How to cook beef lagman at home according to a step-by-step recipe with a photo. Cooking option in a cauldron

Calories: Not specified
Cooking time: 90 min

We bring to your attention a step-by-step recipe with a photo of the Central Asian national first course: the most delicate beef lagman. Thick rich classic beef lagman is hearty treat. I have detailed the recipe for you. Be sure to check out the others.

- beef fillet - 400 gr.,
- potatoes - 3 pcs.,
- garlic - 4 cloves,
- carrots - 1 pc.,
- onion - 1 pc.,
- noodles - 400 gr.,
- sunflower oil- 30 gr.,
- table salt,
- black pepper (ground),
- red pepper (ground).

Necessary information
The cooking time for this dish is approximately 1 hour 30 minutes.

Recipe with photo step by step:

1. beef fillet clean from the films, rinse under running water, cut into pieces of medium size. Put in a deep saucepan with hot sunflower oil.
Tip: Choose firm, bone-in dry beef with a bright burgundy color and white fat. Buy beef the day before cooking.
Tip: In order for the meat to cook faster, it should be boiled a little first.
Tip: You can use a roaster or a cauldron.

2. Fry the meat on medium heat for 15 minutes, stirring occasionally, until golden brown. Purified onion rinse with water, then cut into cubes and lay out to the meat.

3. Next, lay out pieces of fresh carrots. Fry until soft for 15 minutes, stirring with a spatula.

4. Peel the potatoes, cut them into cubes, put them in a saucepan with the ingredients.
Tip: To give spicy taste add tomato paste or fresh tomatoes.

5. After that, fill with water and cook under a tight lid over low heat for an hour. Do not forget to salt and pepper the dish to taste.
Tip: Meat broth is suitable for pouring.
Tip: Uzbek spices for frying meat (coriander, turmeric, cilantro, basil, star anise, ginger) will add an unusual spicy flavor to the dish.

6. Remove the husk from the garlic, wash and finely chop the vegetable, also add to the soup 10 minutes before it is ready.

7. Boil the noodles in boiling salted water for 7 minutes, then put them in a colander and rinse with water.
Tip: Noodles can be store-bought or own cooking. It can not be cooked for a long time, so as not to disintegrate.

8. Put the noodles in a bowl and pour a small amount broth. Sprinkle upper part fresh chopped herbs (cilantro, dill or parsley). That's all, you can eat delicious

The homeland of lagman is Central Asia, therefore, in domestic countries, not everyone knows how to cook this dish. However, recently it has gained wide popularity. Lagman consists of long homemade noodles and meat sauce with vegetables, seasoned with spices. Depending on the recipe, onions, carrots, peppers, radishes, etc. are used for cooking. A real lagman is necessarily prepared from homemade noodles, but modern housewives, due to lack of time, often use store-bought noodles.

Food preparation

To prepare lagman, you can use lamb, beef, pork. There are no special requirements for a specific type of meat. There are no special rules for cutting ingredients.

On a note! Real lagman is prepared from lamb, because in Central Asia, where the dish comes from, mutton fishing is widely developed. It is recommended to choose juicy young meat.

To prepare lagman, you need to buy fresh meat with a pleasant smell and appetizing in appearance. Suitable tenderloin from any part of the carcass. It is important that the meat is not dry. A layer of fat, although small, should be present. Regardless of the lagman recipe, the process for making noodles is standard. As a rule, different variations of the dish differ among themselves in the ingredients that make up the gravy.

Classic step-by-step lagman recipe with photo

servings - 6.
Cooking time - 2 hours.
Cooking lagman at home is not as difficult as it might seem at first glance. Of course, you have to spend a lot of time, but the result is worth it. Self-cooking noodles is a long process, but painstaking work pays off with the wonderful taste of the dish. In addition, during the infusion of the dough, you can do the gravy or, as it is also called, waja.

Ingredients

To prepare noodles for lagman according to the classic recipe, you need to use the following ingredients:

flour - 6 glasses;
vegetable oil - 150 ml;
salt - 1.5 tsp;
eggs - 3 pcs.;
water - 1.5 cups.
To prepare the gravy you will need:
meat (lamb or beef) - 500 g;
mutton fat- 100 g;
potatoes - 6 pcs.;
fresh tomatoes - 7 pcs.;
Bell pepper- 2 pcs.;
carrots - 4 pcs.;
onions - 2 pcs.;
garlic - 3 cloves;
zira - 1 tsp;
suneli hops - 1 tsp;
hot pepper - 1 pc.;
Bay leaf- 2 pcs.;
greens (dill, parsley, celery) - 100 g;
salt - to taste.

