Entree: Russia – Cossack Cuisine – Лагман ➤ Lagman (Hand-pulled wheat noodles served in a hearty meat and vegetable stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 large bell pepper, sliced
- 2 medium tomatoes, chopped or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 medium potatoes, peeled and diced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 4 cups (960 ml) beef broth
- 2 tbsp (30 ml) soy sauce (optional, for depth)
- 2 tbsp (30 ml) vegetable oil or rendered fat (for finishing)
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt (for dough)
- 1 large egg
- 1/2 cup (120 ml) warm water (adjust as needed for dough)
- 2 tbsp (30 ml) vegetable oil (for dough)
- Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Make the noodles: combine 3 cups (360 g) flour and 1 tsp (5 g) salt in a bowl, add the egg, 1/2 cup (120 ml) warm water and 2 tbsp (30 ml) oil; mix to form a firm dough. Knead 8–10 minutes until smooth, cover and rest 30 minutes.
2. Roll the dough into a rough log and slice into 3/4-inch (2 cm) strips; stretch or hand-pull each strip into thick noodles about 1/4–1/2 inch (6–12 mm) wide. Dust with flour to prevent sticking.
3. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Brown the beef pieces in batches until seared; remove and set aside.
4. In the same pot, add the sliced onion and sauté until translucent. Add minced garlic, carrots, and bell pepper; cook 4–5 minutes until beginning to soften.
5. Stir in chopped tomatoes (or canned tomatoes) and 2 tbsp (30 g) tomato paste, cook 2 minutes. Add cumin, coriander, black pepper and 1 tsp (6 g) salt; return beef to pot.
6. Pour in 4 cups (960 ml) beef broth and 2 tbsp (30 ml) soy sauce if using. Bring to a simmer, cover and cook gently 45–60 minutes until beef is tender and flavors are melded. Adjust seasoning.
7. Meanwhile, bring a large pot of salted water to a boil and cook the hand-pulled noodles 2–4 minutes until just tender (fresh noodles cook quickly). Drain and toss with 2 tbsp (30 ml) oil to prevent sticking.
8. To serve, place a portion of noodles in each bowl, ladle the beef and vegetable stew over the top, spoon some broth, and garnish with chopped cilantro or parsley.