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 to 2 hours until soft.
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.
Lay the cooled lungs on a cutting board, and cut with a knife into small pieces with an approximate size of 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 into it vegetable oil. Put the lungs into the heated oil, add salt to taste, black ground pepper and fry the lungs until lightly browned, stirring occasionally with a kitchen spatula to prevent burning. Fry the lungs for 5 to 10 minutes.
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 to 3 minutes, stirring vigorously with a kitchen spatula so that the flour does not stick to the bottom of the pan.
After 2 - 3 minutes, add the 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. For the above amount of ingredients, 2 cups of broth is enough. Simmer the lungs in the broth for 10-15 minutes with the lid closed.
After 10 - 15 minutes, remove the lid and add a bay leaf to the goulash, tomato paste, liquid mustard and hops - suneli. Stir the ingredients with a tablespoon and taste the gravy, add salt if necessary and add ground black pepper. Simmer the goulash in the gravy for another 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!
Delicious goulash can be prepared not only from beef pulp, but also from offal. Thanks to the use of gravies and proper cooking, the dish becomes very tasty and literally melts in your mouth. By varying the composition of spices, you can get a different final taste.
Consider a few proven and popular recipes that will allow you to cook a delicious dish for different side dishes.
Beef liver goulash recipe with gravy
Many do not like the liver, because it turns out dry and bitter. In fact, this offal is very tasty, but it must be cooked correctly, given the existing rules. Be sure to check out this recipe for a delicious cookie recipe. Ingredients are for 6 servings.
For beef goulash with gravy, prepare the following set of ingredients: 800 g of liver, a couple of onions, 150 ml of milk, bell peppers, carrots, 75 g of flour, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of tomato paste, 2 garlic cloves, a little thyme, salt and pepper.
Everything is prepared in this way:
- From the liver, you need to remove the veins, films, and then wash it and dry it with napkins. Divide into small cubes, put in a bowl and cover with water. Leave at room temperature for 30 minutes;
- Peel the vegetables thoroughly and cut: carrots into small cubes, onions into half rings, and pepper into strips. Pour the flour into a bowl, put the pieces of the liver there and mix thoroughly;
- Heat the oil in a frying pan and fry the onion in it until golden brown, then put the liver and continue cooking for 5 minutes, stirring occasionally. Add peppers, carrots and about 100 ml of water. Mix everything, boil and cover with a lid. Cook everything for 10 minutes. on a small heat;
- Finely chop the peeled garlic and mince the thyme. After the allotted time, add sour cream, tomato paste, garlic, thyme, salt and pepper. Mix everything and add 4 tbsp. spoons of water. Simmer covered for 15 minutes. Then leave to infuse for 15 minutes. Serve with any side dish.
beef lung goulash recipe
Lung is not a popular by-product, but in fact, a very tasty dish can be made from it. The main thing is to follow some culinary rules.
Necessary components: 0.5 kg of lung, 355 ml of broth, 0.5 teaspoon of chopped coriander, 4 garlic cloves, 2 tbsp. spoons of tomato paste, salt, pepper, carrots, onions, bell peppers, 3 tbsp. spoons of butter and herbs.
Everything is prepared in this way:
- In the first step, soak the lung in water for a couple of hours. A similar procedure is needed in order to get rid of excess blood. During this time, it is recommended to change the fluid several times. After that, rinse the offal in running water, dry and cut into pieces about 3x1 in size. Put it in a deep frying pan, add a glass of water and press down on top with a plate or a smaller diameter lid. Simmer over medium heat for half an hour, adding hot water if necessary. To get rid of the resulting foam, rinse the pieces of the lung in running water;
- Peel the carrots and rub them on a coarse grater. Remove the seeds and veins from the pepper, and then, together with the onion, cut it into half rings. Add vegetables to light and fry in oil. Until brown or soft. Then add pasta and broth. Simmer everything for 15 minutes. At the end, you need to add spices and chopped garlic. Serve with chopped greens.
Beef heart goulash
The heart is a popular offal from which many are prepared. different dishes. To make the product soft and tender, you must follow these recommendations. Boiled rice is the perfect side dish for this dish. Ingredients are for 4 servings.
To prepare goulash, you should take the following components: a heart weighing about 450 g, 3 large sweet peppers, chili, a large onion, 225 g canned chopped tomatoes, 2 tbsp. broth, 5 pieces of bacon, 1 tbsp. a spoonful of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.
