Beef lagman is a delicious soup that consists of noodles and vegetables. You will also need beef broth to make a delicious soup. The dish belongs to Uzbek cuisine. There are many recipes for this soup, all of them are slightly different. In general, the recipe for a delicious soup is simple, it contains ordinary ingredients. According to tradition, lagman is cooked in a cauldron over an open fire. However, over time the recipe was slightly adjusted. In modern conditions, you can use a stove or multicooker to prepare lagman. Lagman goes well with meat. It can be served as both a first course and a second course. Rather, take a pen, a notepad and write down the recipe for lagman at home with beef. You will definitely need it!
Recipe Ingredients:
- beef meat – 400 grams;
- bell pepper – 1 piece;
- chopped greens - 2 bunches;
- noodles – 500 grams;
- spices and seasonings - a pinch;
- garlic – no more than 3 cloves;
- black pepper - to taste;
- potatoes - 2 pieces;
- carrots – 1-2 pieces;
- onion – 1 onion;
- tomatoes – 2-3 pieces;
- salt - based on your own preferences;
- water – 1 liter;
- vegetable oil for frying – 100 grams.
How to cook delicious beef lagman:
For convenience, you should prepare all the necessary products included in the dish.
Let's prepare vegetables and beef for lagman
Take a carrot, wash it, remove the skin, and cut it into small cubes.
Then you need to prepare the onions. It should be peeled, washed, and cut into rings. You can start cooking the meat. The beef should be washed and cut into medium pieces.
Wash the tomatoes thoroughly and cut into large pieces. All products should be cut into large slices. This is done so that each ingredient stands out in the total mass.
Then you need to take the pepper, wash it, remove the seeds, and cut it into pieces.
Peel, wash and cut the potatoes into medium cubes.
To prepare lagman, it is best to select cast iron cookware with high sides.
Place the container for preparing the soup on the stove, add vegetable oil, and add the meat. Meat pieces for lagman should be fried at home until fully cooked. Add onions, carrots, tomatoes, bell peppers to the chopped beef. Fry all the listed products, add salt, spices and seasonings.
After this, pour water into the vegetable dressing with beef for home-made lagman, add potatoes, and leave to simmer over low heat.
Preparing noodles for lagman
In the meantime, you can start preparing the noodles. It needs to be boiled, once ready, simply rinsed with water and placed in a dish.
Cooking delicious lagman with beef
Prepare the greens in advance. To do this, you need to wash it well and grind it. Garlic is peeled, washed, and chopped.
During this time, the meat and vegetables should be ready. They need to be placed on a plate with the noodles.
All that remains is to add garlic and herbs to the ready-made delicious lagman with beef.
The treat is ready, you can invite guests to the table.
The dish is very tasty and filling. Having tried the lagman recipe at home with beef once, the soup can become a favorite dish in the family and will be a frequent guest during the holidays. By adding new ingredients to lagman soup, you can easily turn an ordinary delicacy into a masterpiece.
Watch the video on how to cook beef lagman
Lagman is a Central Asian national dish of stewed vegetables, tender meat and special homemade pulled noodles. How to cook it at home so that even a novice housewife (or owner) can handle the recipe? :)). To do this, let's look at preparing lagman with photographs of each step. Our dish will turn out fantastically tasty, bright, orientally aromatic and appetizing!
Lagman is popular in many Asian countries and is prepared differently everywhere. using your usual products. Therefore, there can be a variety of vegetables and meat; there are a lot of recipes. We have already prepared with you 🙂 a wonderful dish of Middle Eastern cuisine - today we will look at the best recipes for preparing lagman.
How to cook lagman at home:
Lagman is something between the first and second courses. Classic lagman is served in a bowl and decorated with herbs.
Let's look at how to cook lagman at home step by step, with photos. It’s better to make homemade noodles, but if time is short, you can buy noodles in the store; fettuccine, wide-cut Italian spaghetti or lagman noodles, that’s what they’re called, will do.
Traditionally, lamb meat is used; in the absence of this, we can use beef and/or pork.
You can make both the first and second courses from lagman by simply changing the amount of broth. If we add a large amount of broth, our food will become like a soup; if we add a little broth, we will get noodles with gravy, various vegetables and meat.
