Beshbarmak is a hot and satisfying dish, the components of which are noodles and meat. The name of the dish translates as "five fingers." All this because it is customary to eat beshbarmak with your hands. At national holidays it is served as hot, so not one significant celebration can not do without it.
Today, this dish is prepared not only from noodles and meat, but also add vegetables, mushrooms, spices, herbs and even fish. At the same time, in all variations, he retains an incredible taste and juiciness. Cooking real beshbarmak is not as easy as it seems at first glance. To do this, you need to understand the whole technology of not only cooking, but also serving.
Beef beshbarmak - general principles of preparation
The most faithful and delicious way to prepare this dish is considered in a cauldron over an open fire. It is prepared in large portions and for quite some time.
For juiciness and saturation, it is better to take fatty and fresh meat and there should be a lot of it. It is advisable to cook it for more than 2 hours. Ready meat can be cut into large pieces or plates.
It is better to roll out the dough thinly and then sprinkle with flour and cut into diamonds. It is impossible to digest it. Once the noodles come up, cook for another 3 minutes and pull it out with a slotted spoon.
Serve the dish in a large flat plate. Noodles are placed at the very bottom, chopped meat on top of it and sprinkled with chopped herbs.
Beef Beshbarmak - classic recipe
Ingredients:
• 1.4 kg of beef;
• 650 g of flour;
• a pair of eggs;
• one carrot;
• 4 onions;
• a bunch of parsley;
• 4.5 l of water;
• salt;
• allspice;
• laurel leaf.
Cooking:
1. Coarsely chop the meat and cook in a pan with water for a little over 3 hours. Half an hour before being ready, put one peeled onion, carrots, bay leaves, allspice and salt.
2. Sift part of the flour into a bowl, add salt and pour in, gradually kneading the dough, beaten eggs and a glass of broth. Add flour if necessary. The dough should be cool. Leave it for half an hour.
3. Roll the dough into several layers, 1.5 mm thick. Cut into diamonds and sprinkle with flour.
4. Remove the meat and portion it with your hands. Remove vegetables and strain the broth.
5. Cut the remaining fresh onion into ringlets and dip in the boiling broth for a while. Then remove it and sprinkle with pepper.
6. Boil the rhombuses in the broth and put them on a flat plate.
7. Lay meat and onions on top.
8. Serve with broth sprinkled with parsley.
Beef and Chicken Beshbarmak
Ingredients:
• chicken carcass;
• 750 g of beef;
• two onion heads;
• 3-4 carrots;
• salt, favorite spices;
• a pound of flour;
• 2-3 eggs;
• approximately 200 ml of warm water;
• 20 ml of vegetable oil;
• 5 g of salt.
Cooking:
1. First of all, you need to boil beef and chicken. You can whole, or cutting them into parts. Pour enough water into the pan to completely immerse the meat in it. Not completely cover and cook until cooked. Add selected seasonings, bay leaves or other greens.
2. Cooking meat will be 2-3 hours, so let's do the test.
3. Pour all the water into the cup. Beat the eggs here.
4. Next, add flour, add oil and salt.
5. Knead the dough, add flour if necessary.
6. Cover the dough with a linen napkin and let it cool for a while.
7. Peel onions and carrots. Chop the onion with a knife, and grate the carrots coarsely.
8. Pour a little oil into the pan and transfer finely chopped onion. Sauté lightly.
9. Add carrots and continue to fry.
10. Remove the chicken and beef from the broth, cool and remove the meat from the bones.
11. Divide the dough into several parts and mash them into cakes.
12. Alternately roll the cakes obtained into plates no more than 2 mm thick.
13. Cut the cakes into rhombuses, cook them until tender in broth.
14. Fold the beshbarmak noodles into a colander.
15. Cut the meat into small pieces.
16. Mix the meat and boiled noodles in a pan with vegetables. Stir and cook for another 5 minutes.
17. Serve the finished dish in a slightly chilled form along with the sauce.
Beef and Potato Beshbarmak
Ingredients:
• 1.3 kg of beef;
• a pair of onion heads;
• 5 potato tubers;
• 5-10 g of salt;
• 5 g of black pepper;
• 2-3 pcs. bay leaf;
• a bunch of fresh herbs (parsley, dill);
• 2 cups of flour;
• glass of water;
• 5 g of salt;
• egg.
Cooking:
1. Wash and dry the meat with napkins. Put in a deep pan, fill with water. Boil, remove the foam.
2. Peel one onion, wash, add to the broth along with lavrushka, salt, pepper.
3. Cook the meat for a little over two hours.
4. Peel the potatoes, cut them into halves and immerse them in the broth. Add water if necessary.
5. Boil potatoes with meat for another 20-25 minutes.
6. Mix water, egg, salt and flour alternately together. Knead the cool dough, like dumplings. Leave it to rest.
7. Peel the second onion, and chop into half rings.
8. Pour the onion with a very hot broth.
9. Divide the dough into a couple of parts. Each roll into a thin plate and let stand a little. Then cut each layer into diamonds.