Everything is prepared in this way:
- To begin with, prepare the heart, from which it is necessary to remove veins, film and fat. Cut it into a medium sized cube. Cut the peeled onion into half rings, and the bacon into a cube. Chili must be cleaned of seeds and veins so that the dish is not too hot. Cut it into small pieces. Clear Bell pepper and cut it into strips;
- Take a cast iron pan and heat oil over medium heat. Fry the bacon there for a couple of minutes. Then add the onion, and when it becomes translucent, add the chili and paprika. After a minute, transfer the contents to a plate and fry the heart in the same oil. When it becomes rosy, then add the fried onions, peppers and tomatoes. Be sure to add salt, ground pepper to taste and pour in the broth. It is important that its level covers the meat. After boiling, put the pan in the oven, which needs to be heated to 200 degrees. Cooking time - 1.5 hours;
- Mix starch with 2 tbsp. spoons of water and when the heart is ready, pour the mixture into the pan. Serve goulash with gravy that should thicken.
Recipe for beef goulash in a slow cooker
Today, many housewives use a slow cooker to prepare a variety of dishes. Goulash in it is very tasty, juicy and tender. Ingredients are for 3-4 servings.
You should take the following products: 600 g of beef, a couple of onions, bell peppers, 3 tbsp. spoons of tomato paste, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour, carrots, 1 tbsp. water, 50 g of herbs and oil, salt, pepper and spices.
Everything is prepared in this way:
- Rinse the meat, if necessary, remove films, fat and divide into medium-sized cubes. Pour oil into the bowl and select the "Frying" mode in the multicooker. Set the time to 30 minutes. When the oil is hot (after about 10 minutes), fry the beef there on all sides;
- Peel the pepper and onion, cut into cubes, grate the carrots, and then add to the meat. For the sauce, combine water, sour cream, tomato paste and flour. Mix everything with a whisk. Add the sauce to the bowl and turn on the "Stew" mode. Cooking time 1.5 hours. After the beep, add chopped herbs, close the lid and leave still for 15 minutes. insist.
spicy beef goulash recipe
This dish is for lovers of spicy and spicy. This goulash goes well with regular rice and mashed potatoes. Perfect for winter when you need to warm up. Ingredients are for 6 servings.
For this beef goulash recipe, you should prepare the following products: 600 g of beef, 300 g of onion, bell pepper and tomatoes, 335 g of parsley, 100 g of vegetable oil, a couple of bay leaves, 5 g of chili, salt and pepper to taste.
Everything is prepared in this way:
- Pour vegetable oil into a frying pan and fry the beef pieces on it. After the meat becomes rosy, pour boiling water in such an amount that the water level is 2 fingers above the beef. Simmer over low heat;
- Cut the peeled onion and pepper into large pieces, and then fry separately in oil. In another pan, fry large slices of tomatoes. Add all the vegetables to the meat and put the spices with chopped herbs. Simmer over low heat until done.
We have brought you the most simple recipes, which allow you to cook very tasty and really tasty from the available ingredients. hearty meal. Be sure to cook it for your family. Bon Appetit!
You do not know what can be cooked from a pork lung? I suggest you cook a very tasty, budget and simple dish. First, we will boil the offal, and then we will stew it with soy sauce and garlic. By palatability they will melt in your mouth, and have a spicy, pleasantly salty taste. The garlic will add spiciness and flavor. It can be served for dinner or cold as an appetizer. Your loved ones will definitely appreciate this dish.
Ingredients
- Pork lung - 500 g.
- Soy sauce - 2 tbsp
- Onion - 1 pc.
- Garlic - 2 tooth.
- Salt - a pinch
- Ground black pepper - a pinch
How to cook a light pork recipe with a photo
Rinse the lung under running water. Put it in a saucepan, fill it with water, cover with a plate and put a jar of water on top so that it does not float, soak for 1-2 hours. We cut the offal into pieces, fill it with clean water and set to cook for 1.5 hours under a covered lid. You can collect dirty foam or drain the first water.
We cut it into small pieces, cut out large tracheas, and there is no need to remove small tubes.
Fry the chopped onion in a pan until golden brown.
Add chopped by-products. Season with salt and black ground pepper. Simmer for 10 minutes on low heat under a covered lid.
pouring soy sauce, put the squeezed garlic and simmer for another 5 minutes.
Serve the pork lung with mashed potatoes, buckwheat or rice.
Advice:
- The lung is soaked in order to remove all toxins from it.
- Prolonged cooking will rid the offal of microbes and toxins. Therefore, I advise you to cook at least 1.5 - 2 hours.
- You should take into account that when cooked, the lungs are significantly reduced in size.
- Love greens, then feel free to add: parsley, dill, basil, cilantro 10 minutes before the end of cooking. Fresh herbs add flavor and refresh the dish.
- Do not add too much salt so as not to oversalt.
- For variety and satiety, you can add other offal: heart, tongue, stomachs, they must first be boiled too.
A lot of offal is undeservedly forgotten and rarely used in cooking. The contempt for these products stems solely from a failure to handle them properly and find the best use for them. Nevertheless, brains, tripe, lungs are excellent food raw materials. Maybe still try to cook goulash from the lungs?
To prepare goulash, you need to take beef lung, onion, tomato puree, wheat flour premium, refined sunflower oil, bay leaf, ground black pepper and salt.
Rinse the lungs, cut into pieces along the bronchi and rinse again, and then soak in cold water to remove blood. Put the prepared lungs into a saucepan, pour hot water, quickly bring to a boil, remove the foam, close the lid and cook for 1.5–2 hours (depending on the age and type of animal).
Cut the finished lungs into pieces weighing about 30 grams, sprinkle with pepper, salt and mix. Instead of salt, you can take vegetable seasoning with salt.
Put the pieces of lung in a deep frying pan with heated oil and fry.
Peel and chop the onion.
Add onion to light.
Saute everything together until the onion is soft.
Sprinkle the dish with flour.
Mix the mixture thoroughly, pour in 2–2.5 cups of the broth obtained by cooking the lungs, add tomato puree and bay leaf.
Delicious goulash can be prepared not only from beef pulp, but also from offal. Due to the use of gravies and proper cooking, the dish becomes very appetizing and literally melts in your mouth. By varying the composition of spices, it is possible to obtain a different final taste.
Let's take a look at a few tried and tested famous recipes that will allow you to cook appetizing dish to various side dishes.
Beef liver goulash recipe with gravy
Many do not like the liver, because it turns out dry and bitter. In fact, this offal is quite appetizing, but it must be cooked correctly, considering the existing rules. Strictly follow this recipe in order to appetizingly cook the liver. Ingredients are for 6 servings.
For beef goulash with gravy, prepare the following set of ingredients: 800 g of liver, a couple of onions, 150 ml of milk, bell peppers, carrots, 75 g of flour, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of tomato paste, 2 garlic cloves, a little thyme, salt and pepper.
Everything is prepared in this way:
beef lung goulash recipe
The lung is not a famous by-product, but in fact it is possible to cook a very appetizing dish from it. The main thing is to follow some culinary rules.
Necessary components: 0.5 kg of lung, 355 ml of broth, 0.5 teaspoon of chopped coriander, 4 garlic cloves, 2 tbsp. spoons of tomato paste, salt, pepper, carrots, onions, bell peppers, 3 tbsp. spoons of butter and herbs.
Everything is prepared in this way:
Beef heart goulash
The heart is a famous offal from which many are prepared. various dishes. In order for the product to become soft and tender, you need to follow these recommendations. The perfect side dish for this dish is boiled rice. The number of ingredients is calculated for 4 parts.
To prepare goulash, you should take the following components: a heart weighing approximately 450 g, 3 large sugary peppers, chili, a large onion, 225 g canned chopped tomatoes, 2 tbsp. broth, 5 slices of bacon, 1 tbsp. a spoonful of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.
Everything is prepared in this way:
Recipe for beef goulash in a slow cooker
Today, many housewives use a slow cooker to prepare a variety of dishes. Goulash in it turns out to be very appetizing, juicy and tender. The number of ingredients is calculated for 3-4 shares.
You should take the following products: 600 g of beef, a couple of onions, bell peppers, 3 tbsp. spoons of tomato paste, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour, carrots, 1 tbsp. water, 50 g of herbs and oil, salt, pepper and spices.
Everything is prepared in this way:
spicy beef goulash recipe
This dish is for lovers of spicy and spicy. This goulash pairs deliciously with plain rice and mashed potatoes. The perfect dish for winter when you need to warm up. Ingredients are for 6 servings.
For this beef goulash recipe, the following products should be prepared: 600 g of beef, 300 g of onions, bell peppers and tomatoes, 335 g of parsley, 100 g of vegetable oil, a couple of bay leaves, 5 g of chili, salt and pepper to taste.
Everything is prepared in this way:
We have presented you with especially primitive recipes that allow you to prepare a very appetizing and truly satisfying dish from the available ingredients. Be sure to cook it for your family. Good appetite!
