Uzbek Lagman

Ingredients

for the dough:

3 cups flour

1 cup water

1 tsp salt

For the sauce:

350 g beef (pulp)

3 tbsp ghee

2 onions

4 carrots

1/2 white radish

4 bell peppers

4 tomatoes

4 potatoes

8 cloves garlic

5 cups meat broth

Salt

Pepper

Herbs

Combine the flour and water, add salt, knead into a stiff dough, and shape it into a sausage shape. Grease the surface of the dough with oil, let it rest for 10 minutes, then roll it out into a very thin layer, fold it 16-32 times, and cut. Do not cut the noodles crosswise. Place the noodles in boiling salted water, cook, and rinse with cold water.

For the sauce, chop the meat into small pieces. Fry the chopped onion, carrot, radish, and bell pepper in oil. Add the meat, tomato, and minced garlic, pour in the meat broth, season with salt and pepper to taste, and bring to a boil. Then add the diced potatoes to the sauce and simmer for 25-30 minutes over low heat until tender.

Place the noodles in a colander, pour salted, boiling water over them, drain, and then divide into four portions. Place each portion in a deep bowl, pour over the sauce, and sprinkle with chopped parsley or celery.

Enjoy!