
When the meat is almost ready (in about an hour and a half), put vegetables in the cauldron - first potatoes and carrots, a little later sweet peppers, tomatoes, cover everything with water and tomatoes. At the very end, add herbs, garlic, and let simmer for a few minutes. Don't forget to add salt and spices. Cover with a lid and let it brew. Sometimes the question arises: how much water should I add? It all depends on what kind of gravy you like - with more vegetables and meat or with sauce. I add until everything is covered with liquid, but no more.


While the meat and vegetables are infused, boil the noodles. There are special noodles for preparing lagman. If you don’t find one, it’s okay, you can cook it yourself or buy regular spaghetti.


Boil the noodles and place in a deep plate. Pour the sauce on top and lay out the meat and vegetables. Sprinkle with fresh herbs. You can serve! Don’t forget to put both a spoon and a fork at once, this is how lagman is eaten.


1. 
   Bon appetit!

   Lagman- a traditional and beloved dish of Uyghur cuisine. It is very popular among the peoples inhabiting the territory of Kazakhstan, Kyrgyzstan, Uzbekistan and some provinces of China. This is a thick, very satisfying soup, the preparation of which requires meat (preferably lamb), vegetables and thick, long noodles. For these purposes, you can even find special lagman noodles in stores. After all, they make it by twisting a sausage of dough like a child’s jump rope.

   The dish can be made either more liquid, like a soup, or like noodles with a tasty and quite complex filling. Many vegetables will work for it, such as beans, eggplant, carrots, bell peppers, as well as the more standard onion. An important ingredient in the recipe is lazjan seasoning, which is made by mixing black and red pepper with garlic, and then pouring vegetable oil preheated to a boil. And of course, lagman will never be complete without a variety of herbs and spices.
   

   Cooking options

   Like any national dish, lagman also has several quite popular varieties. In addition, each cook will turn it out differently, even with the same ingredients of the recipe. The composition always includes only a few components: Margelan radish, bell pepper and jamdo (a type of green bean), the seasoning described above and Chinese cabbage. But not all carrots and potatoes are added. There are also types with tomatoes or tomato paste. In fact, the vegetable composition changes, but the famous special noodles and good juicy lamb remain unchanged. Muslim peoples try not to eat pork, but they are allowed to cook with beef, as in our recipe.

   The culinary pride of the Uyghur peoples is served in special dishes - kes, reminiscent of large bowls, although in modern restaurants and cafes of oriental cuisine, ordinary plates are more often found. However, this does not affect the taste of this culinary masterpiece, which can hardly be called just soup!
   

Rate the recipe

Hi all! Have you ever tried lagman? Until recently, I thought it was soup, but that’s not entirely true. I've never cooked it before. It turned out that it was in vain, because this is one of the most divine and popular dishes among the Uyghurs, Kazakhs, Kyrgyzstan and, of course, the Uzbeks. Although it is prepared by both Azerbaijanis and Armenians. I fell in love with him))).

It all started when a Kazakh family moved into our house right behind the wall. It was from them that I learned all the intricacies of cooking real lagman. There is nothing complicated about this, I am sharing with you so that you too can easily prepare this Central Asian dish.

So what is it? These are noodles, but prepared in an unusual way, which are filled with a special aromatic vegetable sauce or filling combined with fragrant seasonings. In general, it’s very tasty, try it too! You can serve it at least as a first course, if you make it liquid in consistency, or use it as a separate second course in combination with

You will probably be surprised, but truly traditional lagman is prepared using radish. Most of our Russian people cook without this main ingredient. And that’s in vain, because it is the radish that gives that very desired taste, and besides, it is very useful, it is in vain that it was relegated to the background. Quite often you come across recipes without it.

And also why our Russian people stopped adding sugar to the sauce, this is also wrong if you are making classic lagman.

Interesting! There is one very interesting parable, perhaps a legend, that lagman was invented by one girl who really did not want to let her husband leave the family, she decided to surprise him very much by preparing this fabulously tasty and beautiful dish from ordinary pasta noodles, so to speak.

