How to cook homemade lagman from beef. Delicious beef lagman at home

Lagman... mmm, how delicious... tender meat in vegetable sauce and homemade noodles. Yes, it really is incredibly tasty. Therefore, in the summer, when the bazaar is already full of cheap vegetables and herbs, do not miss the moment and be sure to treat your family to this famous Central Asian dish. Moreover, it is not at all necessary to pull or cut the noodles yourself. My God, where does a young mother or working woman have this time! Just buy ready-made homemade noodles (fresh or dry) and enjoy the taste of lagman. Believe me, the main thing in lagman is meat and vegetables! Noodles are also important, but this one is secondary))) So, for practical housewives, I am sharing a recipe on how to quickly prepare delicious lagman.

Ingredients:

(4-5 servings)

600 gr. veal
2 pcs. Luke
3 pcs. carrots
3-4 pcs. potatoes (optional)
1 eggplant
2 pcs. salad pepper
3-4 tomatoes
1 PC. hot pepper
3 cloves garlic
100 ml. vegetable oil or tail fat
400 gr. homemade noodles
salt to taste
ground black pepper to taste
cumin to taste
bunch of cilantro or parsley

To prepare lagman, it is best to use a large cauldron or a tall frying pan with a thick bottom and walls. The more voluminous the vessel, the better, because you will need to place not only meat there, but also a whole bunch of vegetables.
Since lagman cooks quite quickly, I recommend cutting the meat and preparing all the vegetables right away.
The ideal meat for lagman is veal or young beef up to a year old. This kind of meat cooks very quickly and has a delicate taste. But you can also buy regular beef, which is cheaper, although in this case you will have to stew it a little longer.
Cut the beef, preferably with a small layer of fat, into cubes or fairly large strips.

Place fat tail fat or pour vegetable oil on the bottom of a cauldron or frying pan.
While the fat is heating, cut the onion into half rings. Moreover, we cut it quite coarsely; thin onion rings would be completely inappropriate in this dish.
Place the onion in the hot fat. Fry until light golden brown.

When the onion turns golden, add pieces of meat. Fry the meat and onions in boiling fat.

When the meat is fried on the outside (the redness has gone), add the carrots. You can cut carrots in different ways, the main thing is not very finely. I cut it into large strips, but you can also cut it into half rings. Here every housewife is her own creator!

Often potatoes are also placed in the lagman; with potatoes, the dish turns out to be more satisfying. But as for me, lagman is already quite filling, because it contains a lot of meat, plus vegetables and noodles. Therefore, whether to add potatoes or not, decide for yourself. If you add it, add it after adding the carrots.
Fry the contents of the cauldron for 5-10 minutes over fairly high heat. The vegetables should simmer and gurgle in the fat.
Then add the eggplant cut into large cubes. Fry. Instead of eggplant, you can put zucchini. In general, the good thing about lagman is that you can put any vegetables in it.

While the meat and vegetables are stewing, coarsely chop the lettuce pepper. For beauty, you can take multi-colored peppers. I have red and green. Add pepper.

After the pepper, add tomatoes, cut into large cubes. We choose tomatoes that are ripe, juicy and fleshy, so that they release a lot of juice. If desired, you can add 2 tbsp to the lagman. tomato sauce, but this is when there are not enough tomatoes.

Cover the cauldron with a lid and reduce the heat. Simmer and let the tomatoes release their juice.
After 5-10 minutes, add chopped garlic and small hot pepper. Be careful with hot peppers. Salt and pepper to taste, add cumin.

Then pour boiling water over all this vegetable splendor. Pour in enough water to lightly cover the meat and vegetables. You shouldn't pour too much, otherwise you'll end up with a regular soup.

Cover the cauldron with a lid and simmer everything together over low heat. Simmer until the meat is done. If the beef is young, then 20-30 minutes is enough.
While Lagman is stewing, you should boil the noodles. This is done as usual. We put more water in the pan, put it on fire, salt the water.
When the water boils properly, add the noodles. Cook the noodles until done. Fresh noodles cook much faster than dry noodles, so we control the cooking process. If you like your noodles to be al diente, then cook for less time.