Cooking method

The noodle recipe used in this dish is basic. That is, it can be applied to any lagman. Lagman step by step recipe with photo:

On a note! As you know, depending on the quality, type and grade of flour, it may be required different amount. So the volume given ingredient may vary in different cases. You need to use enough flour to knead an elastic soft dough.

On a note! To melt lamb fat faster, it is advisable to cut it into small pieces.

Delicious and fragrant lagman is ready. Now you can taste the dish!

Homemade beef lagman recipe

The number of servings is 8.
Cooking time - 1 hour 40 minutes.
Cooking lagman at home from beef is easy if you follow step by step recipe with photo. V this case use ready-made noodles or spaghetti from durum varieties wheat. These pasta presented in every grocery store in a wide range. At the request of the hostess, you can always make noodles for the lagman yourself.

Ingredients

The beef lagman recipe involves the use of the following ingredients:

beef - 1 kg;
onion - 150 g;
carrots - 150 g;
bell pepper- 150 g;
tomatoes - 200 g;
tomato paste - 50 g;
green radish - 130 g;
garlic - 3 cloves;
vegetable oil - 3 tbsp. l.;
spaghetti or noodles;
salt, spices, herbs - to taste.

Cooking method

You can cook lagman in a cauldron or a saucepan with a thick bottom. Properly selected utensils also affect taste qualities dishes. A step-by-step lagman recipe with a photo will help:

Beef lagman is ready.

Lagman at home from pork

The number of servings is 6.
Cooking time - 1 hour 30 minutes.
The pork lagman recipe is not too different from the classic one. But in this case, there are small changes in the general list of ingredients.

Ingredients

To cook pork lagman, you will need the following set of products:

pork - 800 g;
pork fat - 100 g;
green beans - 150 g;
bell pepper - 1 pc.;
onion - 1 pc.;
tomatoes - 2 pcs.;
garlic - 2 cloves;
carrots - 1 pc.;
chili pepper - 1 pc.;
vegetable oil, herbs, spices, salt.

Cooking method

You can cook pork lagman according to this recipe:

On a note! Lagman will look even more appetizing if you decorate it with fresh herbs.

How to cook lagman in a slow cooker?

The number of servings is 6.
Cooking time - 1 hour 10 minutes.
By preparing lagman in a slow cooker, you can save a little time. But the taste of the dish is no less refined.

Ingredients

You can cook lagman in a slow cooker from the following products:

meat - 500 g;
bell pepper - 3 pcs.;
tomato paste (or juice from tomatoes) - 170 g;
onions - 2 pcs.;
carrots - 2 pcs.;
garlic - 3 cloves;
potatoes - 3 pcs.;
eggplant - 2 pcs.;
vegetable oil - 1/3 cup;
water - 1.5 cups;
noodles;
salt, spices, herbs, seasonings to taste.

Cooking method

You can cook lagman in a slow cooker as follows:

Recipe for a delicious lagman in Uzbek

The number of servings is 4.
Cooking time - 1 hour 20 minutes.
To prepare real lagman in Uzbek, it is advisable to make the noodles yourself using the recipe described above.

Ingredients

For the Uzbek lagman you will need the following:

lamb - 300 g;
bell pepper - 3 pcs.;
onions - 2 pcs.;
carrots - 2 pcs.;
tomatoes - 2 pcs.;
garlic - 3 cloves;
vegetable oil, salt, spices, herbs.
Potatoes can be added if desired.

Cooking method

Everything! Now lagman can be served at the table.

Video recipes: how to cook the most delicious lagman soup at home

cook delicious lagman video recipes will help.

Kitchen Central Asia unique and multifaceted, and beef lagman is a clear confirmation of this. This dish is considered a classic of Uzbek cuisine. However, it is also very popular in other cultures. Often this brew is classified as a first course. But in reality it is a cross between hot and soup. Its basis is meat (mutton or beef in priority), vegetable mix and noodles (best homemade, homemade). There are several variations of this oriental delicacy - boso, guiru, suyru, etc., but in any performance, eggplants, celery, onions, carrots, sweet bell peppers are most often added to it. Garlic and various variations of pepper are used as seasonings. It is more than realistic to cook lagman on your own at home. The main thing is to follow the step-by-step recipe with a photo and take into account all the recommendations.

