Mix the flour and salt in a large bowl. Add the egg and gradually pour in the water until a firm dough forms. Knead until smooth, cover, and let it rest for about 20 minutes.

Cook the Meat

Place the meat in a large pot and cover it with water. Bring to a boil and remove any foam from the surface. Reduce the heat and simmer until the meat becomes very tender. Reserve the broth.

Prepare the Onions

Slice the onion into thin pieces. Cook gently until soft and fragrant. Add a little of the reserved broth for extra flavor if desired.

Roll and Cut the Noodles

Roll the rested dough out thinly on a lightly floured surface. Cut it into wide squares or rectangles.

Cook the Noodles

Bring the reserved broth to a gentle boil and add the noodles. Cook for a few minutes until tender, then remove carefully.

Assemble the Bashbarmak

Arrange the noodles on a large serving platter. Cut the cooked meat into smaller pieces and place it over the noodles. Add the softened onions and arrange the potatoes and carrots around the meat.

Serve

Serve Bashbarmak hot with the reserved broth on the side. Garnish with fresh herbs and a little black pepper if desired.