Place the finished noodles in a colander.
That's almost all, our delicious, most aromatic lagman is ready! Place the noodles in large bowls, and generously pour vegetable sauce with meat on top. Sprinkle with chopped cilantro and serve.

By the way, lagman, this is not a soup, this is a second course))))). Also see another great recipe for Caucasian cuisine -

Despite the unusual name, lagman is actually just noodle soup. Let's look at how to cook lagman and what variations there are of this dish.

It is not difficult to prepare lagman correctly according to the traditional recipe; the most important thing is to follow the recipe.

Required Products:

several potatoes;
two onions;
a little tomato paste;
a couple of cloves of garlic;
about 400 grams of chicken;
two tomatoes and two peppers;
a pack of spaghetti;
spices to taste.

Cooking process:

First, let's boil the pasta.
Now let's move on to frying the ingredients. In a frying pan, mix chopped onions and grated carrots with meat and tomato paste and fry for a while.
There, in the frying pan, add chopped peppers and chopped garlic, a little later, tomatoes and continue cooking.
While the frying process is in progress, peel the potatoes, put them in a frying pan with the meat and vegetables and fill them with two glasses of water. If the frying pan is not deep, you can use a saucepan.
After you have combined all the products, you need to simmer them for at least 20 minutes, covering them with a lid and setting the heating temperature to low.

Pork recipe

Lagman with pork is also tasty, but the result is fattier, albeit rich in flavor.

Required ingredients:

200 grams of spaghetti or noodles;
several potatoes;
one tomato;
carrots and onions;
half a kilogram of pork;
a little tomato paste;
spices, pepper, herbs - to your taste.

Cooking process:

It is better to choose non-fat meat for this dish, although pork is traditionally not used at all. Cut the meat into pieces and place in a hot frying pan.
When the meat is lightly fried, add chopped onion to it first, and then chopped carrots.
The next step is tomatoes. They also need to be chopped and added to meat with vegetables. Remember to lightly stir all ingredients.
Now you will need a good saucepan into which all the ingredients from the pan are transferred. Sliced potatoes, tomato paste, noodles are also added there and all ingredients are filled with water. At this point you can add all the spices.
All you have to do is wait until it boils, cover the lid slightly and cook for about 20 minutes over low heat.

Beef lagman

Lagman with beef is generally a dish of Uzbek cuisine, but it came to them from China. Despite the fact that this is a soup, it can be served either as a first or second dish.

Required Products:

carrots and onions;
a little tomato paste;
a couple of potatoes;
special noodles or regular spaghetti;
about 600 grams of beef;
several tomatoes;
various spices.

Cooking process:

We prepare the meat, wash it, cut it into pieces and send it to a hot frying pan. While it is lightly fried, chop the onion, grate the carrots and place them on the meat. Cook for a couple of minutes.
Now add the chopped potatoes to the rest of the vegetables and meat, add a little tomato paste and fill everything with water. Cook for about 20 minutes over very low heat.
After this time, add tomatoes, cover and cook for another 10 minutes.
While the meat and vegetables are being cooked, you need to boil the noodles. After it is ready, place it on plates and pour the resulting gravy of meat and vegetables on top.

Chicken option

Lagman with chicken is a recipe that can also be called traditional. Although for this dish you can use almost any meat and add any vegetables to your liking.

several tomatoes;
two sweet peppers;
one carrot and onion;
approximately 600 grams of chicken fillet;
spoon of tomato paste;
three potatoes;
noodles or spaghetti – 200 grams;
seasonings and spices.

Cooking process:

Let's start cooking with meat. As in other recipes for this dish, you need to cut it into small pieces and place it in a frying pan. When it changes color slightly, you can add vegetables.
First, add chopped onions, then carrots, peppers and tomatoes. Cook all this for about five more minutes. You can add a little spice. Add water and simmer for a while.
At this time, set the noodles to cook, prepare them like regular pasta.
Then take plates where the lagman will be laid out. The noodles are placed first and the meat gravy is poured on top.

In Uzbek

Lagman in Uzbek style at home is not at all difficult. Although from the name it seems that it is the other way around. The taste is such that you will not soon forget it.

Necessary products for cooking:

carrots and onions – 1 piece each;
several potatoes;
two tomatoes;
800 grams of beef;
noodles – about 200 grams;
two sweet peppers;
garlic, spices.

