Description
I know that many argue with me. Call this dish whatever you like, but not a major flag. Well, I do not argue. Originally a dish from my childhood, cooked by our neighbor, an old Jew who survived the concentration camps and war. My little girl was often left in her education, she was cooking this dish. And though it's been 30 years, but for me there is no more delicious dish like this one, though I live in Uzbekistan, in every cafe you can find your brand lagman or plov. I suggest to you to try out this dish. Perhaps for you it will be a favorite and will take a worthy place in your cookbook.
Ingredients
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Beef
600 g
-
Onion
2 piece
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Carrots
2 piece
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Pepper
2 piece
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Tomato paste
2 Tbsp
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Cucumber
2 piece
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Garlic
6 tooth
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Spices
-
Potatoes
6 piece
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Greens
4 coup
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Pasta
1 pack
Cooking
The flesh of beef cut into small dice 1.5 X 1.5 cm
The cauldron heat, pour a small amount of vegetable oil. Pre-heated cauldron can throw and fry a piece of fat. I threw a small piece of salted pork fat as soon as it was roasted and pulled it out and threw the meat. Mixed.
Onions and carrots also cut into small cubes. I don't know why so and not otherwise. But to change the recipe did not. Everything must cut into small dice - means to cut. Onions and carrots throws the meat, the fire diminish to a minimum and simmer.
Red bell pepper also cut into cubes. Now unfortunately out of season, I use frozen peppers. But you can use pickled harvested in the winter pepper. Throw in a cauldron, simmer.
2 tablespoons tomato paste diluted with a small amount of water, add the garlic ( garlic can be chopped or skip through the press). Stir, add in the cauldron.
At this stage add the spices - cumin and pepper ( can be canned )... But do not salt!
And now a cucumber. Never seen the dish prepared with pickled cucumber. Know is prepared with turnip or radish, but with a cucumber, but with salted - did not see never. It is necessary to take a large salted cucumber and cut it in small cube, but since I have such a pickle is not found, I used tomato paste. Add into the cauldron.
Potatoes cut into cubes, add into the cauldron. Sauté 5 minutes.
Fill the cauldron with water. As the boil - season with salt to taste.
When the potato is ready, throw in the cauldron chopped greens. The cauldron off. Give infuse for 10 minutes.
Meanwhile, boil the pasta according to the instructions. Our old neighbor in the distant Soviet times used homemade long pasta. And I, unfortunately, do not know this recipe. Previously, there were long and flat. So in the store looking for something like this, thank God, now there is a choice of different a variety of pasta.
Pasta washed if necessary, spread into casucci or deep dish. Fill our nourishing soup. Bon appetit.
Strangely, even our family has shared on two camps. I son love this dish. My husband and daughter prefer the traditional Uzbek or Uyghur lagman. But in any case, for the sake of diversity I suggest you to prepare. And I will wait for your feedback.
не впечатлило
отличный рецепт. нужно попробовать.
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