For this option you will need quite a lot of different products, in principle this applies to seasonings and spices.

As for noodles, you need to take special ones for lagman, although you can replace them with spaghetti, or cook

We will need:

• lamb or beef - 320 g
• lagman noodles - 0.5 kg
• carrots - 1 pc.
• tomatoes -2-3 pcs.
• large green radish - 1 pc.
• onion - 1 pc.
• bell pepper - 1 pc.
• white cabbage or Chinese cabbage - 100 g
• green beans - 45 g
• garlic arrows (if available) - 30 g
• tomato paste - 1 tbsp
• apple cider vinegar - 1 tbsp
• garlic - 9 cloves, 3 of which are for seasoning
• paprika - 1 tsp
• ground coriander - 1 tsp
• sugar - 1 tsp
• hot pepper -0.5 tsp
• ground cumin - 0.5 tsp
• greens to taste

Cooking method:

1. Since lagman is considered a vegetable dish, take fresh vegetables such as carrots, cabbage, and bell peppers. Chop it all with a sharp kitchen knife into small strips. Try to do this as carefully as possible so that all the ingredients combine well in appearance. Cut the onion into half rings.

But as for the radish, it is best to grate it on a coarse grater, although you can also cut it into strips.

2. Rinse the meat with running water, cut into cubes and place in a frying pan, or better yet, take a deep saucepan or cauldron and heat the vegetable oil in this pan and fry the pieces until almost done, so that the meat takes on a golden brown color.

Important! The approximate frying time on high heat is approximately 10 minutes, remember to stir so that nothing burns.

3. The next step is to add the chopped onion to the meat, stir and cook until the onion is soft. Add red pepper and stir.

4. Follow with chopped vegetables such as bell peppers, carrots and radishes. Stir and simmer for about 10 minutes, the heat should be low.

5. In order for the tomato taste to be felt in the lagman, tomato paste or tomatoes are usually added to it. Of course, fresh tomatoes are best suited, because the taste will be truly natural. I suggest another option: mixing tomato paste and tomatoes together will be even more effective.

So, with the tomatoes, do the following work, remove the skin from them, it is not needed, because when cooked it will become hard and tough, and this will look bad, and secondly, it will be inconvenient to eat. To remove the skins, place the tomatoes in boiling water for 1-2 minutes, then use a tablespoon to scoop them out and peel them. Cut the pulp into small pieces.

Then add tomato paste and 3 pieces of garlic crushed through a press to the pieces of pulp. and sugar is very important. Stir this mixture and let it stand for at least 10 minutes. And it’s best if you have 1 hour.

6. Boil the noodles in a saucepan, and then, when you realize they are ready, drain them through a colander.

7. Now the most interesting thing is green beans, many will probably be surprised when they see them. But in vain, if you cook as needed, then be sure to add this important ingredient. Garlic shoots also play a fairly important role in the garlic flavor. You can do it without them, but it won’t be the same. Chop the beans and garlic feathers as shown in the picture.

8. Now add the aromatic tomato mixture and chopped beans and garlic into the frying pan in which you are stewing the meat. Stir and continue cooking for 5-10 minutes over low heat. During this time the liquid should decrease and it should evaporate.

Then add the chopped cabbage and pour a little boiled water over this whole vegetable mixture with meat, or use any meat broth, such as beef. Pour in as much water as you want so that it turns out moderately thick, but not liquid, at your discretion.

To add a magical taste, add cumin and ground coriander. Oh, an extraordinary aroma will flow through your kitchen.

9. If you consider yourself a gourmet of spicy food, then you can make spicy sauce, it’s not for everyone. To do this, place 1 tsp ground hot pepper, a pinch of ground coriander and about 3 cloves chopped garlic in a frying pan and fry this infernal mixture in vegetable oil over low heat for 2.5 minutes until you feel a captivating aroma. Then pour into a bowl and add apple cider vinegar, stir.

10. Now set the table, take a plate and first put in the boiled noodles and then pour the sauce over them. Garnish with a sprig of parsley or celery. This lagman with radish will give you an unforgettable dinner or lunch. Eat it hot. Bon appetit!

