How to cook beef lagman at home according to a step-by-step recipe with photos

1 hour

92 kcal

5/5 (1)

Lagman is considered a traditional dish of Uzbek cuisine. It is a soup with noodles and stewed meat with vegetables. The traditional meat for lagman is beef or lamb, and the most commonly used vegetables are potatoes, carrots, onions, eggplants and tomatoes.

To prepare the classic lagman, special noodles are used, which are pulled from a piece of dough, but at home they can be replaced with spaghetti or store-bought noodles.

In this article I will tell you how you can prepare lagman in two different ways, and you choose the one that suits you.

The benefits and harms of the dish

Due to its multi-component composition, beef lagman contains many useful substances. These are vitamins, minerals, amino acids. Due to all this, the dish is considered healthy.

Its benefits increase when using high quality ingredients. But it is not advisable to consume this soup often. A large amount of salt and spices in it can affect the heart, kidneys, blood vessels and gastrointestinal tract.

In addition, some of the herbs included in the dish are unusual for most Russian people. They may cause an allergic reaction. Caution is also necessary because of the noodles. It makes the soup too high in calories, which leads to weight gain. Therefore, you should not abuse the product.

Cooking noodles. Video recipe:

Food preparation

Product preparation begins with the selection of meat. It is necessary to purchase high-quality and fresh beef tenderloin. It is best to do this in large retail establishments that value their reputation. You can contact a familiar seller.

It is advisable to purchase all the herbs and spices specified in the recipe. This will allow you to cook the dish correctly. Vegetable components can be either fresh or frozen. It is important that they are not spoiled.

When choosing noodles, you need to focus on types made from durum wheat. But if you have time, it’s worth preparing this ingredient at home.

A quick recipe for making lagman

For a quick recipe, it is better to use meat that cooks more quickly than lamb.

Ingredients: 0.5-0.6 kg of chicken, 2-3 bell peppers, 2-3 tomatoes, 2-3 onions, 2 carrots, 1-2 eggplants (zucchini), 3-5 cloves of garlic, 1 hot pepper, 0.5 kg of lagman noodles, salt, pepper, herbs (parsley, cilantro), vegetable oil, broth.

Preparation:

1. Cut the meat into portions.
2. Remove seeds from the salad pepper and cut into strips.
3. Do the same with carrots.
4. Cut the eggplant and tomato into cubes.
5. Cut the onion into half rings or half rings.
6. Cut the garlic into large slices or cubes.
7. Pour vegetable oil into a saucepan or frying pan with a thick bottom and heat it up.
8. Send the chicken there and fry a little.
9. Add onions and carrots to the meat and fry until the liquid evaporates (5-10 minutes).
10. Add peppers and eggplant to them, add broth or water.
11. Close the lid and simmer for 15-20 minutes.
12. Then add chopped tomato, garlic and hot pepper. Leave to simmer for 10-15 minutes.
13. At this time, boil the noodles. To do this, boil water in a saucepan. Salt it and send the noodles. Cook until done, drain in a colander, and drain. Add a little vegetable oil to prevent sticking.
14. Divide the noodles into bowls or deep plates and spoon the gravy on top.
15. Sprinkle with chopped herbs.

To quickly prepare lagman, you should take chicken

How to cook beef lagman?

A step-by-step recipe with photos will help you prepare beef lagman correctly. Ingredients needed for work:

• meat – 800 g;
• garlic – 2 cloves;
• onion – 2;
• noodles – 250 g;
• parsley;
• bell pepper – 1;
• vegetable oil – 60 g;
• carrots – 1;
• tomato paste – 2 tbsp. l.;
• potatoes – 2;
• pepper;
• tomatoes – 2;
• salt.

They make a dish that can be divided into 6-7 servings.

Recipe:

When serving the dish, place noodles in a bowl, and add meat and vegetable soup to it.

100 g of lagman, prepared with beef, contains 116 kcal. This amount of the dish contains 17 g of carbohydrates, 8 g of fat, 12 g of protein.

Real Uyghur

If you go to Xinjiang, a region in northwestern China, you will find real lagman in any restaurant. The etymology of the word has been left open to debate, but most agree that it originally comes from the Chinese "lamian" or literally pulled noodles. This is one of the indigenous Uyghur dishes of Central Asia. Hand-pulled Uyghur noodles are amazing! So thick and bouncy, served with waja sauce as usual. There is no common understanding of how to cook lagman correctly. Mostly they take meat: lamb, mutton, beef, and less often chicken. The must-have vegetables are: onions, garlic, tomato sauce and bell peppers.