Cooking process:

It's best to make the noodles yourself, but not everyone can do it and it takes a lot of time. Therefore, you can buy a ready-made version specifically for lagman. It needs to be boiled and proceed to preparing the rest of the products.
Cut the meat into pieces and place in a frying pan, cook for a while, then add chopped onions and grated carrots.
A little later, chopped garlic, diced tomatoes and sweet peppers are added. Keep on fire for about 10 minutes.
Now the vegetables and meat are filled with water and potato squares are placed on them. All this is simmered for about 20 minutes until it is ready.
All that remains is to put the noodles on the plate first, and then the stewed vegetables and meat.

Cooking in a slow cooker - quick and tasty

Cooking this dish in a slow cooker is a pleasure. Moreover, it does not spoil its taste.

Required ingredients:

600 grams of meat;
onions and carrots - one piece each;
two tomatoes;
potatoes - two pieces;
several sweet peppers;
about 200 grams of noodles;
a few cloves of garlic and other spices.

Cooking process:

First, let's cut everything up. Meat - into medium-sized pieces. We turn the onions into rings, the garlic into small squares, and the tomatoes, potatoes, peppers and carrots into medium squares.
We take a cup from the multicooker, first put the meat in it, turn on the “baking” or “frying” mode and cook the meat for about five minutes, so we add garlic and onions to it. Let it sit until a nice crust appears.
After this, lay out the remaining vegetables, add water, add seasonings, close and set the “soup” or “stew” mode for about 90 minutes.
While the meat and vegetables are being prepared, you need to boil the noodles. When everything is ready, put the noodles on a plate and pour the gravy over them.

Required Products:

lamb – 600 grams;
three potatoes;
one onion and one carrot each;
three tomatoes;
two peppers;
garlic – 2 cloves;
salt, pepper, other seasonings;
about 200 grams of noodles.

Cooking process:

Cook the noodles in hot water until cooked and set aside.
Let's move on to cooking the meat. It needs to be cut into pieces. We do the same with vegetables, everything needs to be chopped.
Place the meat in a bowl with thick walls, wait until it turns brown, and first add onions, then carrots and peppers. After some time, lay out the potatoes, season everything with the selected spices and simmer for a while.
Now you can add the chopped tomatoes and cook for about 15 minutes.
After this time, fill everything with water or broth that is left over from the noodles. When the filling is ready, the dish can be served. First the noodles are laid out, and then the meat gravy.

Prepare the most aromatic, rich, delicious classic beef lagman according to our signature recipe with detailed videos and photos! Treat your family.

1 hour

300 kcal

5/5 (5)

Have you eaten lagman? I still remember the first time I tried it - it was at the age of ten, during a vacation with relatives in Central Asia. Much water has passed under the bridge since then, but I can still definitely say that this soup already became my favorite, love at first spoon.

It got to the point that I refused traditional Slavic dishes, demanding lagman for breakfast, lunch and dinner. So you can easily guess what I most often cook now for my husband and children.

Today we have on our agenda a delicious beef lagman according to my own cooking recipe, which I developed over years of practice and improvements to classic manuals. So let's get started with the process.

Did you know? Lagman is a national dish among the Uyghurs and Dungans in Kazakhstan, Kyrgyzstan and China, and it is prepared there in two forms: as a regular soup and as a rather thick dish, somewhat similar to Hungarian goulash. As you might guess, in the first case, lagman soup contains more aromatic broth from lamb or beef, while the second dish consists of noodles with a complex side dish and gravy.

Kitchen tools

If possible, prepare in advance the dishes, utensils and tools that will help you properly prepare the perfect beef lagman: a thick-bottomed saucepan with a volume of 3 liters or more or a pan with a non-stick coating, another pan with a volume of 1 liter or more, a frying pan with a diameter of 25 cm, deep bowls (several pieces) with a capacity of 300 to 950 ml, teaspoons, cotton or linen towels, colander, tablespoons, kitchen scales or measuring cup, wooden spatula, sharp knife, medium or large grater, cutting board and oven mitts. Among other things, you may need a food processor with a chopper or a blender with a variable speed function in order to quickly prepare some of the ingredients for the soup.