Lagman according to the classic recipe at home from lamb:
Lamb lagman is perhaps the recipe closest to the original.
The classic lagman recipe involves the use of lamb.
Let's look at how to cook lagman at home, with photos. You can change the ingredients, for example, you can remove the turnips, add potatoes, radishes or radishes, carrots, eggplant, celery. For spices, you can use star anise, cumin, coriander, whatever you like.
Ingredients for 2-3 servings:
- Lamb – 300 gr
- Tomatoes – 3-4 (medium)
- Bell pepper – 1 piece
- Turnips (or potatoes, carrots) – 1 pc.
- Onion - half a head
- Garlic – 2-3 cloves, as desired
- Greenery.
How to cook lamb lagman:
For cooking it is better to use a real cauldron, wok, or a saucepan :)
We cut:
- Finely chopped onion, maybe in half rings
- Garlic
- Meat into small cubes
- Thinly sliced tomatoes
- Carrot
- Potatoes, celery, etc.
You can add your favorite vegetables. The lagman recipe nowadays undergoes many variations.
Let's cut the vegetables right away, because then we'll have to deal with the meat and onions.
Pour some oil into our container and heat it up.
Place chopped onion and garlic on the heated oil. Fry over high heat until the onion starts to turn golden, about 2-3 minutes, don’t forget to stir.
Gradually add the meat and fry for about 5 minutes. Season with salt and pepper.
When the meat is slightly fried, we can start adding our vegetables.
It is worth recalling that lagman is a dish of Central Asian cuisine, that is, it is prepared by representatives of different Central Asian countries, using their usual products. Therefore, there can be a variety of vegetables and meat; there are a lot of lagman recipes
We lay out all the vegetables: we will add tomatoes and bell peppers, turnips and chili peppers. If desired, add your favorite ingredients that you would like to see in this dish.
Fry for 5 minutes, stir.
Add pepper, a little salt, you can add star anise.
Pour in 0.5 water, if desired, add a little tomato paste.
After the water in the sauce boils, reduce the heat, cover with a lid, and leave for an hour stew.
Then add the herbs, taste for salt and spices.
Stir and let it brew.
I think most people don’t have a pasta machine 🙂 so now we’ll make it together with you, or we’ll simply buy it in the store, fettuccine or a special lagman pasta machine will do, we have that too.
We set the noodles to boil, they cook for 5 minutes.
As a result, the vegetables and meat are stewed and the noodles are cooked.
When everything is ready, we can make the lagman.
If you made the noodles yourself, your lagman will turn out even tastier! 🙂
So, it turned out to be a bright and delicious dish! 🙂
In fact, lagman is a fairly simple dish to prepare, despite the fact that the name promised a terribly complicated process.
Lagman is ready! Bon appetit!
Lagman, recipe with photos at home from beef:
The essence of the preparation comes down to the same: chop the ingredients, fry the meat, vegetables, and simmer, serve with boiled long noodles. 🙂
Lagman is assembled from noodles, vegetables and meat immediately before consumption. Place noodles in a bowl, add wajji (meat and vegetables :) and greens.
It’s not difficult to prepare beef lagman; take a look at the step-by-step photo of preparing lagman if you have any questions.
Ingredients for 2-3 servings:
- Beef – 300 gr
- Bell pepper – 1 piece
- Onion - half a head
- Tomatoes – 4-5 pcs (medium)
- Potatoes – 1 pc.
- Carrots – 1 pc.
- Radish – 1 piece
- Sunflower oil
- Tomato paste
- Garlic – 2-3 cloves
- Red hot pepper, salt - to taste
- Greens, maybe celery
- Star anise, cumin, coriander
How to cook beef lagman:
Lagman, recipe with photos at home from pork
This recipe is slightly different from the previous one, but, of course, you cannot call it a classic lagman recipe. Pork adds its own distinct flavor to this dish and is suitable for everyone who is “not on a diet” or simply loves this meat :) From pork, you can use pork pulp or ribs; it is advisable, of course, to cook from fresh, not frozen meat.
Ingredients for 2-3 servings:
- Pork – 300 g
- Tomatoes – 2-3 pcs (medium)
- Bell pepper – 1 piece
- Carrots – 1 pc.
