Beef lagman

Lagman “Silk thread”

Ipak lagmon. I really love Uzbek cuisine, and I would like to offer you an unusually tasty dish that will diversify your table, and in bad winter weather will warm you up and give you a feeling of satiety and peace.

Lagman “Special”

I understand that almost everyone will argue with me. This dish will be called anything but lagman. Well, I won't even argue. The dish comes from my youth, it was prepared this way by our neighbor, an ancient Jewish woman who survived concentration camps and the war. As a little girl, I was often left to be raised by her (the purposeful formation of a personality in order to prepare her for participation in public and cultural life) , and she prepared such a lagman. And even though 30 years have passed, for me there is no more delicious lagman like this one, even though I live in Uzbekistan - where in any cafe you can find your own branded lagman or pilaf. I suggest you try this dish too. Maybe it will become your favorite and will take a worthy place in your cookbook.

Lagman goulash from Lazerson

I respect this chef, I love watching programs with his role. At the last master class, in the bullpen program, this particular recipe intrigued me. I suggest I cook for you too.

Lagman “One of the options”

Lagman, like borscht, as many housewives as there are so many recipes, and besides, the vegetables are always different. So, accept my version, don’t judge strictly. Help yourself.

Lagman

This is how my Uzbek neighbor taught me how to cook lagman. Since then, this dish has taken root firmly in our kitchen.

Lagman

Now I was preparing lagman in Zepter cookware. This is naturally not a traditional recipe, but this is exactly how it is prepared here. Serve as the first course. Seasonal vegetables are consumed in lagman. And if these are vegetables from your own garden and cooked in Zepter dishes without salt and oil, then the dish becomes simply impeccable. All useful substances are preserved. The dish is juicy, colorful in taste and appearance.

Waja for lagman

Our homemade version of lagman sauce, imported from Uzbekistan.

Guyru lagman in Uyghur

Guyru lagman is a Uyghur fried noodle dish. Be sure to try to marinate the meat according to the recipe, it turns out very tender, it just melts in your mouth. Also, the main ingredient is celery, which gives the main taste to Guyru Lagman.

Lagman

There are a huge number of lagman recipes on the Internet, with different ingredients and in different interpretations. I offer the recipe that I like best. This is a dish of Caucasian cuisine, very tasty and satisfying.

Lagman in a slow cooker

Lagman in the Panasonic-18 multicooker.

Beef lagman . Beef lagman is a dish originally from some Eastern and Asian cuisines. It is meat stewed with various vegetables, which is added as a gravy to long noodles made from unleavened dough.

Ready-made noodles for lagman can be purchased in stores, in special culinary departments. You can also prepare it yourself from unleavened dumpling dough. Quite often, ordinary pasta, for example, long pasta or spaghetti, is used to make the frisky dish lagman.

Lagman is prepared from various types of meat - lamb, beef or veal. Before adding vegetables to the meat, it is cut into narrow strips or small pieces and fried in vegetable oil until half cooked.

Next, various vegetables are added to the meat, chopped as desired - tomatoes, sweet bell peppers, carrots, onions, you can add potatoes to make the dish more filling.

Vegetables are sautéed under a closed lid over low heat in their juice. As the juice evaporates, add meat broth or water to the meat and vegetables. It is also necessary to add salt and spices, preferably in the eastern direction.

A little chopped herbs and garlic are also added to the meat and vegetables for lagman. But this must be done no earlier than three minutes before the vegetables and meat are ready.

The noodles for the dish are boiled separately in salted water. The boiled noodles are thrown into a sieve, the water is allowed to drain and combined with the meat gravy. Or they put all the noodles on a dish, pouring meat and vegetable gravy on top.

Lagman, recipe with photos at home

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Homemade beef lagman recipe

Lagman is a tasty and satisfying dish of Central Asian cuisine.
In fact, this is both a 2nd course and a thick soup. The traditional version of lagman is made from lamb, but on the menu of Mongolian and Uzbek establishments you can often find lagman made from beef. The recipe that I want to offer differs from the traditional Uzbek lagman in the set of goods. This kind of lagman is served in almost all Crimean Tatar bars and restaurants, and here it is in great demand among meat lovers and connoisseurs. If you are in Crimea, be sure to try this delicious dish of the Crimean Tatar people. Well, now I propose to cook lagman at home, the recipe is very simple, it does not require special abilities from you or the purchase of expensive overseas goods. We can say that the Crimean lagman is a lighter version of the Uzbek one. The dish comes out indescribably tasty, satisfying and fragrant. But in order for a homemade lagman to achieve “unsurpassed” quality, it must first contain soft, juicy and tender meat. Therefore, I advise you to use 3-liter cauldrons as utensils, which can be replaced with a duckling or a pan with thick walls. In such a container, the meat will stew perfectly, become soft, will not burn and will not be dry. Thick meat lagman soup is served with a side dish of noodles. And if you have the desire and an extra hour of time, then you can also simply prepare it at home. The main advantage of egg noodles at home is its naturalness. You literally understand what products you will put in the dough, how you will dry it, and you will not skimp on the ingredients that are important for the dish. If you don’t have time to make homemade noodles, you can buy ready-made ones in the store.

