Beshbarmak with potatoes
Description
The recipe won't take much time. Preparing homemade beshbarmak with potatoes is quite easy. To make it especially tasty and aromatic, it's best to use different kinds of meat—such as fatty lamb and beef, or horse meat with lamb. You can also add poultry. And how to make beshbarmak with potatoes even more delicious? Simply add your favorite spices, your love for your family, and a good mood :) And now I'll tell you the rest. So, let's begin: 1. Wash the meat, cut it into small pieces, and place it in a pot. Pour in enough water to cover the meat by about 2–3 cm. Put it on the stove to boil. 2. When the meat starts boiling, skim off the foam, reduce the heat, add salt, and simmer for about 3 hours. 3. Prepare the dough. Into sifted flour, add eggs, a couple pinches of salt, and about one cup of water. Knead a firm dough. Wrap it in plastic wrap and refrigerate for half an hour. 4. Peel the potatoes. If they're large, cut them into quarters. 5. The meat is cooked. Remove it from the broth and set aside to cool. 6. Add the potatoes to the boiling broth and cook until tender. 7. Take the dough out of the refrigerator and divide it into several portions. Roll each portion into a thin sheet and cut into pieces about 6x6 cm. 8. Remove the cooked potatoes and place them on a serving dish. Add the dough pieces to the boiling broth and cook for about 10 minutes. 9. Peel the onions, slice them into half-rings or rings, season with salt and pepper. Pour hot broth over them, cover with a lid, and let steep. 10. Shred the meat. If you cooked bone-in meat, remove the bones. Cut the meat into small pieces. 11. On a warmed serving dish, place the cooked dough, then arrange the meat on top, followed by the onions. Place the potatoes around the edges. Sprinkle everything with fresh herbs and serve hot.