- Radish - 1 piece
- Vegetable oil – 50 ml
- Garlic – 1 head, optional
- Chili pepper – 1 pod, optional
- Star anise, cumin, coriander, red hot pepper
- Celery, greens if desired.
How to cook pork lagman:
Let's take some dishes, a cauldron, wok, saucepan or frying pan will do.
If you want to make your own noodles, description.
Pork lagman is ready! Bon appetit!
Lagman, recipe with photos at home with chicken
Making chicken lagman is very simple. This, of course, is an unconventional version of a dish of Central Asian cuisine; classically, lagman is prepared from lamb. But for chicken lovers, this dish is perfect. It will have its own special aroma; lagman with chicken is also considered more dietary.
Ingredients:
- Chicken – 300 gr
- Carrots – 1 pc.
- Bell pepper – 1 piece
- Onion - half a head
- Eggplants – 1 piece
- Tomatoes – 4-5 (medium)
- Garlic – 1-2 heads, optional
- White cabbage – 100 g (a little)
- Pepper, salt
- Vegetable oil
How to cook lagman with chicken:
Delicious chicken lagman is ready! Bon appetit!
How to make homemade noodles
Let's look at preparing noodles for lagman step by step, with photos - for those who decided to make homemade noodles themselves.
Attention: the recipe is long, but not complicated 🙂!
Ingredients:
- premium wheat flour – 1 kg
- egg – 1.2 pcs
Pour the flour onto a flat surface and build sides, using your hands to make a depression in the center for water.
Don't overdo it with water. Let's pour a little. It is important.
Mix the salt in the water a little.
Add an egg.
Let's start mixing, it is important to make the dough not too soft or too hard.
Let's try to moisten all the flour.
So far, the result is a heterogeneous mass of dry flour and flour that has already absorbed moisture.
We need to take the dry residue and mix it into the wet dough. Thus, the dry dough will also absorb some of the moisture.
Slowly stir the dough until a more or less homogeneous mass is formed. The process will take approximately 5-10 minutes.
The dry dough gradually becomes monolithic and homogeneous.
Now we need to little by little add water to the dough until it becomes plastic, like plasticine.
You can do this as follows: roll out the dough with a rolling pin, grease the surface with a small amount of water.
Now fold it in half, grease it again with water, etc.
This way it will be easier for us to regulate the moisture content of the dough.
So, we brushed the dough with water, folded it in half, rolled it out with a rolling pin, and brushed it with water again.
We do this until the dough is plastic and elastic.
They smeared it with water, folded it, and went over it with a rolling pin.
This procedure will take about 10 minutes. But in the end, kneading will take about 20 minutes.
Here is an example of how the dough should turn out – elastic.
You need to let the dough rest in a plastic bag for an hour and a half.
I would like to emphasize that it is precisely due to prolonged kneading that the dough becomes elastic, and that is, it will not tear, which is very important, since we will be making long noodles.
An hour and a half has passed, let's proceed to the next stage of preparing the dough.
The dough layer needs to be rolled out uniform layer approximately 1 cm thick.
To make the dough easier to cut, we can grease half of the layer with vegetable oil, so it won’t stick together, and fold it in half. 
Let's cut the dough this way - about 2 centimeters wide. These are blanks for our noodles.
While we are working with the rest of the dough, you can cover the slices with film so that they do not dry out.
First grease the plate on which we will place the noodles with vegetable oil.
We begin to roll out the strips, pushing our hands and palms away from ourselves and returning them to ourselves, while moving our hands slightly to the sides, thereby thinning the dough.
The thickness should be approximately 1 centimeter or slightly less.
Place the noodle preparations on a greased plate.
We stretch a few more strips. Pour sunflower oil on top and rub with your hand.
The noodles will keep in the refrigerator for 2-3 days.
When we need noodles, we take them out and “pull them out.”
Dough that has been stored in the refrigerator does not need to be heated. Our pieces are 1 cm in diameter, but for noodles they should be thinner.
Roll out with one hand, pull with the other and twist the other end so that the dough curls a little. It's okay if the dough sometimes breaks.
The diameter should be approximately 0.5 centimeters.
Now we will stretch the stretched future “noodles” and gently hit them on the table.
After the dough has stretched a little and become a little thinner, fold our future homemade noodles in half and repeat tapping on the table.
