Lagman in a Multicooker
by Editorial Staff
Do not miss the opportunity to please your loved ones with a fragrant, rich Asian dish – lagman, the taste of which will be remembered for a long time. This lagman recipe is slightly simplified and adapted to our capabilities and conditions.
Ingredients
- Beef – 500 g
- Noodles – 400 g
- Potatoes – 3-4 pcs.
- Carrots (large) – 1 pc.
- Black radish – 1 pc.
- Bulgarian pepper – 3 pcs.
- Bulb onions – 2 pcs.
- Garlic – 2 cloves
- Parsley – 1 sprig
- Tomato paste – 8 tbsp
- Butter – 50 g
- Meat broth – 1.5-2 l
- Salt to taste
- Ground black pepper – to taste
How to cook lagman in a multicooker:
Directions
- Before starting the preparation of the “liquid” base of the lagman, we cook the vermicelli (noodles). To do this, select the “Pasta” mode, set the cooking time to 10 minutes, pour 1.2-1.5 liters of water into the multicooker container. Add a pinch of salt to the boiled water, add the noodles (without breaking them) and cook until the end of the program. We do not rinse the pasta, just transfer it to another dish.
- Thoroughly clean the beef (remove veins, films), cut it into slices. In a clean container of the multicooker, melt the butter (about 5 minutes), for this we select the “Fry” program, the cooking time is 20 minutes. After 5 minutes add the beef. We fry the remaining time. This time will be enough for the meat to cook properly.
- Season the meat with salt, pepper to taste and add tomato paste to it. We boil the meat with pasta for about 5 minutes in the “Stew” mode. We will cook the dish using the Stew program, so we immediately set the total cooking time, which is 1.5 hours.
- Fill the meat with broth and in the same “Stew” mode bring everything to a boil.
- Cut vegetables into pieces of the same shape, for example, cubes or, as in our recipe, strips.
First, shred the potatoes and carrots and put them in the multicooker container. - Then cut the onion into half rings, put the peeled radish into a container with chopped strips of peeled radish.
- Add bell pepper cut into strips to the vegetables.
- Also, add finely chopped garlic to the container. We simmer the “liquid” base of the lagman for 1.5 hours until all the vegetables are ready. In the process of cooking, season the lagman in a multicooker with spices to taste.
- Put a portion of noodles into special traditional deep bowls or tureens and add a “liquid” base. (The density of the “liquid” base will depend on personal preference.) Sprinkle the finished dish with finely chopped parsley.
Enjoy your meal!
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