What unusual dishes can be prepared from beef lungs? Here are healthy and tasty recipes that will add variety to your diet.

How to choose and prepare beef lungs for further consumption

More often, beef lungs are found frozen on store shelves. Many people mistakenly think that their red tint indicates the freshness of the product, but this is not the case.

Before freezing, conscientious producers wash out all the blood accumulated in them, due to this they acquire a pale pink color. The lower the freezing temperature, the longer the meat can remain fresh and ready for cooking.

With this in mind, you can buy a good lung. After defrosting, it must be washed and the remains of the respiratory tract and trachea removed. After which you can safely lower it into the pan and boil for about 30 minutes. There is one caveat: the lung will definitely float in water, as it is filled with air.

To avoid this effect, just take a lid, the diameter of which will be smaller than the pan, and press it lightly to the bottom, placing a weight (1 kg will be enough). After cooking, to impart rigidity, it will need to be put under pressure again.

So, we have selected and prepared the lung. Now we can choose what we can make from this unusual product. How to deliciously cook light beef? Several recipes will be demonstrated below, including salad, soup and hot dishes based on it.

Festive beef lung salad

The salad is ideal for preparation on weekdays and on holidays (it is universal).

Preparation:

1. Cut the lungs and pepper into small cubes, after removing the seeds. The carrots should be chopped into strips;
2. Beat the eggs, fry and cut the resulting pancake into small strips of 5-6 cm;
3. Grind the cheese on the coarse side of a grater, chop the garlic cloves and mix with parsley;
4. Mix all ingredients in one bowl, then add salt and season with mayonnaise to taste;
5. If the salad was prepared for a holiday, then it should be laid out on plates, garnished with herbs.

Light beef salad No. 2

Another quick and simple salad recipe that will appeal to a housewife who values ​​her time.

Ingredients:

• 500 g boiled lung;
• 1 fresh cucumber;
• 200 g Korean carrots;
• 1 onion;
• Salt and other spices, such as pepper;
• Mayonnaise.

Preparation:

1. Light, cut the cucumber into small slices;
2. Finely chop the onion and sprinkle with salt, leave for 15 minutes to release juice;
3. Mix all ingredients with carrots, add pepper and salt to taste;
4. The salad is ready, all that remains is to season it with mayonnaise and serve.

Beef lung soup with beans

Low-calorie and very filling, tasty soup.

Ingredients:

• 400-500 g beef lung;
• 300-400 g beans;
• Three medium-sized potatoes;
• One and a half liters of water (preferably filtered);
• Parsley root;
• 4-5 black peppercorns;
• Bay leaf and small onion;
• Salt.

Preparation:

1. The beans must be soaked in water to soften, this will take at least 5 hours. After this, it can be cooked until half cooked and set aside, after draining the water;
2. In the soup you should use light broth, however, you can also cook it on the bone;
3. Pour it over the beans, add an onion to add flavor;
4. Leave to boil, then add chopped potatoes and chopped rooster root;
5. After the soup boils again, cook over low heat until the potatoes and beans are cooked;
6. Shortly before complete cooking, add salt and pepper to add flavor; you can also add 1-2 bay leaves to the soup;
7. Once the soup is completely cooked, cover with a lid and let it steep for 30 minutes. Thanks to this, he will be able to reach his potential;
8. The soup is best served hot, so you can feel the whole colorful bouquet of its aroma. It is also worth noting that it is better to eat it without dressing, because it can interrupt its taste and aroma.

Easy with vegetables, cooked in a slow cooker

A quick way to prepare a delicious vegetable stew with an easy... For this dish, you don’t need to cook the lungs, which will save time.

Ingredients:

• 600 g raw lung;
• Two onions;
• 300 g beef heart;
• Carrot;
• 4-5 tomatoes;
• Salt, pepper, 2 bay leaves.