Ideal lagman: classic in Uzbek

If you decide to cook beef lagman, adhering to the classic Uzbek recipe, then the guide below with a photo will definitely come in handy for you.

Cooking time - 40 minutes.

The number of servings is 10.

Ingredients

What products should we prepare for the preparation of this traditional dish? Uzbek cuisine dishes? The full list is below:

beef - 400 g;
tomato - 1 pc.;
noodles - 150 g;
carrots - 2 pcs.;
cabbage - 150 g;
chili pepper - 1 pc.;
onion - 1 pc.;
petiole celery - 2 pcs.;
garlic - 2 teeth;
green radish - 1 pc.;
ground coriander - 1 tsp;
sweet bell pepper - 1 pc.;
dry paprika - 1 tsp;
tomato paste - 1 tbsp. l.;
vegetable oil - 3 tbsp. l.;
dry adjika - 1/2 tsp;
salt - to taste.

Per serving

Calories: 118.09 kcal
Proteins: 6.99 g
Fat: 5.67 g
Carbohydrates: 9.69 g

Cooking method

Despite the impressive list of ingredients, you should not be afraid of difficulties in preparing lagman. Nothing difficult to prepare delicious dish no.

Bon Appetit! This option for preparing lagman with beef tenderloin and fragrant broth turns out to be equally tasty with both ready-made and homemade noodles.

Cooking lagman in a slow cooker

You can also cook hearty, thick lagman soup with noodles and beef in a slow cooker. This is a very simple and convenient solution!

Cooking time - 2 hours.

The number of servings is 10.

Ingredients

Here's what to use:

noodles - 400 g;
carrots - 1 pc.;
beef - 1/2 kg;
potatoes - 4 pcs.;
black radish - 1 pc.;
onion - 2 heads;
tomato paste - 8 tbsp. l.;
sweet bell pepper - 3 pcs.;
garlic - 2 cloves;
broth - 2 l;
butter - 50 g;
parsley - 2 sprigs;
ground pepper and salt - to taste.

On a note! It is allowed to use the most simple options, for example, vermicelli or spaghetti, but it is better to take meat broth.

Per serving

Calories: 77.90 kcal
Proteins: 4.09 g
Fat: 2.79 g
Carbohydrates: 9.14 g

Cooking method

It will not be difficult for you to repeat the proposed recipe for lagman with beef at home if you have a slow cooker. Follow all the recommendations step by step, and you will succeed for lunch wonderful soup with pleasant spicy notes.

Ready! It turns out beef lagman is incredibly tasty, nutritious and fragrant - just a miracle!

Delicious eggplant lagman recipe

There are many versions of cooking lagman, and one of them suggests adding eggplant to the vegetable mix. This recipe is perfect for summer when most of the ingredients are in the beds.

Cooking time - 2 hours 50 minutes.

The number of servings is 12.

Ingredients

What do we need to cook this rich Asian-inspired second soup? The list will be rather big, but the taste of the finished delicacy is definitely worth it:

beef - 600 g;
daikon - 200 g;
sweet bell pepper - 2 pcs.;
eggplant - 1 pc.;
garlic - 5 cloves;
onion - 1 head;
noodles - 200 g;
celery - 4 stalks;
tomatoes - 5 pcs.;
bay leaf - 2 pcs.;
carrots - 2 pcs.;
salt - 1.5 tbsp. l.;
chili pepper - 1/3 pcs.;
star anise - 2 pcs.;
zira seeds - 1/2 tsp;
turmeric - 1 tsp;
ground paprika - 1/2 tsp;
ground black pepper - 1/4 tsp;
water - 1.3 l;
dry ginger - 1/3 tsp;
coriander seeds - 1/2 tsp;
vegetable oil - 4 tbsp. l.;
ground red pepper - 1/2 tsp.

Per serving

Calories: 112.96 kcal
Proteins: 6.77 g
Fat: 5.32 g
Carbohydrates: 9.91 g

Cooking method

Of course, for novice cooks, the list of ingredients proposed in the recipe can be somewhat scary. But in fact, there is nothing complicated in this! Preparing the dish is easy, especially with a step-by-step guide with a photo.

It remains only to form the dish: put the finished noodles on a plate, then pour it with a mixture of broth, meat and vegetables with seasonings.