Required Ingredients

The basis

Important! This recipe includes exactly the vegetables that I think pair best with homemade noodles and beef broth, but you can customize or add to the list as you wish. Also, if you buy lagman noodles at the store, choose the thinnest variety, otherwise your soup may turn out too thick.

Additionally

3 – 4 cloves of garlic;
7 g ground sweet pepper;

25 ml sunflower oil;
6 g table salt.

Did you know? If you are knowledgeable about spices and would like to add your favorite ones to the soup, then I advise you to first prepare lagman in the classic version, and only then experiment, since it is very, very easy to spoil this dish with additional seasonings.

Cooking sequence

Preparation

Important! If you are the happy owner of a state-of-the-art food processor with many attachments for vegetables, I strongly recommend that you prepare potatoes, garlic, onions, peppers and carrots with its help: this way, all of the listed components will be perfectly chopped or chopped, and you will save a whole lot of valuable time.

First stage of preparation

Did you know? In order for the beef to cook well and give maximum juice to the vegetables, I recommend not opening the lid of the pan too often during the cooking process. You can also prepare frying in a microwave oven or in a slow cooker: to do this, place the ingredients in a suitable container and simmer them at high power until the meat is partially cooked.

Second stage of preparation

Important! It happens that our dishes are not as reliable as we thought at first. To prevent the ingredients from sticking to the walls and bottom of the pan, add a tablespoon of butter or margarine to the lagman, and then tightly close the container with a lid.

Final stage

That's all! Your wonderful classic lagman is ready to serve! Don't forget to garnish it with sprigs of dill, cilantro and fresh green salad. In addition, mayonnaise, black bread croutons with cheese and garlic, and green onions go well with lagman.

My friend often adds tomato sweet and sour hot sauce or satsebeli to her lagman - it turns out just a bomb for those who love spicy things. Needless to say, you can only store the base of the soup, and you need to eat the noodles right away, as they quickly turn into an unpleasant, hard and cold mass.

Video recipe for making beef lagman

In the video below you can see the step-by-step preparation of the ideal beef lagman, so take two minutes of your time and check it out.

Each country has its own national dish, recipes that are passed down from generation to generation. However, lagman is prepared by all residents of Asian countries, as it is a very tasty and healthy dish. It can be different, for example, but in Russia it is popular, in neighboring Uzbekistan they love to cook. If you're thinking, here you go. And today I will write how to cook beef lagman.

How to cook beef lagman

This recipe makes 4 servings.
Cooking time for beef lagman: 1 hour 30 minutes.
Calorie content is: per 100 gr. product – 184 kcal, 7.04 g. - protein, 8.98 g - fat and 18.87 g - carbohydrates.

You will need:

400 gr. beef;
400 gr. noodles;
1 sweet pepper;
2 eggplants;
1 onion;
1 carrot;
200 gr. green beans;
Greenery;
Ground pepper;
Salt.

Preparation of beef lagman:

Peel the onion, chop finely, and fry until golden brown. Wash the carrots, peel and grate. Add carrots to onions and fry over low heat.
Cut the eggplants into small pieces and soak for 30 minutes. So that the bitterness goes away.
Boil the beef, cut into small pieces, and fry in a frying pan for several minutes. Pour water or broth into the meat in a frying pan and simmer for 5 - 7 minutes.
Add the eggplants to the onions and carrots and simmer for 30 minutes.
Cut the pepper into small cubes. Cut the beans so that the length is approximately 2 - 2.5 cm. Add to the pan with other vegetables and simmer for another 30 minutes.
Place the meat and vegetables in one bowl, add salt and pepper, add water and simmer for 40 minutes.
Boil lagman noodles in salted water, drain the water, but do not rinse them. Place the noodles in a deep dish, then place the vegetables on top and pour in the broth.

If you don’t really like spicy food, you can cook lagman not so spicy. Of course, lagman with beef according to this recipe is prepared exclusively from special noodles that Asian women prepare themselves, but it takes a lot of time to prepare lagman. Therefore, it is best to buy ordinary noodles, it will be quick and without extra costs.

Lagman recipes

beef lagman

1 hour

90 kcal

5 /5 (1 )

Vermicelli with meat is always very tasty, but I want to invite you to prepare a dish that is quite unusual in our area, namely Uyghur lagman soup, which may somehow remind you of noodles with meat gravy. This dish is very tasty and quite easy to prepare. So, let's begin.