Products for 8 servings:

• Udon noodles - 0.4 kg.
• Meat - 0.3 kg.
• Onions - 200 g.
• Tomatoes—200 g.
• Chinese celery (or regular) - 0.3 kg.
• Tomato paste—100 g.
• Chili paste - 30 gr.
• Chinese black vinegar - 15 ml.
• Sweet peppers, green beans, bok choy (white part only) - 200 grams each.
• Szechuan pepper (optional, but gives a unique flavor) - to taste.
• Table salt and spices - to taste.
• Soy sauce - to taste.

Feel free to experiment with adding or substituting vegetables, although onions and bell peppers are a must.

Cooking time: about 20 minutes. Cooking: 40 min.

Recipe:

1. Cut the onion into half rings and the remaining vegetables into small cubes.
2. If desired, you can marinate the meat with cornstarch and soy sauce to make it more tender.
3. Having pre-heated the cauldron, fry the meat over high heat.
4. Once browned, add the onion and stir until golden brown, then lightly season with Chinese black vinegar.
5. Add 2-3 large spoons of tomato paste and 1 spoon of chili.
6. Throw in all the vegetables you want, but mix thoroughly after each one.
7. Add some water (4-5 glasses) or broth. After the water boils, add vinegar, soy sauce, Szechuan pepper, spices and salt to taste. Finish with a little crushed garlic and leave to simmer.

Calorie content of one serving (300 g) is 351 Kcal.

Proteins - 17 g.

Fats - 12 g.

Carbohydrates - 45 g.

Photo of the finished dish:

Cooking options

The lagman recipe, implemented at home, is often modified and this dish is prepared from beef with the addition of ingredients not used in the traditional version. Also, the specifics of preparing a dish depend on the area from which the recipe came.

Beef lagman in Uzbek style

Delicious lagman is obtained using the Uzbek recipe. It is prepared using the following products:

• veal pulp – 300 g;
• noodles – 220 g;
• carrots – 1;
• dry paprika – 1 tsp;
• onion – 1;
• sunflower oil – 80 g;
• sweet pepper – 1;
• celery – 1;
• hot pepper – 0.5;
• dry adjika – 0.5 tsp;
• green radish – 1;
• coriander;
• cabbage – 150 g;
• tomato paste – 30 ml;
• salt;
• tomato – 3;
• garlic – 2 cloves.

The meat is cut into small pieces.
Carrots and onions are peeled, washed and also divided into pieces - the first into cubes, the second into thin strips. After heating the oil, fry the meat in it. You need to add salt to it, then chopped vegetables. It will take 7 minutes to fry all the ingredients. Sweet peppers and tomatoes are cut into medium-sized cubes. Hot peppers need to be cut smaller. These ingredients are added to the mixture in the pan.

After a few minutes, the mixture should be seasoned with tomato paste, chopped garlic and spices. Next, add finely chopped celery (you can use its root or greens).

Radish and cabbage are cut into cubes and also added to the dish. After mixing the resulting mass, pour broth or water into the bowl and leave for 12 minutes to simmer. Before finishing cooking, add a little sugar and, if necessary, salt. Separately, you need to boil the noodles. After draining the liquid, place it on plates and add the finished sauce.

Video recipe:

https://www.youtube.com/watch?v=q3PSBYkL4zQ

Beef lagman with potatoes

By adding potatoes to the dish, you can make it even more satisfying.

For preparation you need the following ingredients:

• meat – 650 g;
• vegetable oil – 80 g;
• carrots – 1;
• onion – 2;
• potatoes – 4;
• tomato – 1;
• garlic – 3;
• noodles – 200 g;
• radish – 1;
• tomato paste – 2 tbsp. l.;
• wild garlic;
• bell pepper – 1;
• pepper;
• salt.

The washed meat is cut into medium pieces. Remove the seeds from the pepper, peel the potatoes, onions, radishes and carrots. All this is cut into cubes. Garlic is crushed with a knife or passed through a press. Tomatoes are divided into small cubes.

In a deep frying pan, fry the meat in vegetable oil. A bow is attached to it. After it acquires a transparent shade, add carrots and peppers there. These components need to be simmered for about 10 minutes.

Next, place potatoes and radishes into the pan. The mixture is salted, seasoned with tomato paste mixed with half a glass of water, and garlic is also added there. Close the pan, reduce the heat to moderate and simmer the food for half an hour.

