The first thought that comes to mind at the word “Lagman” is that it is very, very satisfying. Of course, associations may depend on the version in which the lagman had to try, because the area of use of this dish is vast, and the type of ready-made lagman ranges from noodle soup to thick meat stew. In any case, there is meat in it, there is vermicelli and vegetables, so beef lagman will never get away for a light breakfast or an inadequate dinner - this dish is either for lunch or for an early dinner, when it’s still far from sleep, and the evening promises to be active and requiring energy.
Ingredients:
- 400 g of beef with fat;
- 1 onion;
- 1 carrot;
- 1 ripe pink tomato;
- new 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. Prepare the products needed for the lagman.
2. Cut the meat into small pieces.
3. The onion bulb is clean and finely chopped.
4. Place the beef in the pan with the heated oil and fry for a couple of minutes. After adding chopped onions.
5. While the meat is being prepared, we will peel the carrots and cut them into cubes.
6. Ship the carrots to the pan to the beef with onions.
7. Peel the tomato. It will be easy to do if you put it in boiling water for just a few moments. After that, the pulp is ground into mush.
8. Add the tomato in a frying pan to the other 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 pot with water and set on fire to stew. After boiling we season to taste and leave on the fire until ready (about 15 minutes).
11. Lagman noodles are placed in salted boiling water.
12. After 5-7 minutes of cooking, the noodles will be ready. Pour out the water from the pan.
13. The dish is laid out in this way: first, put noodles on a plate, and put meat and vegetables on top of it, pouring all the sauce. Optionally, you can sprinkle with chopped greens.
