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Lyumyan: Noodles in Meat and Vegetable Sauce

Rice, Noodles, and Other Grain Foods

Lyumyan: Noodles in Meat and Vegetable Sauce
1/2 cup vegetable oil
1 pound meat (beef, lamb, mutton, or chicken), cut into two-inch slices
2 to 3 onions, peeled, halved, and sliced
2 to 3 carrots, peeled and cut into strips
2 cloves garlic, minced
2 to 3 tomatoes, diced, or two or three tablespoons of tomato paste
2 green bell peppers, seeded and cut into thin strips
1/2 cup scallions (green part), sliced into 0ne-inch pieces
1 teaspoon salt
1 teaspoon ground red pepper
1 teaspoon black pepper
1/2 cup fresh dill, chopped
1 pound linguine noodles
1 teaspoon salt
1. Heat oil and fry the meat until browned, about five or ten minutes, then add one cup of water. Bring to a boil.
2. Next, add the onions, carrots, garlic, tomatoes (or tomato paste), green bell pepper, scallions, salt, ground red pepper and black pepper. Simmer in a covered pot for about one hour, until the ingredients make a sauce.
3. While the sauce is cooking, bring six to eight cups of water to the boil, add salt and then the linguine noodles. Cook for about 10 minutes or until the noodles are soft, then drain them in a colander. Put them in individual bowls, and divide the sauce by pouring some over the noodles in each bowl. Garnish with fresh dill, and serve while still hot.

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