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Uzbek beef lagman in a cauldron

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879
Kitchen Central Asian
Calorie content 90.8 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 3.9 gr.
Fats * 6.5 gr.
Carbohydrates* 9.2 gr.
* per 100 gr. product
Uzbek beef lagman in a cauldron
Content

Rich beef lagman is most often cooked in a cauldron. The national Uzbek dish will not only serve as a hearty dinner for the whole family, but also make your table more colorful and original.

Ingredients

Cooking process

step 1 out of 12
We wash the beef, dry it and cut it into small cubes.
step 2 out of 12
Cut carrots and bell peppers into thin small strips.
step 3 out of 12
Grind onions and radishes.
step 4 out of 12
Next, heat the cauldron and pour vegetable oil into it. We put the beef here and fry it until a light blush.
step 5 out of 12
Put carrots and onions in the meat. We continue cooking over medium heat.
step 6 out of 12
Now add the bell peppers.
step 7 out of 12
This is followed by finely chopped radish.
step 8 out of 12
Cut tomatoes and pre-peeled potatoes into cubes. We add them to the content.
step 9 out of 12
Then we send chopped garlic cloves and finely chopped arrows to the cauldron.
step 10 out of 12
Fill all the products with water, add salt, and tomato paste. Bring to a boil and simmer for another 30 minutes.
step 11 out of 12
Boil the noodles separately until tender.
step 12 out of 12
When serving, combine meat with vegetables and noodles in one plate. Sprinkle the chopped dill on the dish. Ready!

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