Preparation:

1. Cut the washed lung and heart into cubes and place on the bottom of the multicooker;
2. Chop the onion, grate the carrots, and cut the tomatoes into cubes. After this, put the vegetables in the top layer;
3. Add salt, pepper and bay leaf to the mixture, then mix everything well;
4. Turn on the multicooker, select the stewing mode and cook for one and a half hours. Immediately after it is ready, do not open the lid, wait 10 minutes, then the stew will give you all its aroma;
5. You can also experiment with vegetables, try adding potatoes, zucchini or cauliflower to the stew.

Goulash from lung

Goulash is a sauce with pieces of meat or offal that goes with any side dish.

Ingredients:

• 500 g lungs;
• 1-2 tablespoons of tomato paste;
• 500 ml of lung broth;
• A tablespoon of mustard;
• Vegetable oil;
• Salt, pepper, bay leaf;
• Bulb;
• A tablespoon of flour.

Preparation:

1. 1. Cut the boiled lungs into cubes of approximately 2 cm. Then fry them over low heat for 5-10 minutes until a brown crust is obtained;

1. 1. Finely chop the onion and add it to the lungs, then add a tablespoon of flour, salt and pepper to taste. Fry everything over the fire for 2-3 minutes so that the flour does not stick to the pan;

1. 1. Pour the broth into the goulash, whatever works best for you, the rule is simple: the more water, the thinner the final product will be. After this, cover the frying pan with a lid and wait 10-50 minutes, stirring slightly occasionally;

1. Now, to add a special aroma and color, add the remaining ingredients to the goulash: bay leaf, tomato paste and mustard, mix everything thoroughly and leave to simmer for another 10 minutes.

Goulash is served hot and goes with any side dish. The highlight of this dish is the sauce in which the vegetables and meat were simmered.

Lung cutlets

Tender and light cutlets, like goulash, can be easily served with any side dish.

Ingredients:

• 400 g boiled lung;
• 400 g minced meat (the meat can be any, depending on your tastes);
• 2 processed cheeses;
• 4 eggs;
• 3 cloves of garlic, 2 onions;
• Salt pepper;
• 200 g flour.

Preparation:

1. Coarsely chop the lung and onion, then, passing them through a meat grinder, mix with the minced meat;
2. Add egg, pepper, salt and chopped garlic to the mixture;
3. Form cutlets from the resulting minced meat;
4. In a separate bowl, beat the egg with salt and grate the cheese into it, then mix thoroughly;
5. Roll the cutlets in flour, then roll the eggs and cheese into the mixture;
6. Fry over low heat on all sides until a uniform golden brown crust is obtained.

Pies with delicious beef lung filling

So to speak, for dessert.

Ingredients:

• 130 grams of lung;
• 2 boiled eggs;
• Onion head;
• Carrot;
• 1 kg of yeast dough;
• Vegetable oil;
• Salt, pepper and dill.

Preparation:

1. Grate the carrots, chop the onion and mix. Then heat a frying pan and fry the vegetables in it until soft;
2. Pour the resulting mixture into a deep bowl, roll in pieces of boiled lung, and then 2 eggs;
3. Add salt, pepper and chopped dill to the bowl to taste. Mix everything thoroughly. The filling is ready, now for the dough;
4. Sprinkle flour onto the work surface you are preparing the dough on. Then roll it out into a large layer, about five millimeters thick. Cut out circles from it, the diameter can be varied, at your discretion, but it is desirable that it be in the range from 8 to 12 cm;
5. Place a teaspoon of filling on each circle of dough. Fold the edges of the dough over the filling so that the pie looks like an unopened bud, then mold them together and press down so that the semi-finished product becomes flat;
6. Pour 150 milliliters of oil into a frying pan and heat it, then lower the pies into boiling oil, thus frying them on both sides until golden brown;
7. Place the pies on a plate with paper napkins. They will absorb excess fat, after 15 minutes you can brew tea.

In conclusion, I would like to say that beef lung is a multifaceted product that can reveal its taste in almost any form. Bon appetit.

Beef lung is a spicy and pleasant-tasting meat by-product. It is not as often used for food as other cow organs, however, it has rightfully taken root in German and Austrian national cuisine. Low calorie content and a sufficient amount of useful elements make dishes based on it a pleasant addition to any diet.