10. Remove the prepared meat with root vegetables, and in the remaining broth, cook rhombuses. Cooking time is about 5-7 minutes.
11. Put the finished diamonds in the center of a deep plate.
12. Cut the meat into cubes and put it in the middle. Put the potatoes along the edge.
13. Distribute steamed onions and fresh, chopped greens evenly on the dish.
14. Serve immediately after cooking so that the noodles do not stick together.
Beef and horsemeat beshbarmak
Ingredients:
• 1.4 kg of horse meat;
• 1.2 kg of beef;
• two onions;
• 720 g flour;
• two eggs;
• 5-10 g of salt;
• 2 bay leaves;
• half a bunch of greenery.
Cooking:
1. Wash the meat, cut into pieces, put in a pan with water. Boil, collect foam and simmer over medium heat for about 3 hours.
2. Shortly before cooking, add onion, lavrushka and salt and spices.
3. pour a glass of broth, cool, break an egg, flour and salt into it. Knead the dough, and then leave it to ripen in the refrigerator for half an hour.
4. Roll out one large layer from the dough. Cut it into rhombuses or thick strips.
5. Peel the remaining onion, and cut into rings. Pour in the broth.
6. Cool the meat, cut into thin slices.
7. In the broth, boil the noodles for beshbarmak.
8. Put the noodles on a deep plate, lay the meat and onion rings on top.
9. Serve hot, sprinkled with greens if desired.
10. Next to the noodles and meat, place a bowl of broth.
Beef and mushroom beshbarmak in the oven
Ingredients:
• 250 g of beshbarmak noodles;
• 850 g of fresh beef;
• 400 g of fresh champignons;
• 4 chicken eggs;
• 50 g butter;
• 30 ml of oil (rast.);
• salt.
Cooking:
1. Send well-washed and dried meat to cook until cooked. Then pull it out with a slotted spoon and strain the broth.
2. Rinse the mushrooms thoroughly and then divide them into plates.
3. Fry the mushrooms in a pan until cooked.
4. Boil beshbarmak in broth (about 5-7 minutes).
5. Throw the noodles - beshbarmak into a colander, season with oil.
6. Combine the noodles, mushrooms. Put them in a baking dish. Lay the meat on top. Sliced into plates.
7. Beat the eggs, and fill them with the mold.
8. Bake at 180 ° C for approximately 10 minutes.
9. Serve portionwise hot with home mustard.
Beshbarmak in a slow cooker made of beef and lamb
Ingredients:
• 1 kg of beef pulp;
• 0.5 kg of lamb pulp;
• spices to taste;
• a glass of flour;
• one egg;
• one onion;
• fresh herbs;
• salt.
Cooking:
1. Wash the meat, cut along the fibers. Lay in a slow cooker, fill completely with water and cook in the "Cooking" mode for 2 hours.
2. Substitute the dough by mixing the egg, flour and salt. Leave it on for half an hour, covering it with a towel.
3. Roll the dough thinly, and cut it into rectangles.
4. Chop the onion, pour boiling broth. Add spices, salt - this will be a sauce for beshbarmak.
5. Remove the meat, cool, and cut into cubes.
6. In the broth, which remained in the bowl of the multicooker, boil beshbarmak. To do this, turn on the "Cooking" for 10 minutes. Stir the noodles during cooking.
7. Throw the Beshbarmak into a colander, then put it on a deep large dish.
8. Top with meat and onion sauce.
9. Sprinkle with fresh herbs, which must first be cut. Serve lightly with broth
Beef Beshbarmak with minced beef
Ingredients:
• 250 g of ready-made noodles beshbarmak (juicy);
• 500 g minced beef;
• 1 onion;
• 10 g of dried basil;
• 10 g of dried parsley;
• 10 g tomato paste;
• 1 tbsp. a spoonful of oil (vegetable).
• salt.
Cooking:
1. Wash the onion, chop and fry in oil in a pan.
2. Add tomato - pasta and minced meat to the pan. Shuffle.
3. Pour seasonings, salt, fry until tender.
4. Boil beshbarmak noodles until tender in slightly salted water, discard in a colander.
5. Put the noodles on a plate, and the minced meat on top.
6. Sprinkle the dish with fresh herbs if desired, and serve.
Beef beshbarmak - tricks and tips
• If you want the dough to be slightly yellowish, knead it only on the yolk.
• For even more substantial meals, serve beshbarmak with pasta, rice or potatoes.
• For aroma, add whole onions and carrots to the broth.
• For juiciness, add fresh tomatoes or garlic to the broth.
• As a decoration, the broth can be served with half an egg or greens.
• Use the spices in moderation, otherwise you can ruin the taste of the dish.