We repeat the procedure several times until the dough resembles noodles in thickness.
Adjust the thickness to your taste, you can make it thick or thin like spaghetti.
Place a pan of water, throw in 1 tbsp. spoon of salt.
Cook our “pulled” noodles for 5 minutes after boiling. Add to our delicious lagman! Ready!
Lagman is a tasty and satisfying dish of Central Asian cuisine. In fact, this is both a second course and a thick soup. The classic version of lagman is made from lamb, but on the menu of Tatar and Uzbek establishments you can often find lagman made from beef. The recipe that I want to offer differs from the classic Uzbek lagman in the set of ingredients. This lagman is served in many 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, today I propose to cook lagman at home, the recipe is very simple and does not require any special skills from you or the purchase of expensive overseas products. We can say that the Crimean lagman is a simplified version of the Uzbek one. The dish turns out incredibly tasty, satisfying and aromatic. But in order for a homemade lagman to turn out “excellent”, first of all, it must contain soft, juicy and tender meat. Therefore, I advise you to use a 3-liter cauldron as a cooking utensil, which can be replaced with a duckling or a pan with thick walls. In such a container, the meat will stew well, become soft, 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 easily prepare it at home. The main advantage of egg noodles at home is its naturalness. You know exactly 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 prepare homemade noodles, you can buy ready-made noodles in the store.
Cooking time: 2 hours.
Number of servings: 8.
Ingredients:
- 800 g beef;
- 1 bell pepper;
- 1 carrot;
- 2 onions;
- 2 medium potato tubers;
- 2 medium tomatoes (or 150 g cherry);
- 1 tbsp. tomato paste;
- 2 cloves of garlic;
- 250 g noodles;
- a bunch of parsley;
- salt pepper;
- vegetable oil for frying.
Homemade beef lagman recipe
1. All vegetables for lagman are chopped coarsely. Peel, wash and cut the carrots into large cubes.
2. Also coarsely chop the peeled onion.
3. Wash the beef and cut into large slices (3-4 cm thick). 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.
4. A classic lagman is prepared in a large cauldron; a small cauldron with a capacity of 3 liters is perfect for a 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.
5. Fry the meat over high heat, stirring occasionally so that it gets evenly crusted and does not burn. At this stage it is important not to overcook the beef, otherwise it will be dry and tough in the finished dish. As soon as the beef has turned white and began to release juice, we move on to the next stage.
6. Add coarsely chopped carrots. Do not mix; the carrots should be in an even layer on the meat. In terms of the preparation method, the lagman recipe is very similar to pilaf; you will find a step-by-step recipe for lamb pilaf with photos at the link.
7. Place coarsely chopped onion on top.
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. If necessary, add water to prevent the meat from burning.
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.
10. While the beef with onions and carrots are stewing, you can rest a little and then move on to preparing the remaining ingredients. Let's get to the potatoes. Peel, wash and cut into large cubes.
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.
12. Let's get to the bell pepper. We clean it from the stalk and seeds, wash it, cut it.
13. Wash and chop the tomatoes.
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 watery, then tomato paste will add the necessary flavor notes to the dish. Mix everything and simmer the lagman soup until cooked, about 5-7 minutes over medium heat.
16. Chop the parsley and squeeze out the garlic. For aroma, cilantro is also added to the lagman, but this is not for everyone.
17. Add to the cauldron, mix everything, cover the cauldron with a lid and remove from heat. Let's brew a little. Since lagman is considered both a main course and a soup, the finished dish should contain a lot of liquid sauce.
18. Boil the noodles in salted water with the addition of 1 tablespoon of oil. See how to cook pasta correctly. Place in a colander and let the water drain.
19. Place noodles in a deep plate, add meat with vegetables and rich broth on top.
Lagman is ready at home! As you can see, the recipe with the photo is quite simple, but very tasty! Bon appetit:).
Lagman soup, beef noodle recipe step by step with photos.
Lagman is a delicious thick soup with homemade noodles, meat sauce and vegetables. This is a very tasty and satisfying dish originally from Uzbekistan. The recipe for beef lagman at home is not as complicated as it might seem at first glance. The classic version of this dish is made from lamb, however, beef will also be good. Lamb has its own secrets, but since we are preparing beef lagman, let's focus on how to make it tender and soft.