Homemade beef lagman recipe

1. All vegetables for lagman are chopped coarsely. Peel, wash and cut the carrots into large cubes.

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2. Also coarsely chop the peeled onion.

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3. Wash the beef and cut into large slices (3-4 cm wide). It is important that the slices are not wet and water does not drain from them. You can dry the meat on a napkin or simply place it in a colander.

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4. Traditional lagman is prepared in a large cauldron; a small cauldron with a capacity of 3 liters is perfect for home lagman. Pour half a glass of vegetable oil into it for frying and heat it well until the oil begins to sizzle. Then we put all the beef into the cauldron. Be careful, the oil will splatter.

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5. Fry the meat over high heat, stirring occasionally, so that it forms a moderate crust and does not burn. At this step, it is important not to overcook the beef, otherwise it will be dry and hard in the finished dish. As soon as the beef turns white and begins to release juice, we move on to the next step.

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6. Add coarsely chopped carrots. Do not mix; the carrots must be in an even layer on the meat. In terms of the production method, the lagman recipe is very reminiscent of pilaf; you will find a step-by-step recipe for lamb pilaf with photos at the link.

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7. Place coarsely chopped onion on top.

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8. Fill with water 2 fingers above the level of the onion. Cover the cauldron with a lid and leave to simmer for about 1 hour over low heat. Add water as needed to prevent the meat from burning.

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9. The beef will be stewed in vegetable juice, which will make it soft and very juicy. The onions and carrots should become very soft, the mass will noticeably settle.

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10. While the beef with onions and carrots are stewing, you can rest a little and later move on to preparing other ingredients. Let's get to the potatoes. Peel, wash and cut into large cubes.

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11. Pour it into a cauldron next to the lagman. Add water until it completely covers the potatoes. Leave to cook over medium heat until the potatoes are half cooked.

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12. Let's get to the bell pepper. We clean it from the stalk and seeds, wash it, cut it.

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13. Wash and chop the tomatoes.

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14. Move the bell peppers and tomatoes to the lagman, add 1 level tablespoon of tomato paste, salt and pepper to taste. If it’s summer outside and there is an opportunity to use tomatoes that are ground, juicy and fleshy, then you shouldn’t add tomato paste. Otherwise, the dish will come out too sour. If the tomatoes are liquid, then tomato paste will give the dish the desired flavor notes. Mix everything and simmer the lagman soup until cooked, about 5-7 minutes over medium heat.

Cooking beef lagman

Lagman is a delicious thick soup with long vermicelli, meat sauce and vegetables. This is a very nutritious and satisfying dish from Uzbekistan. The recipe for beef lagman at home does not involve anything complicated, as it seems at first glance.

The usual version of this dish is made with lamb, but beef will also work. Lamb has its own special secrets, but since we are preparing lagman from beef, let's focus on how to create it tender and giving in the mouth. The main rule of creation is the time of stewing of this type of meat.

The beef needs to be simmered for about an hour, then even without unnecessary ingredients it will turn out tasty and tender. If you are afraid that the meat will be hard, then there is a little secret here too. When you have cut the meat and placed it in a bowl, add a pinch of mustard to it, mix so that it is evenly distributed over the surface of the meat, and leave to simmer.

Let the meat remain in this state for about an hour. Mustard will not spoil the taste of the dish at all, but it will greatly affect the final beef mixture. So, how to cook beef lagman?

Secrets of making a dish

For this Asian dish to turn out real, like the Uzbeks, you need to know some secrets:

Noodles and gravy are the foundation. The watery component requires thickness and aroma, but vermicelli for lagman must be tough and it is better to create it yourself.
The choice of meat also plays a major role: it is better to use young meat, but you can prepare an excellent dish from any beef, because it takes a long time to cook, and during this period of time it will have time to become soft. When developing meat, there is no need to remove cartilage, because it gives the broth the required thickness.
Lagman is prepared in a cauldron, but if you don’t have one, you can use a metal frying pan, saucepan or multicooker.
It is very important to use spices of the highest quality.
Don't forget about greens and garlic.

Uzbek lagman

We prepare lagman at home from beef according to the classic recipe. This dish takes a very long time to prepare. To create noodles yourself, you need skills, but you can use ready-made noodles from the store. As a result, you will receive a fragrant lagman at home.

To create a dish we need:

sliced beef – 400 g;
noodles;
tomato;
cabbage;
pepper;
hot peppers;
onion;
carrot;
radish;
celery;
tomato paste;
spicy adjika;
sunflower oil;
garlic and coriander.