Video on how to cook lagman at home

In the previous version, I tried to tell you in detail all the steps of preparing lagman, but still, perhaps someone still has some questions about this, so I found this video especially for you:

And this is how true gourmets cook, who are capable of creating culinary masterpieces. If you love Uyghur cuisine, and are ready to repeat all stages of the work after this cook, then you will definitely succeed, because the king of all lagmans in the cauldron is the guyru-lagman, don’t believe it then watch this video:

Uzbek lagman with beef

Another purely classic option is Uzbek-style lagman. Many argue that it was in Uzbekistan that it first appeared, and then all sorts of interpretations began. Although there is an opinion that lagman came to Central Asia from China, although archaeologists have proven that noodles were invented by the ancestors of the Uighurs, the Tocharians, it is not for us to judge who is right and who is wrong. This is what you can read in the story about lagman.

You must understand the most important thing, what the gravy will be like, so that the taste will be transmitted to the entire final result. So, the sauce should be garlicky and spicy, looking reddish in color.

We will need:

• beef meat - 1 kg
• red bell pepper - 3 pcs.
• onions - 1 pc.
• carrots - 1 pc.
• eggplant - 1 pc.
• lagman noodles - 0.5 kg
• greens, cumin, coriander, basil and celery, cilantro, bay leaf, cumin, chili
• garlic - 2 pcs.
• tomatoes - 500 g
• tomato paste - 1 tbsp
• water - 1.5 tbsp.
• vegetable oil
• sugar and salt to taste

Cooking method:

1. Slice the sweet bell pepper. Cut the onions into half rings. Chop the tomatoes into thin pieces. Carrots are also cut into cubes rather than grated.

2. Cut the meat into pieces of the same size, but do not make it too small; it will cook down.

3. Now take a frying pan with a thick bottom or, better yet, a casserole and add sweet peppers and vegetable oil there, add hot red pepper and paprika, you need the pepper to be well fried, then add meat and onions, when the onions become transparent and soft, add carrots, stir .

Important! Be careful, all vegetables fry very quickly, make sure that nothing burns, especially meat.

Once the carrots are fried, add one eggplant cut into cubes. Salt it first, then you need all the bitterness to come out of it, it should stand and give juice. Drain the juice and add the cubes to the cauldron with the remaining ingredients.

On a note! You can add potatoes instead of eggplant.

After 4 minutes have passed and the eggplants have stewed, add the tomatoes + tomato paste. It is possible that your vegetables will release their juice, and you will end up with meat in its own juice, but if little juice has been released, then add boiled water or broth.

Add bay leaf, cumin, cumin and coriander, you can add basil, stir and cook until the meat is cooked. Cover with a lid, 10 minutes before readiness, add your favorite herbs and two cloves of garlic.

4. Serve the lagman in portions, place the noodles in a bowl and the broth on top. If you want, you can make it thinner or thicker; adjust the consistency yourself, to your taste. You can eat with a fork, spoon and even chopsticks. Lick your fingers! Enjoy your discoveries!

Lagman chicken recipe with photo illustrations

It tastes pretty amazing, super! And most importantly, chicken cooks much faster than any other meat, which means you will save your time. In general, if you are a lover of all things chicken, then I suggest you look here

We will need:

• onions - 1 pc.
• carrots - 1 pc.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• potatoes - 2 pcs.
• radish or radish - 100 g
• cabbage - 200 g
• cilantro, garlic, salt, pepper, cumin to taste
• chicken fillet and wings - 500 g
• any noodles, preferably for lagman or spaghetti - 400 g

Cooking method:

1. Chicken meat, you can take any parts that you have, or what you like most. Chop the fillet into pieces; the wings can be left unchanged.

3. Then place the cauldron on the stove and pour in vegetable oil, add chicken pieces, fry them lightly. Then add the chopped onion. Stir and simmer for 2-3 minutes.

4. Add carrots, bell peppers and cumin. Then potatoes and radishes.

Important! Fry all ingredients over low heat.

At the very end, add the garlic that has been put through a garlic press.

