Roast potatoes with liverwurst and sweet peppers

Publication in the group: Meat and offal dishes

Beef lung is an inexpensive but nutritious by-product. Dishes based on this ingredient can strengthen blood vessels, nerves and immunity. You can not only stew or fry the lung, but also prepare salads and soups based on it.

Cooking the product in a slow cooker or steamed is considered the most useful. To diversify the taste and increase the nutritional composition, it is recommended to include a variety of spices and vegetables in the list of ingredients included in recipes.

How to deliciously fry beef lung

The most important advantage of this dish is low calorie content and at the same time quite filling product. And sometimes you really want to try something new)

Ingredients:

• lung
• 2 onions
• Bay leaf
• salt
• sunflower (olive) oil

Cooking method:

Choose a deep container so that when filled with water, there is room for boiling.

By-product, rinse in running water - remove the trachea and other respiratory tract)

Fill with cold water and soak for several hours.

What is this for? To remove the blood, if this is not done, there will be a lot of foam. But of course, it’s not an easy task to rinse a product that doesn’t sink (you can put a plate on top so that pieces of the lung don’t float up.

We change the water periodically until the liquid (and with it the offal) becomes light.

Some people soak for 6 hours, but this is not for everybody, I soak for 2 hours, so to speed up the process I recommend cutting it into pieces.

After we have soaked the pieces well, fill them again with cold water to fill 2/3 of the container.

Place the vessel with the contents on medium heat and boil in salted water until tender (50-60 minutes), add peeled onion and bay leaf for taste. If foam forms, be sure to remove it.

We check readiness by piercing the product with a fork; if no blood comes out, then you can turn off the heat.

Next, peel and chop the onion.

While our offal is being prepared, fry the root vegetable until golden brown.

This is the onion I got after sautéing!

As soon as the lung is well cooked, add it to the frying pan with the onion, stir and fry over medium heat with the lid open.

The meat turns out very tasty. The delicate consistency of the offal will not leave you indifferent. Bon appetit!

Useful tips and tricks

Beef lung, recipes for which can be based on various methods of heat treatment, turns out nutritious and tender if the following recommendations are taken into account:

• the lung must be thoroughly rinsed under cool running water to wash away the blood;
• the trachea and its branches must be completely removed from the lung, as well as the film removed. If the lung is used boiled, then the trachea from the boiled meat is easier to remove;
• Soak the lung in several waters (about 30-60 minutes) until the water becomes clear. On average, the process takes about 4 hours. This point is basic for all types of product preparation;
• To prevent the lung from floating during boiling, it must be pressed down with a weight;
• use only fresh lung, which is characterized by a pink color and a neutral odor;
• It is recommended to defrost a frozen lung in water, since with another type of defrosting the fillet quickly becomes weathered;
• lung from young individuals contains more nutrients, is more tender and requires less time for heat treatment;
• so that the lung has a denser structure, after boiling it is recommended to cool it under pressure;
• When boiling beef lung broth, it is recommended to drain the water after boiling. And cook the broth in the next portion of water;

• Without freezing, fresh lung can be stored for no more than 2 days, provided that the temperature does not exceed 8 degrees.

It is recommended to freeze beef lung in boiled form. With this pre-cooking method, the product practically does not absorb odors and can be stored for about 5 months. Once defrosted, the lung can be used in a variety of recipes.

Author: Kotlyachkova Svetlana

Beef lung

An appetizing meat dish with a delicate creamy taste - fried beef lung with onions. Suitable for dietary purposes due to low (light) frying.

How to cook beef lung to make a delicious meat dish?..

Ingredients: 2 kg beef lung (or pork lung) 4 onions 50 ml vegetable oil 70 g butter (you can add more, the lung should not be dry) 1 tsp. curry (the spice is ideal; you can replace it with coriander, which makes the taste of meat more expressive; or add seasoning for meat) 1 tbsp. tomato paste (it gives the lungs a pleasant taste) salt to taste

Preparation: fried beef lung with onions

1. First, cut the lung into several large pieces, from which remove the large arteries (they are hard and cartilaginous). Next, rinse the lung under running water (it is almost like a sponge, you can squeeze it out) and place it in a large saucepan (for 2 kg of lung you will need a 7 (seven) liter saucepan), fill it with clean water (2/3 of the volume of the pan), and put it on fire.

When the water boils, cover with a lid with a vent. Boil the lung over low heat for 20 minutes (it will rise vigorously to the top, use a slotted spoon to lower it to the bottom 2-3 times, after 20 minutes turn off the heat).

2. Now put the lung in a colander (it will be very ugly, covered in foam), drain the water from the pan, wash the pan and pour in clean water in the same volume. Rinse the lung under running water, and put the clean one in a saucepan, put it on the fire, when the water boils, turn down the heat.

Now the lung will cook calmly, without scale and other unpleasant miracles. Also cover it with a lid with a vent and boil it for an hour and a half (or 1 hour 20 minutes). This was the most difficult process in preparing the lung that you overcame!)

3. At the end of cooking (10 minutes), add salt to the water to your taste, then place the mixture on a plate to cool.

4. Cut the onion into 4 parts and cut not very thin. Cut the lung into portions (this is optional), heat vegetable oil and butter in a frying pan, fry the onion a little (1 minute), add tomato sauce (paste), stir and add the lung. Add curry and fry lightly until onion is ready, stirring.

5. Fried beef lung with onions is ready to serve. This meat dish goes well with any side dish (porridge, rice, potatoes, pasta and even mashed peas for every taste). When serving, decorate the dish with herbs and vegetables.

Bon appetit!

Beef lung

Today we’ll talk about such a seemingly controversial product as beef lung. Indeed, if in the case of chickens, for example, we traditionally use liver and stomachs and hearts, then with cattle it’s somehow more and more liver and tongue. Kidneys, lungs and similar innards are perceived by most domestic eaters as something strange both in taste and consistency. And, I’ll tell you, it’s completely in vain!

After all, our ancestors actively used all these by-products. Here you will find pies and filling for pancakes and teloe and all sorts of sausages - this, as they say now, “liver”, or simply “offal”, was used everywhere.

In general, we decided to cook something from beef lung, since it appears in our general store with enviable regularity, and compared to the pulp, and even more so, the tenderloin, it costs absolutely ridiculous pennies:

Looking at the picture above, the attentive reader will say: “Bah, that’s beef Stroganoff” and he will be right! The recipe we chose today for our culinary exercises sounds like “Beef lung, stewed in sour cream,” which definitely brings to mind the classic work of one of the chefs, Count Stroganov.

And it’s true that in terms of cooking technology, and in terms of the set of products, it is very similar to beef stroganoff:

• Beef lung
• Sour cream
• Tomato paste
• Onion
• Black peppercorns
• Bay leaf
• Salt

When I said that the cooking technology is identical to beef stroganoff, I, frankly, was lying, because you will have to dance more with a light one than with a tenderloin, which I cleaned of films, lightly beat, cut and put into a frying pan.

Moreover, if you look at the cooking time of the lung, it turns out that the foreplay of the event is almost six times (!) longer than the cooking itself.

So, reserve at least three and a half hours and first of all, fill the lung with clean, cold water for two hours.

It’s easy to write, but try to immerse your lungs in a pan of water and you’ll understand that this is quite a task. The fact is that it does not sink))). Accordingly, you will have to do something shamanistic, like a plate, which we will press down on top with a bowl, which will be pressed down with a lid))

So, we won. After two hours, we pull our hero out of the water, wash and cut into (literally) digestible pieces:

Again we show the miracles of balancing act by loading them into a pan of water, which we put on the fire, bring to a boil and cook the whole thing for at least an hour.

Here's what we got:

Now we simply clean the lung of any large vessels that, after cooking, have acquired the consistency of cartilage and cut into strips as for beef stroganoff:

Put the lung aside and cut the onion into half rings, then load it into a deep frying pan or saucepan, where we fry it in butter:

Fry the onion until it just starts to brown:

Load, lightly, add oil and continue to fry, stirring occasionally:

Somewhere down to this state:

Now take sour cream, add tomato paste, add salt and mix. In principle, if you want, you can add some thyme or basil, although this is not necessary:

Pour the sauce over our roast, add bay leaf, pepper and add salt if necessary. Cover with a lid, reduce the heat to low and leave our fragrant beauty to simmer for ten to fifteen minutes:

All is ready. We set the table and invite the guests:

Light fried beef with onions - photo recipe

I never paid attention to offal, thinking that they were difficult to cook, but it turned out quite the opposite, I once tried it at a party and I liked this dish. In the store we choose mostly frozen offal, which has a pale pink color, which indicates that it is a conscientious producer. We defrost it naturally, do not speed up the process, as this loses a lot of moisture, and along with the liquid, vitamins and nutrients. It is very beneficial for the body, as it contains large amounts of protein, iron, potassium, magnesium and B vitamins. And a properly prepared product will be a complement to the main dish. Today I'm making beef lung for dinner. And I want to share a recipe that will not leave you indifferent. The secret is that it needs to be soaked. Well, I’ll write about the rest in the recipe.

Benefits and harms of the product

The photo shows the raw offal:

Pig lung must be present on the human table because of its benefits.

Its main positive property is the content of a huge amount of vitamins and minerals:

• iron normalizes blood circulation, as well as the functioning of the entire circulatory system;
• magnesium supports the central nervous system, which is especially important for pregnant women and the elderly;
• phosphorus strengthens tooth enamel;
• zinc helps restore damaged tissue from cuts or other types of wounds;
• potassium stabilizes blood pressure;
• Vitamin A slows down aging, improves vision and skin condition;
• B vitamins normalize sleep and body function, promoting the absorption of amino acids and the synthesis of certain hormones;
• cobalamin protects against the development of anemia, irritability, strengthens the nervous system, memory, promotes the growth of the child’s body, improves appetite;
• folic acid reduces the risk of premature birth and improves the functioning of the gastrointestinal tract;
• pyridoxine prevents nervous disorders, the appearance of skin diseases, reduces nighttime muscle cramps, and insulin dependence in diabetics;
• pantothenic acid treats arthritis, strengthens the immune system, and is indispensable in the complex therapy of alcohol addicts at the stage of a severe hangover;
• riboflavin helps with epilepsy, thyroid dysfunction, reduces the effect of toxins on the respiratory system;
• thiamine (B1) improves brain function, reduces the negative effects of nicotine on the body, and symptoms of seasickness.

Nutritional and energy value:

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How to stew correctly

The entrails are stewed for about 45 minutes, having previously been cut into pieces measuring 5x5 cm, taking into account the reduction of the pieces during the cooking process.

Cook in a deep frying pan heated with oil. After frying the offal pieces for 15 minutes, add onion cut into half rings. Then they salt, pepper and add seasonings based on their own preferences. Next, the contents should be filled with water and simmered under a closed lid for about 30 minutes, not forgetting to add the bay leaf.

When stewing with vegetables, after 5 minutes of frying, add potatoes cut into strips to the meat, after another 5 minutes. carrots, onions, seasonings. Pour water and simmer for 12 hours.

Step-by-step simple recipe on video:

How to cook pork lung

To improve the taste of the dish during cooking, add onions, bay leaves, pepper, coriander or other seasonings, and always salt.

In a saucepan

After boiling, the first water is drained or the resulting foam is removed. This gets rid of some of the heavy metals, as well as other harmful substances accumulated in the insides.

In a slow cooker

In this case, it will take 30 minutes to prepare the dish. up to an hour. This is usually done in the “Quenching” program. If you need to cook the product, put it in a bowl and fill it with water. The boiled pieces are cooled so that they are denser.

What else can you cook: interesting recipes with pork lung

Thrifty housewives know: it is not necessary to buy expensive pork; you can use budget offal. Delicious pork lung recipes will help you decorate your table and show off your skills.

A skillfully prepared gravy will make the insides flavorful and appetizing.

We offer a portion of delicious pork lung dishes.

Salad

A hearty salad will perfectly complement the holiday table.

• 12 kg of offal;
• 12 kg of mushrooms (fresh or pickled);
• 2 onions;
• 1 large carrot;
• salt, bay leaf, pepper (to your taste);
• 2.5 tbsp. l unrefined oil.

How to deliciously prepare pork lung salad:

1. Boil the entrails, add salt, and then cut into strips.
2. While the offal is boiling, cut the onion into half rings and fry until golden brown.
3. Cut the mushrooms into slices, chop the carrots on a coarse grater, and lightly fry.
4. Cool all ingredients and mix.

Cutlets

For this cooking recipe, take already boiled pig lungs.

• 12 kg of entrails;
• 2 slices of bread;
• 1 clove of large garlic;
• 1 PC. Luke;
• 2 eggs;
• 4 spoons of breading;
• 2 tablespoons of melted butter;
• salt to your taste.

