Kulama in Tatar

1. First of all, you need to prepare unleavened dough. To do this, pour water into a bowl (the water should be cold), break the chicken egg here and add salt. Mix everything until smooth.

2. Sift the flour into a separate deep bowl. Sifting flour is mandatory! By hand, we make a small depression in the flour, pour the liquid ingredients in a thin stream and knead the dough. Knead slowly, collect the flour from the edges to the middle, so we combine it with the liquid.

3. When all the liquid is absorbed, pour everything onto the work surface and continue to knead the dough, exerting effort, for about 10 minutes. The dough is tight, not soft.

4. We put it in a bag or in a plastic wrap, leave it for 40 minutes. During this time, it will become much softer and more plastic. Roll out the dough into a thin layer, cut into lozenges.

5. Peel the carrots, wash them, cut them into circles. You can cut it with curly graters, so the dish will look even more appetizing and more beautiful. Peel the onion, cut into thin strips.

6. Melt butter in a cauldron, then pass carrots and onions in it. The fire should be minimal.

7. My beef, boil in lightly salted water until tender. A piece of meat is boiled whole, it needs to be filled with water so that the meat is completely covered. We extract the beef, cool it, cut it into plates.

9. We return the broth in which the meat was cooked to the fire, boil it again. Boil homemade noodles in it for 2-3 minutes. Then we extract it with a slotted spoon and transfer it to the vegetables in the cauldron. Mix quickly so that the oil envelops the noodles and the dough does not stick together.

10. Salt, pepper, keep on fire for a couple of minutes. Then we lay out in portions, pour the broth. The amount of broth can be adjusted to taste, add more or less. By the way, you can not use broth at all and eat kulama as a second course.

Decorate the dish to taste, as an option, you can sprinkle with fresh chopped dill.

Bon appetit!