5. Salt and add the tomatoes cut into pieces. Simmer for about 30 minutes, maybe less, taste.

7. After this, prepare the noodles, boil them in salted water, then drain the water and pour in the prepared sauce. Decorate with greenery! Bon appetit!

Homemade lagman in a slow cooker. Video recipe

For those who like to cook in a slow cooker, I recommend watching this short video:

A real classic pork lagman

According to this option, lagman can be prepared not only at home, but also outdoors by the fire in a cauldron. You will need the most ordinary products, approximately the same as in other recipes, only the meat used here is fatty, i.e. pork is used.

Therefore, of course, the taste will be different from previous options, try to make it exactly like this, perhaps it will become your favorite and unique one, which you will want to cook all the time.

We will need:

• meat (pork pulp) - 800 g
• noodles (for lagman) - 500 g
• potatoes - 2-3 pcs.
• tomatoes -2 pcs.
• bell pepper - 2 pcs.
• onions - 2 pcs.
• garlic - 2-3 cloves
• radish-50 g (optional)
• tomato paste - 2-3 tsp
• salt, pepper, spices to taste
• oil for frying meat

Cooking method:

1. Chop all the vegetables according to the list with a sharp knife, in any order and in any shape, for example, potatoes into small cubes, pepper into strips, tomatoes into slices, onions into small pieces.

Cut the radish into thin strips and chop the garlic cloves.

2. Pour vegetable oil into a cauldron and heat it. Dip the pork pieces. Stir. Salt and pepper to taste. After a few minutes, add the garlic so that it gives off its scent, fry for 5 minutes.

3. Add onions, stir, simmer for about 3 minutes, then add bell peppers and tomatoes. And add the radish as the very last ingredient, stirring the ingredients all the time.

4. Add the potatoes at the very end to prevent them from boiling. After the potatoes, add tomato paste and simmer over low heat, add water until all the vegetables and meat are covered.

5. Boil the noodles in salted water; they are cooked according to the same basic rules as regular noodles.

6. After this, pour the boiled noodles for lagman with the prepared sauce with meat. Serve to the table! Bon appetit!

How to prepare dough and noodles for lagman at home

If If you want to make noodles yourself, learn how to do this, or don’t trust store-bought packages, then you can borrow the process of preparing noodles for lagman and its recipe from this video:

That's all for me, write your reviews and wishes. Have a good day and sunny mood everyone.

This dish is prepared in different countries of the world. But most often it is found among mountain peoples: in Uzbekistan, Turkmenistan, Kyrgyzstan. They love him in China too.

It is not known for certain in which country it appeared. is a soup, the traditional version of which is made from beef.

The benefits and harms of the dish

Due to its multi-component composition, beef lagman contains many useful substances. These are vitamins, minerals, amino acids. Due to all this, the dish is considered healthy.

Its benefits increase when using high quality ingredients. But it is not advisable to consume this soup often. A large amount of salt and spices in it can affect the heart, kidneys, blood vessels and gastrointestinal tract.

In addition, some of the herbs included in the dish are unusual for most Russian people. They may cause an allergic reaction. Caution is also necessary because... It makes the soup too high in calories, which leads to weight gain. Therefore, you should not abuse the product.

Cooking noodles. Video recipe:

Difficulty, cooking time

The duration of preparation of beef lagman depends on the characteristics of the recipe and the components included in it. It can vary from 1 to 3 hours. The dish is considered to be of medium difficulty level.

Food preparation

Product preparation begins with the selection of meat. It is necessary to purchase high-quality and fresh beef tenderloin. It is best to do this in large retail establishments that value their reputation. You can contact a familiar seller.

It is advisable to purchase all the herbs and spices specified in the recipe. This will allow you to cook the dish correctly. Vegetable components can be either fresh or frozen. It is important that they are not spoiled.

When choosing noodles, you need to focus on types made from durum wheat. But if you have time, it’s worth preparing this ingredient at home.

How to cook beef lagman?