To prevent meat and vegetables from turning into mush at the time of cooking, you should not bring the dish to an active boil. The secret to an appetizing dish is that all ingredients should be simmered over low heat. Cooking beef lagman with noodles.

Step-by-step recipe for beef lagman:

We begin to prepare all the vegetables: finely chop the cabbage and carrots, cut the tomato, radish, celery and pepper into cubes.
The hot pepper must be chopped and the onion cut into half rings.
Wash the meat, cut off the film and cut into medium cubes.
Add oil to a hot frying pan and fry the beef until golden brown, add salt and pepper.
Then add the onion and fry for 8 minutes over moderate heat. Later add the carrots and continue to fry, stirring constantly.
Add tomato and sweet pepper, fry for 5 minutes.
Add other ingredients to the meat: cabbage, radish, spices, tomato paste, garlic, celery.
Season with ground pepper, mix thoroughly and simmer for 3 minutes.
Place in a cauldron or large saucepan, pour in water and let simmer over low heat for 15 minutes.
In a separate pan, cook the noodles in slightly salted water. Drain the water, rinse the noodles and place on a separate plate.

It is better to serve lagman in portioned tureens: first add the noodles, later add the meat sauce, and decorate with herbs on top.

Uyghur lagman with beans

The first place in Asian countries is occupied by Uyghur lagman. This recipe is in great demand in Russia. For housewives, this dish is catchy because its ingredients can be changed. There is also no sauce in it: only the juice of meat and vegetables, and what’s more, everything is fried and not stewed.

Making lagman with spaghetti for quick hands

If you don’t have a lot of time, but want to prepare this hearty oriental dish, we suggest using the recipe for making it in a slow cooker. Despite the fact that the usual recipe for lagman with beef involves making noodles with your own hands, you can safely use a store-bought product.

For cooking we will need:

beef;
spaghetti;
two heads of garlic;
sunflower oil;
salt;
spices.

To make the dish with a special twist, you can add suneli hops, coriander and paprika.

We prepare beef lagman at home. Manufacturing process:

Cut the meat into medium-sized cubes.
Add vegetable oil to the multicooker container and turn on the frying mode.
Place the meat in hot oil and fry until golden brown.
Then add water and press the simmer mode for 40 minutes.
While the meat is cooking, let's get to the vegetables: they need to be washed, peeled, and cut into cubes.
When the multicooker notifies you that the program has ended, press the frying mode again, pour oil, put all the vegetables, spices, and salt into the container.
It is imperative to mix everything and add water: the amount of water depends on whether you want the soup to be thick or watery. Set the timer for an hour.
10 minutes before cooking, add garlic.
Before serving, boil the spaghetti.

The dish is served in portioned tureens. First, put the vermicelli, fill it with lagman and sprinkle with herbs. Now you understand how to cook lagman with beef, the recipe will always be at your fingertips . This dish cannot be called frisky in preparation, but thanks to the highest gastronomic properties and unique presentation, you will certainly like it!

Lagman with beef

Ingredients

Beef – 400 gr;

Onion – 1 piece;

Frozen pepper – 100 g (preferably the freshest 1 pc.);

Greenish radish – 1 piece;

Tomato paste – 2 tablespoons;

Garlic – 2 cloves;

Peppercorns – 5 pcs;

Bay leaf – 2 pcs;

Chili pepper – 1 piece;

Vegetable oil – 50 ml;

Dill, parsley – 1 bunch;

Egg noodles for lagman – 200 g;

212 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Lagman is noodles prepared in a special method, filled with meat, vegetables and spices, a common dish in Central Asia. Real lagman is certainly prepared with real homemade noodles. The meat consumed is lamb, but beef is acceptable. My version of lagman does not pretend to be called a real lagman, but as an option it has a chance to exist.

I used beef and store-bought noodles for lagman; I also used frozen peppers instead of fresh ones; I added greenish radishes, but without potatoes. It turned out to be a very tasty, hearty dish with the smell of spices.

Wash the meat, remove chaff and excess fat, cut into pieces.

Fry the meat in a thick-walled bowl. Peel the onion and cut into half rings or quarter rings, not thinly. Add to the meat and quickly fry.

Peel the carrots and cut into cubes, and also cut the green radish into cubes. Add vegetables to the meat and onions and continue frying over high heat.

Add frozen peppers; if your vegetable is fresh, then remove seeds and cut into strips.

Dilute tomato paste with water and add to the frying pan with the meat, also add all the spices and salt. Simmer, covered, until the meat is completely cooked, about 50 minutes.

10 minutes before readiness, finely chop the garlic and chop the herbs, add everything to the lagman and two hundred until ready. In the meantime, pour salted boiling water over the noodles and let them sit for as long as the time indicated for making the noodles. Drain the water and serve.

Serve by placing the noodles in a deep bowl and pouring lagman on top.

Another photo of beef lagman. Bon appetit!