Categories
Blanks for the winter
  1. home
  2. ➠ Meat dishes
  3. ➠ Beshbarmak
  4. ➠ Beshbarmak from beef and lamb

Beshbarmak from beef and lamb

0
935
Kitchen Kazakh
Calorie content 166.7 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 10 gr.
Fats * 9 gr.
Carbohydrates* 22.1 gr.
* per 100 gr. product
Beshbarmak from beef and lamb
Content

This hearty, one might even say that a very hearty Kazakh dish is prepared by our hostesses with pleasure. Beshbarmak, cooked from different types of meat and in a cauldron along with thin noodles and broth, will be your delicious lunch and a festive dish. Cooking with beef and lamb. We knead the dough with our own hands, but you can also take ready-made beshbarmak noodles.

Ingredients

Cooking process

step 1 out of 15
First, prepare all the products for making beshbarmak.
step 2 out of 15
Cut the beef and lamb into pieces and rinse with cold water.
step 3 out of 15
Place the meat in a cauldron or saucepan with a thick bottom and cover it with cold water. Put the cauldron on high heat and bring the broth to a boil. Then remove the foam from the surface and cook the meat over low heat for 2 hours. It is necessary that the meat is well boiled and easily separated from the bone.
step 4 out of 15
While the meat is cooking, make the dough. Sift flour into a bowl for kneading dough, beat in eggs, add salt and water. You can change the amount of water, because you need a steep dough. Mix everything with a spatula.
step 5 out of 15
Then transfer the dough to a floured countertop and knead it well with your hands. The dough must be kneaded for at least 10 minutes. Then roll it into a bun, place it in a bag and leave it for 30 minutes to rest.
step 6 out of 15
Roll out the rested dough with a rolling pin into a thin sheet.
step 7 out of 15
Then, first cut the sheet into wide strips, and then into diamonds. Transfer the dough pieces to a clean towel to dry out a little.
step 8 out of 15
One hour before the end of cooking the meat, put the peeled carrots, onions, laurel leaves, peppercorns in the broth and add salt to your liking.
step 9 out of 15
Remove the cooked meat from the broth and disassemble it into separate fibers or cut into small pieces.
step 10 out of 15
Peel all the onions and chop them into thin rings.
step 11 out of 15
Fry half of the chopped onion until transparent in the fat removed from the broth. If there is not enough fat, add a little butter to the skillet.
step 12 out of 15
Place the second part of the onion in a separate saucepan and cover with hot broth, add black pepper and cook over low heat for 2 minutes. Then use a slotted spoon to place the onion onto a plate.
step 13 out of 15
Boil the dough lozenges in the remaining broth until tender. It is important that they do not stick together during cooking, so you can boil in portions.
step 14 out of 15
Transfer the boiled diamonds to a skillet with fried onions and mix well.
step 15 out of 15
Now you can collect beshbarmak for serving. Place the diamonds of the noodles and onions from the skillet on a large platter. Lay pieces of meat on top of them. Put the onion simmered in broth on the meat.Pour the broth into bowls and add fresh herbs. Lamb and beef beshbarmak is ready. You can serve it to the table.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *