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How to cook cow lung. How to cook beef lung? Recipes

How to cook cow lung. How to cook beef lung? Recipes

Step 1: cook the lungs.

Rinse the lungs under running water, lay on a cutting board. Cut the tubes with a knife and cut into random medium pieces. Put them in a deep saucepan and pour ordinary water into it. Place a saucepan with lungs on the stove, turned on at a strong level, bring the water to a boil and drain. Fill the pot again with water and bring to a boil again, turn the stove on low and cook the lungs for 1.5 - 2 hours to a soft consistency. During cooking, scale will rise to the surface, remove it with a slotted spoon. Remove the finished lungs from the pan with a slotted spoon, place in a deep bowl, and let cool.

Step 2: fry the lungs.

Lay the cooled lungs on a cutting board, and cut with a knife into small pieces with an approximate size 2 by 2 centimeters maybe less or a little more. Then, on the stove, turned on to the middle level, put the pan and pour vegetable oil into it. Put the lungs in the heated oil, add salt, ground black pepper to taste and fry the lungs until light brown, stirring occasionally with a kitchen spatula to prevent burning. Fry your lungs for 5 - 10 minutes.

Step 3: Add onions and carrots.

While the lungs are fried, peel the onion with a knife, rinse under running water, dry with paper kitchen towels, lay on a cutting board and cut into a medium cube, with an approximate size of 1 by 1 centimeter, or smaller. Add onion, sifted wheat flour to the fried lungs and fry the ingredients for 2 - 3 minutes, Stir vigorously with a spatula so that the flour does not stick to the bottom of the pan.

Step 4: Add the broth and simmer the lungs.

Through 2 - 3 minutes add broth from the lungs to the goulash, the amount of broth poured depends only on you. If you are a gravy lover, add more broth. If you prefer goulash with less gravy, use less broth. Enough for the above amount of ingredients. 2 cups broth. Stew lungs in broth 10 – 15 minutes under closed lid.

Step 5: Add spices and bring goulash to full readiness.

Through 10 – 15 minutes remove the lid and add bay leaf, tomato paste, liquid mustard and suneli hops to the goulash. Stir the ingredients with a tablespoon and taste the gravy, add salt if necessary and add ground black pepper. Stew goulash in gravy 10 minutes. If the gravy is too thick, add more broth to thin it out. Put the finished goulash with a tablespoon on a plate and taste it ahead!

Step 6: serve goulash from the lung.

Lung goulash is served on a plate, hot, along with gravy, in which it was stewed and fresh bread. Goulash can be sprinkled on top with chopped dill, parsley and cilantro, or you can decorate the goulash with their sprigs.

Any side dish is suitable for this dish, it can be boiled rice, baked, stewed or boiled potatoes, potato or vegetable puree, boiled pasta or cereals. Goulash is pleasant to savor with semi-dry red wine or pomegranate juice. Delicious and not expensive! Enjoy your meal!

- − In this type of goulash, you can add any spices and dried herbs you like that are suitable for meat dishes, such as garlic, oregano, rosemary, thyme, saffron, basil, paprika and many others.

- − Flour can be added to the gravy at the end of cooking.

- − Instead of tomato paste, you can use tomato juice, freshly grated tomatoes or ketchup in the gravy.

- − In the gravy for more fat content, you can add sour cream or cream, for the above amount of ingredients, approximately 1 - 2 tablespoons of fat sour cream or cream.

Hello friends, today I present to your court goulash from the lungs. Many housewives pass by such a product as light beef. But in vain, I would still advise you to pay attention to it, because the dishes are not only tasty, but also economical, this is another plus in favor of the lungs.

How to cook beef lung

When I first cooked beef lung, then I ran into a number of problems, how to cook it correctly. I then made a salad, you can read about my first experiment, mistakes and the salad recipe itself. There were also a lot of tips in the comments on how else you can cook a light one. If you are interested, you can follow the link and read.

First you need to soak the lung in cold water for 1.5 - 2 hours in order to remove excess blood. At the same time, change the water a couple of times. We wash the lung under running water, let the water drain and cut into pieces. The size depends on what we are cooking. For goulash, I cut a lung about 3x1. And put it in a deep frying pan, then pour about 1 glass of water and press it down with a lid on top, which is smaller than the diameter of the frying pan. Thus, it turns out that the lung will be boiled in a minimum amount of water and will be completely covered with it, thanks to the lid.

I also recommend boiling water in a kettle, because during the cooking process, water must be added. Cook the lung on a moderate-medium heat for about 30 minutes, while periodically looking to see if there is water and top up required amount from a teapot. If you cut the pieces more, the cooking time may increase by 10 minutes.

We boiled the lung, but there is one BUT here! When we cook meat, we remove the foam, but here we didn’t have such an opportunity and all the excess foam will neatly take its place on the pieces. In order to fix this, we simply rinse our lung under running water. As usual, we do this with pasta. That's all the secrets, the beef lung is ready for further cooking.

Products:

Beef lung - 500 gr
Water or broth - 350 ml
Ground coriander - 0.5 tsp
Garlic - 4 cloves
Tomato paste - 2 tbsp
Black pepper, salt to taste
Carrots, bell peppers, onion- 1 piece
Vegetable oil - 2 - 3 tbsp
Greens as you wish

Cooking:

Boil the lung, as described above. Next, grated carrots, chopped bell pepper and onions, add to the lung and fry a little in vegetable oil, then add tomato paste and hot water(or broth) and simmer everything for about 10-15 minutes.

Before the end of cooking, add coriander, salt, pepper and chopped garlic. At the end of cooking, sprinkle with finely chopped herbs.

You can serve goulash from the lungs with any side dish, rice, pasta, mashed potatoes, or else I can offer. Delicious and satisfying dinner. This time I made the lung without too much trouble, and if you follow my advice, you won't have the nasty moments I had when I first decided to make it. Ahead I will have another interesting dish from this offal, so subscribe to updates and new recipes will be in your mailbox. On this I will say goodbye and wish you a pleasant appetite.

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Healthy, tasty, inexpensive - a combination of the components of the everyday menu that every housewife is looking for. Every day, those who are responsible for cooking are faced with the question: what to cook? At the same time, I want to pamper the family with something tasty and not harmful.

In addition, it is desirable that the preparation of the dish takes little time, and the products are affordable. There is such a combination. Take at least pork lung- a meat product, the cost of which does not exceed 150 rubles per 1 kg.

Lung is useful in that it has a lower proportion of fat in its composition, but at the same time it contains all the elements characteristic of meat products. What can be cooked from pork lung?

Consider a few interesting recipes, as well as the technology of preparation.

Primary processing of offal

How to properly prepare pork lungs? It is not difficult to do this. There are two options for product processing:

Classical. A method in which the lung is simply washed under running cold water. Then the product can be cut into portions, while removing the remnants of the trachea, blood vessels, bronchi;
Soaking. A procedure to rid the product of excess blood. Cut the product into pieces of the desired size, removing all excess. Pour a solution of two liters of water with the addition of two tablespoons of vinegar 9%. Put the lung in the solution, leave for 40 - 90 minutes.

After processing the offal in any of the ways, you can start cooking the dish.

The lung is an offal that is subject to various types heat treatment. It can be boiled, fried or stewed. Cooking dishes from this offal takes a maximum of 2 hours, of which only 10 - 20 minutes to prepare the ingredients of the dish. The rest of the time is stewing or boiling. So, a portion of delicious dishes from the lung.

Pig lung salad with mushrooms

Hearty salad diversifies the daily menu or will be a good addition to the festive table.

pork lung - 500 g;
mushrooms (suitable as champignons, you can fresh, and any pickled) - 500 g;
bulb bulb - 2 pieces;
table salt - the third part of a teaspoon;
bay leaves - 2 pieces;
ground black pepper - a pinch;
unrefined oil - 2 tablespoons;
classic mayonnaise - 100 g.

Cooking time: 2 hours.

Calories: 254.3 kcal.

Boil the lung in water with salt for 90 minutes. Lung cooks quickly. On average, after 40 minutes it will be ready, but in order for the structure of the product to be more tender, soft, it is cooked longer;
While the by-product is being cooked, you need to chop the onion. You can cut it into cubes or half rings. Then fry until golden brown in a pan;
Mushrooms cut into large or small slices, depending on preference. Also fry in oil until cooked, if the mushrooms are raw. Pickled ones can be lightly browned;
Cut the finished lung into cubes or strips;
Cooled fried onions, mushrooms without oil, put in a bowl for mixing salad;
Mix meat, mushrooms, spices with mayonnaise. Lay out the light, mix all the ingredients. Delicious and most importantly hearty salad is ready!

For best taste, the finished salad can be left in the refrigerator for 40 minutes.

Read how to cook pasta with tomatoes and spinach.

How to make saltison from a pig's head at home.

Simple goulash

Offal goulash is suitable for both dinner and lunch. At the same time, it will not take much time to prepare and will delight loved ones with an unusual taste.

offal - 1000 g;
medium carrot - 1 piece;
onion - 2 pieces;
table salt - half a teaspoon;
curry - 1 teaspoon;
black pepper - a pinch;
water - from 1 to 2 liters (depending on the desired consistency of the finished goulash);
vegetable oil - 4 tablespoons;
bay leaf - 1 piece.

Cooking time: 90 minutes.

Calories: 167 kcal.

While the goulash is simmering, you can prepare the side dish. Boiled potatoes or buckwheat go well with it.

Pork lung fried in tomato

An offal fried in a tomato can be consumed both independently and with a side dish.

light - 250 g;
tomato juice or paste diluted with water - 200 ml;
vegetable oil - 3 tablespoons;
salt - a pinch;
pepper or favorite spices - to taste.

It will take 80 minutes to prepare.

And the calorie content is 102.3 kcal.

Rinse fresh lung or soaked in water with vinegar and cut into small pieces;
Heat the oil in a brazier, cauldron or in a frying pan;
Put the offal and fry for three minutes over high heat;
Cover with a lid and let it simmer over low heat for about 30 minutes. It is necessary to ensure that the meat does not burn;
Onion cut into large half rings;
Add the onion to the meat and pour in the tomato juice. You can use tomato paste with water;
Simmer for another 15 minutes, reducing the heat to medium.

You can serve a lung in a tomato in portions, decorating with herbs.

Pork heart with a light: a recipe for a delicious combination

You can cook an unusual tasty, and most importantly inexpensive dish if you buy pork lungs and a heart.

Potatoes with offal in pots

For four pots you will need:

potatoes (medium tubers) - 4 pieces;
light - 200 g;
heart - 200 g;
carrots - 1 piece;
onions - 2 pieces;
hot water or broth - 400 ml;
vegetable oil - 1/3 cup;
black pepper or favorite spices - to taste;
salt - 1/3 teaspoon.

Cooking will take 90 minutes.

The calorie content of the dish is 247.38 kcal.

Offal clean and cut into small slices;
Put the meat in a pan and fry until golden brown in oil;
Peel onions and carrots, chop and add to offal. Lightly fry;
Pour 100 ml (about half a glass) of hot liquid into each pot;
Mix salt, pepper, seasonings with broth;
Peel potatoes, cut into cubes and arrange in pots;
Put the fried meat with onions and carrots on top;
Cover the pots with a lid and send to the oven, which must be preheated to 200 degrees for 30-40 minutes. (Watch readiness of potatoes).

Serve with herbs or sour cream.

A simple recipe for a slow cooker

Have you thought about how tasty it is to cook a pork lung in a slow cooker? We will help you decide by presenting to your attention the following recipe. Most of the time for preparing this dish will be taken over by an indispensable assistant in the kitchen - a slow cooker. The hostess only needs to prepare vegetables and meat, which will take a maximum of 20 minutes.

With this method of cooking, the meat is fragrant and soft.

light - 500 g;
medium tomatoes - 2 pieces;
small carrots - 2 pieces;
bulb bulb - 1 piece;
bay leaf - 2 pieces;
water - 200 - 30 ml;
peppercorns - 3 pieces;
vegetable oil - 1 tablespoon;
salt - a pinch.

Cooking time: 90 minutes.

Calorie only 87.11 kcal.

Prepare the meat by clearing the trachea and bronchi. And cut it into large pieces;
Pour oil into the multicooker bowl;
Lay out the offal;
Peel onions and carrots;
Cut the onion into half rings, and the carrots into rings;
Chop tomatoes as desired. They can also be skinned.
Put vegetables in a slow cooker and mix with meat;
Pour everything with water;
Cook with the lid closed using the "Stewing" program. If it is possible to set the time, then set it to one and a half hours.

It can be served on the table both on its own and with a side dish of rice or buckwheat.

Second-class meat products are not used in the daily menu, most often due to the fact that many housewives simply do not know how to cook them. Most people think that they can spoil the dish with the specific taste of offal.

On the contrary, such meat goes well with vegetables or mushrooms, as well as pasta, rice, potatoes and buckwheat, or even lentils. Obtained from by-products delicious minced meat for stuffing pies or pancakes.

Using offal, you can prepare hot dishes, snacks or salads. At the same time, the dishes will turn out hearty, tasty and inexpensive.

Some cooks unjustifiably ignore such an offal as a lung. It is considered a product that does not represent a special nutritional value. But it's in vain. After all, the lung contains a lot of elastin and collagen. If you know how to cook beef lung, you can get a very tasty dish. It can be a delicious salad or a fragrant soup. The main thing is to remember some subtleties of preparation.

Preparatory work

Before you cook beef lung, it must be prepared. We clean it from the respiratory tract and trachea and rinse thoroughly. Then put in a saucepan and fill with water.

It is advisable to put a load on top so that the lung does not pop up. By the way, in some countries, dishes from this offal are considered traditional. The cooking time of the lung depends on its type. If the piece is large enough, then it should be cooked longer. Beef lung is cooked over long time. This offal requires cooking for almost any recipe.

Beef lung in sour cream

Beef lung, the recipes for which are presented here, is very easy to prepare. The main thing is to properly prepare the product so that the dish turns out tender and tasty. For the following recipe, you will need a kilogram of beef lung, two large onions, one carrot (large), vegetable oil, salt, a glass of good sour cream or cream and spices. To begin with, we wash the offal, remove all unnecessary and cook for about two hours. You can pre-soak the lung in water for an hour. Then we take it out and cut it into pieces.

We cut the onion into half rings, and three carrots with a grater. Fry the chopped lung in a frying pan with the addition of oil until a golden crust appears. Then put the onions in the pan, and after five minutes - the carrots. Don't forget to stir constantly. Add salt and spices to taste and pour sour cream. Simmer the dish for about 7 minutes until cooked. When serving, you can decorate it with greens.

Goulash from lung

One of the most popular dishes from this offal is goulash. Before you cook beef lung, you need to choose good recipe so that the result does not disappoint you. Take the offal itself (1 kilogram), two medium onions, a large spoonful of tomato paste, the same amount of flour, salt and spices to taste. Light beef dishes always begin with boiling it. We wash the offal, fill it with cold water and put it on fire. When the liquid boils, be sure to remove the foam. We cook for about 1.5 hours.

Then we take the lung out of the water and cut into large pieces. In a separate saucepan, lightly fry the chopped onion. Then add the tomato paste, and after a while the flour. Mix everything well and pour in a little broth left over from cooking the lung. Mix well so that there are no lumps. Simmer for about 5 minutes. After that, put the light in the sauce, add spices and cook for about 30 minutes over low heat. You can serve this dish with any side dish.

beef lung salad

Beef lung, the recipes for which are presented in this article, can also be used in salads. It turns out a tasty, light and at the same time nutritious dish. Take 600 grams of offal, two medium onions, salt, spices (pepper) and a little sugar. We cut the onion as thin as possible, and then sprinkle it with sugar and pour vinegar over it. Leave it aside for 15 minutes. Before cooking beef lung, it must be boiled, as in previous recipes. Then cut it into pieces and add the squeezed onion. Salt and pepper to taste and season with mayonnaise. It is best to chill this dish for 2 hours before serving. Light beef salad turns out to be very tender if the offal is properly boiled.

Stewed lung with mushrooms

The best beef lung is stewed. Delicate and aromatic sauce will be a great addition. For cooking, you need to take 500 grams of offal, 200 grams of champignons, a large spoonful of capers, two large onions, 500 milliliters of meat broth, salt and black pepper. Pre-boil the lung until tender, so that it is soft and tender. We pour out the broth, we do not need it.

Then we cut the offal into pieces, removing all unnecessary tubes. The size of the pieces is determined by your taste. We clean the onion and cut it not very finely. In the process of stewing, it will become soft. We wash the mushrooms and also cut into large pieces. We fry them with the addition of vegetable oil, which can be combined with butter, so the gravy will be tastier. After that, we transfer them to a separate bowl, and put the onions in the pan. It also needs to be fried until translucent. Grind the capers as finely as possible. Combine onions with mushrooms in a pan and mix. Then lay out the easy. When it warms up, add the capers. Mix everything, salt and pepper to taste. Now it's time for the broth. Meat broth can be replaced with vegetable broth or just add water. Cover the pan with a lid and simmer for about 1.5 hours. During this time, the amount of liquid may decrease. In this case, add a little broth. It turns out very tasty and tender light. Eat with pleasure.

Many people are skeptical about by-products, considering them tasteless and difficult to prepare. Experienced cooks say that this is a big mistake. Beef lung can be cooked delicious food suitable for both normal and holiday menu. The main thing is to strictly follow the recipe and know some secrets of handling the product.

How to cook beef lung

Ingredients:

Lung;
water;
salt.

Cooking method:

To check readiness, you need to pierce the product with a fork. If no blood is released, then you can turn off the fire. Otherwise, keep cooking.

Dish recipes

Beef lung can be served in different ways: boiled, stewed, fried or baked. But it is worth starting the preparation of any dish with boiling.

The product is used in first and second courses, salads, appetizers and baking fillings.

Pancake pie with beef lung

Ingredients:

Cooking method:

Boil the lung until tender and pass through a meat grinder.
Soak dried mushrooms until soft, and then boil them for 30 minutes and pass through a meat grinder with onions.
Mix everything well and fry in a large amount of oil. If the consistency is too dry, add some mushroom broth.
To prepare the dough, you need to combine flour, a little salt and sugar. Whisk the eggs separately with a little milk. Combine the two masses and stir. By adding milk in portions, prepare the dough. Pour in another 2.5 tbsp. spoons of warmed vegetable oil. Whisk with a whisk.
Bake pancakes, grease each with butter.
Put the pancakes with minced meat, and on top, grease everything with sour cream and sprinkle with chopped eggs.

Viennese beef lung

This is the perfect holiday table recipe to wow your guests.

Ingredients:

Cooking method:

Peel the vegetables, wash and put them in a saucepan. Add offal there and boil in the manner described above.
Strain the resulting broth. Place 0.5 l in the refrigerator, and put the remaining liquid on fire to obtain a concentrated broth.
Put the lung on a cutting board, cover it with a second board, and put a weight on top. Leave everything for 12 hours. After the time has elapsed, cut the offal into long thin strips.
Dilute the flour in a small amount of cold water, and then add 0.5 liters of broth from the refrigerator. Put on fire and cook for 10 minutes. on minimum heat. It is important to constantly stir the sauce. Add lemon zest and 1 tbsp. a spoonful of juice. Send salt, pepper, sugar there and mix everything well.
Add the main ingredient to the sauce and heat over low heat. Separately combine butter and cream. Whisk until smooth and add to the dish.

Goulash

Ingredients:

Cooking method:

Boil offal according to a well-known recipe.
Peel and grate the carrots coarsely, cut the pepper and onion into cubes.
Fry the vegetables with the main ingredient in hot oil. Then add tomato paste, broth and simmer for 15 minutes.
After that, send the spices there, simmer for a couple more minutes and turn off the fire. Serve with chopped greens.

Sausage pate

Ingredients:

Cooking method:

Boil the lung.
Boil chickpeas until soft.
We combine everything and add dried vegetables and spices;
Using a blender, grind everything to a homogeneous consistency and mix well;
Lay out on the table cling film, form a sausage from minced meat and wrap with a film. Tie the ends like candy. Send the workpiece to the steamer for 20 minutes. The temperature should not be more than 100 degrees.
After cooling and put in the refrigerator for a day.

beef lung salad

Ingredients:

Cooking method:

Cut the pre-boiled offal into thin strips;
Cut the onion into half rings, fry in hot oil for a couple of minutes;
Peel the carrots and grate on a coarse grater. Add it to the onion and fry until soft on low heat. Send the chopped bouillon cube there;
Combine offal with vegetables, season with mayonnaise and serve.

Benefits of beef lung

The offal contains a large amount of protein, which must be ingested daily.