The basic cooking rule is the stewing time for this type of meat. It won’t take half an hour, like with pork, and even more so, 20 minutes, like with poultry. The beef is stewed for at least an hour, and then without unnecessary additives it will definitely become very tasty and tender.
If you are worried that the meat may remain tough, there is one little secret. When the raw meat is chopped and placed in a bowl, add a pinch of mustard to it, stir so that it is evenly distributed over the surface of the meat and put everything under pressure. Let the meat remain in this state for an hour. Mustard will not spoil the taste of the dish, however, it will significantly affect the final consistency of the beef.
As you know, lagman requires a side dish of noodles. But did you know that it is easy to prepare at home? The main advantage of egg noodles at home is its naturalness. You know exactly 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.
Ingredients:
- 800 g beef;
- 1 onion;
- 1 bell pepper;
- 1 carrot;
- 2 onions;
- 2 medium potato tubers;
- 2 medium tomatoes (or 150 g cherry);
- 1 tbsp. tomato paste;
- 2 cloves of garlic;
- 250 g noodles;
- a bunch of parsley;
- salt pepper;
- vegetable oil for frying.
Recipe for beef lagman with noodles.
1. Beef needs to be washed and cut into small slices. It is important that the slices are not wet and water does not drain from them. It is fashionable to dry the meat on a napkin or simply place it in a colander.
2. Let's put all the beef into the cauldron. The oil was previously heated in it.
3. Peel the carrots, wash them and cut them into small slices. These can be semicircles or straws.
4. Let's get to the pepper. Wash it on top, and then carefully cut out the middle and remove the seeds.
5. We also clean the onions and rinse them with water. For beef lagman you will need coarsely chopped onion.
6. Add carrots and onions to the meat in the cauldron. Continue to fry, stirring so that nothing burns.
7. Peppers and tomatoes, which we also washed and cut in advance, will also be sent to all other ingredients.
8. When everything is well fried, add a little water.
9. Stew the vegetables and meat for a bit, then add tomato paste. You can pre-fry it for two minutes in a small frying pan, stirring constantly. The paste will turn pink and change its taste slightly.
10. Peel the potatoes and cut them into large pieces. We also send him to lagman.
11. Let's deal with spices and seasonings. The parsley needs to be washed and finely chopped. The garlic must be peeled and squeezed through a garlic press.
12. Along with the garlic and parsley, add pepper and salt to the pot. Mix everything well again. Turn off the fire and cover the lagman with a lid.
13. Let's make the side dish. To do this, take the existing noodles and boil them, as usual, in a saucepan with plenty of water. Throw the finished noodles into a colander and add a drop of refined vegetable oil to it so that it does not stick together.
14. Serve lagman soup according to the recipe with the photo, along with a side dish of noodles. Lagman is ready and you can start tasting it in warm company with a glass of red wine.
By 09/27/2015
L agman is an aromatic, very tasty Central Asian dish and it is something between a rich soup and noodles with gravy. This dish is prepared differently everywhere, but mainly from lamb or beef, special noodles, spices and vegetables. The classic lagman includes two main components, which are prepared separately. And before serving the dish, they are combined. The first part of the lagman is made up of noodles, the second is vaja, which gives the dish a special taste and unique aroma. The noodles used for classic lagman are also unusual; the distinguishing feature is that they are stretchy and long. This dish is eaten first with forks, and then the broth is eaten with a spoon.
While cooking the noodles, boil water separately and when you drain the noodles in a colander, rinse them with boiling water, otherwise they will instantly stick together. It is not advisable to add oil to it, since the vaj already contains it, and the dish will then turn out to be too greasy. Another option is to add a little prepared broth to the noodles.
Ingredients
- Packaging of noodles for lagman - 1 piece
- Meat (optional, beef or lamb) - 600-700 g
- Potatoes - 2 pieces
- Carrots - 1–2 pieces
- Tomatoes - 3 pieces
- Bell pepper - 1 piece
- Onions - 2 pieces
- Garlic - 2 cloves
- Sunflower oil - 3 tablespoons
- Dill, cilantro and parsley - 1 bunch
- Spices (chopped coriander, paprika) - to taste
- Salt - to taste