How to cook delicious pork lung cutlets:

1. Soak white bread in milk and pass through a meat grinder along with boiled innards and onions.
2. Add raw eggs to the resulting mass and beat, periodically adding water, until a semi-liquid consistency is obtained.
3. Form the minced meat into cutlets, bread and fry on both sides, then place in a pan.
4. Add separately fried onions.

Goulash with corn and cucumbers

Boiled offal is used in preparation.

• 2 offal;
• 3 pcs. onions (heads);
• 1 clove of large garlic;
• 1 red pepper:
• 1 green pepper;
• 3-4 tbsp. l sunflower oil;
• 23 Art. water;
• 3 bay leaves;
• 1 can of canned corn;
• 210 g cucumbers (pickled);
• 14th century cream;
• salt and pepper to your taste.

How to cook goulash from lung:

1. Fry the chopped onion, add the innards, pepper and garlic cut into pieces. Sauté everything for 5 minutes. Add spices and add water.
2. Simmer over low heat for 55 minutes. In 10 min. until ready, add chopped cucumbers and corn.

How to cook light

1. To cook 1 kg of lung, I use a 5 liter pan. I fill it only halfway with water and put it on the fire.
2. While the water is heating up, I cut open the lung - cut out the trachea and all large vessels.
3. I cut it into pieces about 4-5 cm thick.
4. I put my lungs in the water. As the water heats up, a large amount of foam forms. If the pan is large, then you don’t have to remove the foam, but as soon as the water boils... drain it all.
5. Rinse the pieces of lung with cold water, pour in and return to the fire. So I bring the water to a boil and drain it three times. By the fourth time the water is almost without foam.
6. For the fourth time I cook it for half an hour in salt water.
7. The lung was cooked. Sometimes there is a thick film on it, which can be easily removed. But if the lung is from young veal, there will be no dense films; nothing needs to be removed.
8. I scroll the boiled lung with a meat grinder: the first time through the large holes, the second time through the fine grate.
9. I chop the onion and fry it in a frying pan with a little olive oil until golden brown.
10. I add the required amount of light minced meat (here I take 250 g) and add spices.
11. Continue stirring over medium heat for another 2 minutes.

Garnish with anything you like - pasta, rice, potatoes...
The light dish turns out very tender, soft, with its own specific flavor. Also, this dish is a ready-made pie filling for those who are not on a fitness diet. If you cook the lungs not with minced meat, but simply cut them into pieces, they will turn out soft, but at the same time, as if rubbery, a very specific sensation. You can’t make light cutlets - the minced meat is too crumbly; in order to form cutlets you’ll have to add a lot of flour in addition to the egg, this is not ice.

As a spice, I like to use Uzbek masala without black pepper. It consists of paprika, cumin, coriander, cardamom, zia, barberry and nutmeg. It goes into all poultry and meat dishes and offal.

Below I give a recalculation, already taking into account the nutritional value of the finished lung. The loss of protein during cooking is approximately 4%, fat 40%. The lung is boiled very slightly; from 1 kg of raw lung (already cleared of vessels) 940 g of boiled is obtained.

Nutritional value of products:

Beef light fried with onions, nutritional value:

How to fry in a frying pan

Pork innards fried in tomato is an inexpensive appetizer that tastes like beef stroganoff.

• 400 g offal;
• 2 onions (heads);
• 3 cloves of medium-sized garlic;
• 1 medium sized carrot;
• 1.5 tbsp. tomato juice.

How to deliciously fry light pork in a frying pan with onions:

1. Pour water over the insides, washed under the tap, and leave for 2 hours. Then cook for 1.5 hours, first adding salt and remembering to remove the foam.
2. Cool the finished product, cut into 0.5 cm thick strips, add chopped carrots, chopped onions, finely chopped garlic. Place everything in a preheated frying pan and fry for 15 minutes.
3. Pour in tomato juice and simmer the dish for 10 minutes. covered, 7 min. open to allow the liquid to evaporate.

Before serving, decorate the dish with herbs.

Calorie content of foods possible in the dish

• Garlic – 143 kcal/100g
• Ground black pepper – 255 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Soy sauce – 51 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Beef lung – 92 kcal/100g
• Light – 92 kcal/100g
• Pork lung – 85 kcal/100g
• Veal lung – 90 kcal/100g

Calorie content of foods: Light, Soy sauce, Salt, Ground black pepper, Garlic, Vegetable oil, Flour