Лагман из лося

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Дичь 03.12.2020 Вебмастер 217

Просмотров: 2 148 Фото Антона Журавкова. Мясо вымыть, нарезать мелкими ломтиками. На сковороде с толстым дном разогреть растительное масло. Положить в него мясо и тушить... Лагман из лося

Лагман из лося

Фото Антона Журавкова.

Мясо вымыть, нарезать мелкими ломтиками.

На сковороде с толстым дном разогреть растительное масло.

Положить в него мясо и тушить без крышки на сильном огне — должна появиться корочка.

Измельчить овощи: болгарский сладкий перец, лук, морковь и редьку.

Когда на мясе появится корочка, положить морковь, а через 5 минут — лук.

Все это перемешиваем.

Как только лук зарумянится, добавляем натертую на терке одну небольшую редьку. Тушим без крышки.

Добавить томаты, нарезанные кубиками, и томатный соус (лучше соус «Соцебели»). Перед этим в тарелку положить томаты, нарезанные кубиками, соус «Соцебели», имбирь молотый и специи к мясу.

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Все это перемешать, добавить кипяченой воды, чтобы смесь стала жидкой.

После того как мясо с морковью, луком, перцем и редькой потушится, добавить туда эту смесь. В случае необходимости добавить кипяченой воды, чтобы в глубокой сковородке мясо плавало.

Тушить около двух часов, чтобы мясо было мягким. Солить по вкусу ближе к концу тушения.
Отварить лапшу (в продаже имеется специальная лапша для лагмана), промыть ее, выложить в кастрюлю и залить из сковородки тушеным мясом с овощами и специями.

Приятного аппетита!

Источник: ohotniki.ru
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