Instructions
- Prepare all the ingredients: Wash the meat, cut into squares and dry with a paper towel. Cut the onion into cubes. Cut the carrots into thick strips. Cut the tomato into small pieces. Bulgarian pepper cut into half rings. Cut the garlic into small pieces. Cut the potatoes into small cubes, chop the greens and mix.
- You need to cook this dish in a cauldron, but since I didn't have a cauldron, I cooked it in a frying pan. Fry the meat on all sides.
- Add the onion and fry until the onion is transparent.
- Then add the carrots and fry until golden brown.
- Combine tomatoes and peppers and fry until a tomato mass is formed-puree.
- Next, pour boiled hot water into the pan so that it covers the contents by 5 cm. Then add the potatoes and garlic and cook over moderate heat until the potatoes are ready.
- In a separate saucepan, boil long and flat noodles, usually they are sold in nests. I boil 2-3 nests for one serving.
- Serve like this: arrange the rolls of noodles on plates, pour the prepared roasting on top and sprinkle with chopped dill, parsley and cilantro.