Then tomatoes and peppercorns are added to the mixture. Extinguishing continues for 15 minutes. After this, the food is complemented with wild garlic. The mixture should simmer for another 5 minutes. Separately cooked noodles are filtered and placed in deep plates. Stewed vegetables and meat are added to it.

Beef lagman in a slow cooker

A slow cooker can also be used when preparing a dish. In this case, the following components are used:

• meat broth - 1.4 l;
• butter – 4 tbsp. l.;
• noodles – 230 g;
• carrots – 1;
• meat – 400 g;
• onion – 1;
• tomatoes – 3;
• zucchini – 1;
• carrots – 1;
• spices;
• bell pepper – 350 g;
• garlic – 2 cloves;
• salt.

Pour sunflower oil into the multicooker bowl and place onion cut into half rings.
It is prepared using the “Frying” mode. Pieces of meat are attached to it. When it releases its juice, add chopped carrots and peppers. Tomatoes are added to the mixture in the form of large cubes (sometimes they are replaced with tomato paste). After peeling the zucchini, cut it into small pieces and place it in a bowl. The mixture should be sprinkled with salt and spices and poured with broth. Next, turn on the “Stew” mode and continue cooking for another hour. The noodles should be cooked in salted water in a regular saucepan.

Beef lagman in a cauldron

Kazan is a traditional utensil for cooking.

Required ingredients:

• beef – 900 g;
• noodles – 200 g;
• water – 1.7 l;
• bell pepper – 200 g;
• sunflower oil – 150 ml;
• onion – 200 g;
• tomatoes – 250 g;
• carrots – 200 g;
• potatoes – 360 g;
• garlic – 4;
• tomato paste – 30 g;
• salt;
• basil;
• spices.

Onion half rings are placed in a cauldron and fried. Then you need to wash and cut the beef into pieces. They are added to fried onions. When the meat turns white, place carrots grated on a medium grater into the container. This is followed by bell peppers, seeded and cut into slices.

Tomatoes are peeled, divided into cubes and added to the vegetables in a cauldron. The last thing to lay out is the potatoes, cut into medium pieces.

The mixture should be filled with water, spices, tomato paste and garlic crushed under pressure should be added to it. The dish is left to simmer for about an hour. Before serving, it is combined with separately cooked noodles.

Fried beef lagman

Fried food is not considered healthy, but many appreciate it for its excellent taste.

You can prepare fried lagman using the following products:

• noodles – 360 g;
• asparagus – 200 g;
• beef – 300 g;
• vegetable oil – 70 g;
• bell pepper – 1;
• tomato – 3;
• onion – 1;
• greenery;
• carrots – 1;
• tomato paste – 15 g;
• hot pepper – 1;
• ground coriander;
• garlic – 4;
• salt.

Grind the beef and fry it well in oil. Add chopped onion and small cubes of garlic to it. When the vegetables are ready, put the carrots, grated on a coarse grater, into the frying pan. Sweet and hot peppers are cut into cubes and also added to the mixture. The ingredients are sprinkled with seasonings and fried for 10 minutes. Then you need to add 100 ml of water and tomato paste.

Following this, add asparagus cut in half and chopped tomatoes. During the frying process, the mass must be constantly stirred so that it does not burn. The result should be a thick dish, practically without liquid, which must be added to the cooked and portioned noodles.

Dry lagman

This lagman recipe directly falls into the category of second courses.

Products for 5 servings:

• 300 gr. noodles
• 300 gr. beef.
• 70 ml. sunflower oil.
• 1 medium onion.
• 1 green or yellow bell pepper.
• 1 medium carrot.
• 2 potatoes.
• 3 large cloves of garlic
• 1 medium tomato.
• 1 teaspoon of tomato paste.
• Spices - black pepper, ground cumin
• Salt to taste.
• 8 glasses of water.

Preparation: 10 min. Cooking: 50 min.

Recipe:

1. Finely chop the onions, carrots and peppers into strips, and the potatoes into cubes.
2. Mix chopped garlic with thinly sliced ​​tomato.
3. Cut the meat into strips.
4. In a high-heat wok, fry the beef until light brown.
5. Then onion and dry spices until golden brown.
6. Mix tomatoes with tomato paste and fry for 5 minutes.
7. Add the remaining vegetables and simmer over high heat, stirring constantly for another 5 minutes.
8. Pour in water and reduce heat to medium for 40 minutes.

Calorie content of one serving (300 g) is 390 Kcal.
Proteins - 17 g.

Fats - 18 g.

Carbohydrates - 40 g.