A step-by-step recipe with photos will help you prepare beef lagman correctly. Ingredients needed for work:

• meat – 800 g;
• garlic – 2 cloves;
• onion – 2;
• noodles – 250 g;
• parsley;
• bell pepper – 1;
• vegetable oil – 60 g;
• carrots – 1;
• tomato paste – 2 tbsp. l.;
• potatoes – 2;
• pepper;
• tomatoes – 2;
• salt.

They make a dish that can be divided into 6-7 servings.

Divide the washed meat into slices, the thickness of which is about 4 cm. Before using them for cooking, the slices must be dried so that water does not drip from them.

It is advisable to cook in a small cauldron. Pour sunflower oil into it and heat it well. Send pieces of meat there. Fry the beef over high heat. Stir occasionally.

When the meat turns white and releases juice, you need to add carrots to it. It is placed in a layer on top of the beef. There is no need to mix the components.

Pour water into the cauldron (it should cover the vegetables). Cover the container with a lid, turn the heat to minimum and leave for an hour to simmer. If the water boils away, you need to add it so that the components do not burn.

When the components in the cauldron soften and decrease in volume, add the potatoes.

Remove the seeds and stalks from the bell pepper and cut the remaining parts into pieces.

Wash and cut the tomatoes into pieces.

When the potatoes are half cooked, you need to add bell peppers and tomatoes to the sauce being prepared. Tomato paste, pepper and salt are also added to it. You can mix the ingredients and continue simmering for another 7 minutes.

Chop the parsley and crush the garlic with a press.

Add them to the dish too. The cauldron is covered with a lid and left to brew.

The noodles should be cooked separately. When ready, place it in a colander to remove excess water.

When serving the dish, place noodles in a bowl, and add meat and vegetable soup to it.

100 g of lagman, prepared with beef, contains 116 kcal. This amount of the dish contains 17 g of carbohydrates, 8 g of fat, 12 g of protein.

Cooking options

The lagman recipe, implemented at home, is often modified and this dish is prepared from beef with the addition of ingredients not used in the traditional version. Also, the specifics of preparing a dish depend on the area from which the recipe came.

Beef lagman in Uzbek style

Delicious lagman is obtained using the Uzbek recipe. It is prepared using the following products:

• veal pulp – 300 g;
• noodles – 220 g;
• carrots – 1;
• dry paprika – 1 tsp;
• onion – 1;
• sunflower oil – 80 g;
• sweet pepper – 1;
• celery – 1;
• hot pepper – 0.5;
• dry adjika – 0.5 tsp;
• green radish – 1;
• coriander;
• cabbage – 150 g;
• tomato paste – 30 ml;
• salt;
• tomato – 3;
• garlic – 2 cloves.

The meat is cut into small pieces. Carrots and onions are peeled, washed and also divided into pieces - the first into cubes, the second into thin strips. After heating the oil, fry the meat in it. You need to add salt to it, then chopped vegetables.

It will take 7 minutes to fry all the ingredients. Sweet peppers and tomatoes are cut into medium-sized cubes. Hot peppers need to be cut smaller. These ingredients are added to the mixture in the pan.

After a few minutes, the mixture should be seasoned with tomato paste, chopped garlic and spices. Next, add finely chopped celery (you can use its root or greens).

Radish and cabbage are cut into cubes and also added to the dish. After mixing the resulting mass, pour broth or water into the bowl and leave for 12 minutes to simmer. Before finishing cooking, add a little sugar and, if necessary, salt. Separately, you need to boil the noodles. After draining the liquid, place it on plates and add the finished sauce.

Video recipe:

Beef lagman with potatoes

By adding potatoes to the dish, you can make it even more satisfying.

For preparation you need the following ingredients:

• meat – 650 g;
• vegetable oil – 80 g;
• carrots – 1;
• onion – 2;
• potatoes – 4;
• tomato – 1;
• garlic – 3;
• noodles – 200 g;
• radish – 1;
• tomato paste – 2 tbsp. l.;
• wild garlic;
• bell pepper – 1;
• pepper;
• salt.