Veal (beef) lagman soup - recipe

Kitchen utensils you will need:

cauldron;
cutting board;
utensils for ingredients;
whisk;
bowl for kneading dough;

spoon;
ladle;
spaghetti spoon;
oven mitts or kitchen towel;
dishes for serving food.

Ingredients

To prepare the soup:
Meat (veal, beef)	about 600 g
Potatoes (medium)	4 things.
Eggplant	1 PC.
Tomatoes	2 pcs.
Carrot	2 pcs.
Bulb onions	2 pcs.
Tomato paste	2 tbsp. l.
Vegetable oil	180-200 ml
Black pepper (ground)	1 tsp.
Salt	1-1.5 tsp.
Bulgarian pepper	1.5-2 pcs.
Hot pepper	1 PC.
Garlic	3 cloves
Dill, cilantro	taste
Water
To prepare the noodles:
Flour	300 g
Water	120 g
Egg	1 PC.
Salt	0.5 tsp.
Sunflower oil

Ingredient Selection

Meat

To prepare lagman, we need veal or beef. To ensure it is fresh and of high quality, when purchasing, pay attention to the following points:

Noodles

In this dish, the choice of noodles plays a decisive role, because if you want to get the closest possible version of the classic Uyghur lagman, you need to be patient and cook it yourself. This dish uses stretched noodles or, as they call them in their homeland, “chuzma,” which is made from especially elastic dough.

You won’t be able to get real lagman from store-bought noodles; most likely, you’ll just have a dish of meat, vegetables and noodles. Therefore, you should not take risks and it is better to do it at home.

Vegetables

There are many opinions about what vegetables should be in a real lagman. Some people defend the opinion that this dish should be prepared only from certain vegetables. However, based on the opinion of specialist chefs, I can say that In Uyghur cuisine there is a rule of interchangeability of vegetables depending on the season. So you can easily replace some vegetables with others and, as a result, get an equally tasty dish.

Step-by-step preparation of veal lagman soup

Step 1: Preparing the Products

Step 2: Knead the noodle dough

Step 3: Cooking Beef and Vegetables

Pour vegetable oil into a preheated cauldron (it should warm up well), add beef cut into medium-sized cubes and simmer over low heat.
While the meat is stewing, you need to prepare the vegetables: they need to be cut into approximately equal-sized cubes.
First add onion, salt and pepper to the cauldron with meat, and after 2-3 minutes, add carrots.
After 5 minutes, add the potatoes, mix gently and you can add the eggplant. Every time a new product is added to the cauldron, it is necessary to mix everything well, but it is very important to do this carefully so that the vegetables retain their shape in the finished dish.
Next, add chopped tomatoes and season with tomato paste.

Did you know? Before use, tomato paste should be fried in oil in a frying pan for about 2-3 minutes. This way you will get rid of the damp smell.
Vegetables with tomatoes must be actively but gently stirred for about 1 minute and now you need to add enough hot water to cover all the vegetables. The consistency of vegetables with meat in a cauldron should be average, like between the first and second courses.
Mix everything, bring to a boil, add bell pepper and finely chopped red hot pepper. Stir again and leave to simmer over low heat. At this time, you can prepare the garlic and herbs by finely chopping them and make the dough.

Step 4: Pulling and Cooking the Noodles

Lightly knead the pre-kneaded dough with your hands and divide into two parts.
Pour vegetable oil into the bottom of two shallow small plates, lay out the dough, dip it on all sides and let soak for 5-7 minutes.
To prevent it from weathering, cover the plates with cling film. The more oil the dough absorbs, the more elastic it will be.
Pour water into a saucepan and place on the stove to heat.
Divide each piece of dough into two parts and pull each part into small ropes. This must be done carefully, without applying much force, so that the dough does not tear.
When you have ropes approximately 0.5 m long, you need to make spirals from each of them and let the dough sit for another 5 minutes and “rest”.
Then continue to pull out each rope, doing it gradually and allowing the dough to rest each time. The thickness of the finished noodles should be up to 2 cm in diameter.
Place the finished noodles into boiling water and boil for 3-4 minutes.