Video recipes

Of course, novice cooks can easily cook a delicious beef lagman according to a simple step-by-step recipe with a photo, but video instructions will definitely not be superfluous:

Classic lagman- a favorite national dish of the Uzbek people, also popular in other countries - Kyrgyzstan, Japan, China, Turkmenistan and others.

It can be served as a first or second course.

The basis of the recipe for cooking lagman in Uzbek includes homemade noodles with gravy - vaja.

It is very high in calories and nutritious dish, as it consists of meat, many vegetables and spices.

The choice of meat for lagman

Uzbekistan is famous for its lamb fishery, so lamb is chosen for a real lagman.

However, this beef soup is also popular, especially among other nationalities.

When choosing lamb, it is advisable to buy young and juicy meat.

It will be more appetizing and fragrant in taste.

Any part of the carcass of the animal will do.

There must be a small layer of fat.

Incredibly, the beloved by many pineapple does not grow on palm trees, as many used to think. And how many vitamins and minerals it contains!

Make a cake at home Broken glass"It's not so difficult if you use a step-by-step recipe with a photo:

Juicy, with golden brown and garlic flavor of the leg in a slow cooker can be cooked quite quickly. Read more

The classic recipe for a real Uzbek lagman

Ingredients	Quantity
dough butter -	150-200 ml
eggs -	3-4 pcs.
wheat flour -	4-5 glasses
table salt -	1-2 tsp
lamb meat -	500 g
oil or fat	150-200 ml
onion -	3-4 pcs.
turnip -	1 PC. average
tomatoes -	4-5 pcs.
garlic -	1 head
carrot -	2-3 pcs.
jusai -	1 bunch
chilli -	2 pcs.
Bell pepper -	5-6 pcs.
beans -	100-150 g
spices and salt	taste
celery -	2-3 branches
Cooking time: 200 minutes	Calories per 100 grams: 185 kcal

Soup is prepared in three stages:

Cooking noodles.
Waji preparation.
Formation of the dish.

The sequence of cooking noodles:

Knead the dough for the noodles from water, butter, eggs and flour. It is necessary to form a spherical figure out of it, cover with a towel and insist for at least two hours. Ideally, it should be homogeneous mass with the same density - for the convenience of further operations.
Knead the dough thoroughly with your hands for at least 15 minutes.
Since we are preparing the Uzbek lagman according to all the rules, in order to achieve a plastic state with the dough, you need to grease it with oil and roll it out on the table into a snake-like shape. Cover with a bowl and infuse for at least 30 minutes.
Roll out the resulting snake-like tourniquet even more, increasing its length. Cut it into small pieces no more than 2-3 cm wide, grease them with oil and roll them into bundles 15-20 cm long. Then grease them again with oil, cover and leave for at least 30 minutes more.
Continue stretching the strips, rolling them out in thickness and lengthening. It is necessary to press one end of the tourniquet with the palm of your hand to the surface, and pull the other end 5-6 cm. After that, again grease with oil, cover and insist for half an hour.
Next, stretch the noodles, holding them by both ends and twisting slightly. The twisting movement provides the desired plasticity and stretching. At the same time, you need to shake them off slightly and hit them on the table - this gives them sufficient strength and the required shape.
By unrolling each flour strip in this way, many meters in length can be achieved. To make real Uzbek lagman it is important to clearly follow the technology: twisting, shaking, hitting, pulling. After reaching a length of one meter, you just need to throw the loop to the other side of the palm and continue the stretching process further. After stretching to the full swing of the arms, fold again in two layers and continue on.
Greased beforehand with oil, such noodles are perfectly stored in the refrigerator. That is why many chefs prefer to cook it in advance.
Boil noodles in salted, boiling water for 3-5 minutes. Can be cooked in batches. pour over cold water in a colander. Do not pour out the decoction.

Waji preparation sequence:

Cut the onion into rings, and the peeled carrots, turnips and radishes into 1.5 cm pieces. Chop the sweet pepper into thin straws.
Remove the film from the tomatoes by watering them alternately with hot and cold water. Form them into small cubes.
Cut jusai and beans into small pieces up to 2-3 cm long.
Garlic cloves should be cut into 4-6 pieces.
One chili must be added to the sauce, and the other cut into long straws.
To prepare the Uzbek lagman, separate the lamb from the bones and cut the flesh into oblong strips.
Heat the oil and fry the bones over high heat until a fried color appears. Add the meat pieces and fry until the juice boils away and the fat is melted. Add chopped onion and fry until yellowed.
Add carrots, beans, turnips and radishes to the container. Roast the vegetables until the carrots turn dark in color. Add to the resulting mass capsicum, celery and tomatoes. After adding spices, stir everything over high heat.
After boiling tomato juice, throw sweet pepper and stir for 2 minutes. Add a little water to cover the entire mass. After boiling, reduce the heat and leave for another 10-15 minutes. Add salt and dzhusay, stir everything and remove after 3-5 minutes.