The washed meat is cut into medium pieces. Remove the seeds from the pepper, peel the potatoes, onions, radishes and carrots. All this is cut into cubes. Garlic is crushed with a knife or passed through a press. Tomatoes are divided into small cubes.

In a deep frying pan, fry the meat in vegetable oil. A bow is attached to it. After it acquires a transparent shade, add carrots and peppers there. These components need to be simmered for about 10 minutes.

Next, place potatoes and radishes into the pan. The mixture is salted, seasoned with tomato paste mixed with half a glass of water, and garlic is also added there. Close the pan, reduce the heat to moderate and simmer the food for half an hour.

Then tomatoes and peppercorns are added to the mixture. Extinguishing continues for 15 minutes. After this, the food is complemented with wild garlic. The mixture should simmer for another 5 minutes. Separately cooked noodles are filtered and placed in deep plates. Stewed vegetables and meat are added to it.

Beef lagman in a slow cooker

A slow cooker can also be used when preparing a dish. In this case, the following components are used:

• meat broth - 1.4 l;
• butter – 4 tbsp. l.;
• noodles – 230 g;
• carrots – 1;
• meat – 400 g;
• onion – 1;
• tomatoes – 3;
• zucchini – 1;
• carrots – 1;
• spices;
• bell pepper – 350 g;
• garlic – 2 cloves;
• salt.

Pour sunflower oil into the multicooker bowl and place onion cut into half rings. It is prepared using the “Frying” mode. Pieces of meat are attached to it. When it releases its juice, add chopped carrots and peppers. Tomatoes are added to the mixture in the form of large cubes (sometimes they are replaced with tomato paste).

After peeling the zucchini, cut it into small pieces and place it in a bowl. The mixture should be sprinkled with salt and spices and poured with broth. Next, turn on the “Stew” mode and continue cooking for another hour. The noodles should be cooked in salted water in a regular saucepan.

Beef lagman in a cauldron

Kazan is a traditional utensil for cooking.

Required ingredients:

• beef – 900 g;
• noodles – 200 g;
• water – 1.7 l;
• bell pepper – 200 g;
• sunflower oil – 150 ml;
• onion – 200 g;
• tomatoes – 250 g;
• carrots – 200 g;
• potatoes – 360 g;
• garlic – 4;
• tomato paste – 30 g;
• salt;
• basil;
• spices.

Onion half rings are placed in a cauldron and fried. Then you need to wash and cut the beef into pieces. They are added to fried onions. When the meat turns white, place carrots grated on a medium grater into the container. This is followed by bell peppers, seeded and cut into slices.

Tomatoes are peeled, divided into cubes and added to the vegetables in a cauldron. The last thing to lay out is the potatoes, cut into medium pieces.

The mixture should be filled with water, spices, tomato paste and garlic crushed under pressure should be added to it. The dish is left to simmer for about an hour. Before serving, it is combined with separately cooked noodles.

Fried beef lagman

Fried food is not considered healthy, but many appreciate it for its excellent taste.

You can prepare fried lagman using the following products:

• noodles – 360 g;
• asparagus – 200 g;
• beef – 300 g;
• vegetable oil – 70 g;
• bell pepper – 1;
• tomato – 3;
• onion – 1;
• greenery;
• carrots – 1;
• tomato paste – 15 g;
• hot pepper – 1;
• ground coriander;
• garlic – 4;
• salt.

Grind the beef and fry it well in oil. Add chopped onion and small cubes of garlic to it. When the vegetables are ready, put the carrots, grated on a coarse grater, into the frying pan. Sweet and hot peppers are cut into cubes and also added to the mixture. The ingredients are sprinkled with seasonings and fried for 10 minutes. Then you need to add 100 ml of water and tomato paste.

Following this, add asparagus cut in half and chopped tomatoes. During the frying process, the mass must be constantly stirred so that it does not burn. The result should be a thick dish, practically without liquid, which must be added to the cooked and portioned noodles.

It is very important not to overcook the noodles during the cooking process. To do this, you must follow the time indicated on the package. Usually ready 10 minutes after water boils. If the meat purchased for the lagman is a little tough, you should beat it a little before starting work.