Beshbarmak recipe (Boiled beef and noodles)

Beshbarmak recipe (Boiled beef and noodles)

Beshbarmak recipe (Boiled beef and noodles) is a national Kazakh dish. It is prepared for big family celebrations to welcome dear guests. The dish consists of boiled meat combined with homemade noodles in the shape of rectangles or diamonds. A rich meat broth is always served as an addition. This incredibly delicious dish is definitely worth trying.
5 from 2 votes
Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Cuisine Kazakh
Servings 5 people
Calories 532 kcal

Equipment

  • 1 frying pan
  • 1 saucepan
  • 1 chopping board
  • 1 knife
  • 1 slotted spoon optional tablespoon
  • 1 teaspoon
  • 1 mix bowl
  • 1 rolling pin

Ingredients
  

  • 1 pc egg
  • 150 ml water
  • 350 g flour
  • 1 tsp salt
  • 500 g beef optionally horse meat
  • 2 pcs carrot
  • 2 pcs onion
  • 1 tsp vegetable oil
  • 2 pcs bay leaf

Instructions
 

  • Clean the beef from films and cut into arbitrary pieces. If desired, you can leave the meat whole, but then it will take longer to cook. Put it in a pot together with a small onion in the husk. Fill with water and put on the stove. When it starts to boil, remove the foam that forms and continue to cook on low heat under the lid for about an hour.
    500 g beef, 2 pcs onion
    Beef, onion
  • In the meantime, make the dough. Beat the egg with a fork, adding half a teaspoon of salt and a third of the water. Add half of the flour.
    1 pc egg, 150 ml water, 1 tsp salt, 350 g flour
    Egg, salt, water, flour
  • The dough will be approximately like for pancakes. Then introduce part of the water again.
    Adding water
  • Thicken with flour. Thanks to such gradual kneading, the dough will be smooth and without lumps. As soon as it stops sticking to the hands, sprinkle with flour so it doesn’t dry out, and let it stand for half an hour.
    Thickening the dough with flour
  • Roll out into as thin a layer as possible and cut with a knife into diamonds, squares, or arbitrarily. Leave to dry while the beef is cooking.
    Cutting lozenges from dough
  • Put the carrots into the pot with the meat, add the remaining salt and bay leaf.
    2 pcs carrot, 2 pcs bay leaf
    Carrots, salt, bay leaf
  • Return to the heat and cook for another 30-40 minutes. The meat should become very soft and literally fall apart into fibers. Take everything out on a plate, leaving only the broth in the pot.
    Meat for beshbarmak
  • And drop the dough blanks into it. Cook for 3-4 minutes after boiling.
    Adding beshbarmak dough to the broth
  • Cut a large onion into half rings and sauté in vegetable oil until translucent. You need to slightly soften the onion, not brown it.
    1 tsp vegetable oil, 2 pcs onion
    Frying onions
  • Take the dough out of the broth and put it on a plate, add half of the fried onion, mix.
    Putting the dough and fried onions on a platter
  • Break the meat into smaller pieces for convenience. Place with the carrots in the center of the dish. Sprinkle with the remaining onion. Garnish with herbs. Beshbarmak is ready. Serve hot, offering the broth in which the meat and dough were cooked as an addition. Bon appétit!
    Beshbarmak recipe (Boiled beef and noodles)

Nutrition

Calories: 532kcalCarbohydrates: 54gProtein: 25gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 71mgSodium: 130mgPotassium: 383mgFiber: 2gSugar: 0.2gVitamin A: 93IUVitamin C: 0.2mgCalcium: 22mgIron: 6mg

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