Dish shaping:

Now you can watch the video recipe of the Uzbek home-style lagman with veal.

The classic Uzbek lagman is best cooked in a cast-iron cauldron of an ideal capacity for high-quality processing of vegetables. In addition, it is the most convenient in its form.
When cooking vegetables, it is important not to overcook them, it is better to let them be a little harsh. Overcooked vegetables lose their natural flavor and can fall apart, spoiling the beauty of the whole dish.
To make the dough more plastic and less sticky to your hands, you need to periodically moisten your hands in salt water. This will significantly speed up the process of rolling the noodles.
The components of the soup can be varied and their volume can be changed. For example, fans slim figure may opt for leaner meat or reduce the amount of meat on their plate.
Various spices will help to make lagman tastier: black pepper, cloves, coriander, achik, cumin and others.

Subject to all the rules and cooking tips, the classic lagman recipe cannot but surprise with its appetizing and exquisite taste!

And in the next video you will see how to cook lagman, only not in Uzbek, but in Uighur.

If you want to surprise with culinary skills, we advise you to cook lagman at home. It's simple but crazy hearty meal came to us from Asian countries. Cooking lagman at home is easy, just have necessary ingredients, the main of which is special noodles. You can buy noodles in specialized stores that sell products for cooking Asian dishes. Although you can use regular spaghetti.

We are sure that your family will be happy with this dish. We will look at a few of the most best recipes and tell you how to cook a delicious lagman at home step by step.

Lagman classic

Today we will look at the most universal recipe lagman at home. Even the most inexperienced hostess will be able to prepare a dish according to the recommendations.

You will need:

350 grams of chicken meat;
one package of spaghetti;
potatoes in the amount of four pieces;
onion - three heads;
two medium-sized tomatoes;
carrots - one piece;
two sweet peppers;
small package tomato paste(about 60 grams);
vegetable oil;
herbs, spices, salt to taste;
a few cloves of garlic.

How to cook:

Boil the noodles in salted water.
In a deep frying pan, fry the onion, meat, carrots and tomato paste in vegetable oil.
Next, chop the pepper and garlic and send everything to fry the meat. Then add chopped tomatoes and herbs.
cut into small cubes potato. Add two cups of water to the pan and add the potatoes.
Stew meat with potatoes and vegetables over low heat for 20 minutes under a lid.
Add spices to make the sauce more aromatic. Lagman chicken at home is ready!

Lagman from pork in a slow cooker

The pork lagman recipe at home is different in that the dish with meat can be cooked in a regular slow cooker.

For this recipe you need:

a kilogram of pork, maybe a little less;
one bell pepper;
two carrots;
onion head;
three to four small tomatoes;
vegetable oil;
about four potatoes;
three cloves of garlic;
two glasses of water;
coriander, paprika and other spices by eye;
special noodles - half a kilo.

To prepare the dish you need:

beef - 400 gr;
one carrot;
eggplant - 200 gr;
tomato paste - 100 gr;
radish - 100 gr;
parsley, bay leaf to taste;
noodles - 300 gr;
vegetable oil;
broth - 2 liters;
spices.

How to cook:

Cooking lagman at home does not take much time. First you need to cut the meat into small pieces, and then fry it until golden brown in the "duck house", where the lagman will be prepared. Add water and simmer until done.
Cut vegetables (eggplant, radish and carrots into cubes). Fry vegetables, except potatoes, in a pan with oil.
Add vegetables and potatoes to the meat and season with broth. Next add spices and herbs.
The noodles must be cooked separately. And before serving, pour over the prepared dish.

As you can see, cooking lagman at home is within the power of every person. You can cook this dish on the stove or use a slow cooker. In any case, you will be satisfied with the result. Lagman is perfect for lunch and dinner. If you prefer more diet food, then lagman can be prepared on the basis of turkey or rabbit meat.