Beef easily has a fairly rich and balanced chemical composition. It contains a significant amount of vitamins (namely B and PP), as well as ascorbic acid. The lung also contains components such as phosphorus, magnesium, potassium, sodium, iron and iodine, and a number of other useful components.

Beef lung is considered a dietary dish and is highly recommended for people who are overweight or want to lose weight. The product contains only 92 calories per 100 grams, but is quite healthy and nutritious, which eliminates the occurrence of vitamin and mineral deficiency in the body even during the most severe unloading.

When buying beef lung, pay attention to its appearance. Ideally, it should be medium in size (2 - 3 kilograms) and pale pink in color. Before preparation, the product must be subject to primary processing, removing the remains of the trachea and other elements.

The lung can be stewed and fried, however, at the beginning, regardless of the chosen cooking method, it should be boiled for 18 - 20 minutes. Remember, during the cooking process it always floats up, so good housewives recommend covering the offal with a lid of a smaller diameter than the pan.

After processing, the lung looks more like a boiled tongue. It can be used for filling pies or hearty pancakes, casseroles, and added to salads with mayonnaise. It goes best with eggs, mushrooms, canned and fresh vegetables. Beef lung is also found in some soups or goulash, and is an essential component of the liver sausage beloved by many.

Beef lungs can be not only beneficial, but also harmful. In order to reduce possible health risks, it is necessary to choose a fresh product without external defects, be it darkening, the presence of films, mucus or an unpleasant odor.

It is also extremely important to properly prepare the offal. So, after the first cooking, it is customary to drain the water and then re-subject the lungs to heat treatment; such measures will help eliminate all possible harmful substances.

The main contraindication to the use of the product is individual intolerance to beef.

Source http://polza-i-vred.ru/eda/govyazhe-legkoe/

Beef - the benefits and harms of a meat product

Beef is one of the most purchased meat products around the world. It has a pleasant taste, contains a lot of complete protein, vitamins, macro and microelements, amino acids. In terms of iron and zinc content, beef is several times higher than pork and lamb. Moreover, the benefits of beef by-products are also significant for the body, which include the lung, tongue, heart, liver, etc. Is there any harm from eating beef? You will learn about this in our article.

Lean beef is a dietary meat and is included in many low-calorie diets. It is digested slowly, so after eating even a small piece, a person feels full for a long time. Beef is delicious in any form: boiled, fried, baked or in minced meat dishes.

Depending on the age of the animal, the meat can be tender and juicy or dry and stringy. The best meat is considered to be from young but large cattle. High-quality meat of rich red color. It is worth noting that the taste, smell, supply of nutrients and benefits of beef depend on many factors: content, feed, castration of males, vitamin supplements, antibiotics. For example, the meat of uncastrated bulls has an unpleasant specific taste. When fishmeal is added to feed, beef acquires a fishy smell.. A lack of water and poor quality nutrition makes the meat tough.

Beef (especially veal) has a beneficial effect on the body:

• Increases hemoglobin and strengthens blood vessels
• Normalizes acidity levels and the functioning of the stomach and intestines
• Helps strengthen muscles and bones
• Gives strength and physical endurance

Meat proteins are best absorbed with green vegetables. The habit of eating a large dish of lettuce before eating beef is of great benefit to the body.

Beef harm

Beef tongue: benefits and harms

Benefits of beef tongue

Regular consumption of beef tongue helps normalize the functioning of many systems in the human body. Due to its high content of B vitamins, magnesium, phosphorus and protein, this product helps strengthen the immune system and nervous system.

In addition, beef tongue is easily absorbed by the body. This is due, first of all, to the fact that there is practically no connective tissue in the delicacy. Experts even recommend eating it if there are disturbances in the gastrointestinal tract.

Potassium, calcium and copper contained in beef tongue have a beneficial effect on brain function, strengthening muscle tissue, bone skeleton, and also help speed up metabolism in the body.

The trace elements that make up beef tongue actively remove fat from the body, so the delicacy is often included in diets for people suffering from excess weight. The product simultaneously satisfies hunger, is well absorbed and at the same time is able to prevent gastritis.

A small piece of beef tongue can replenish the daily supply of many vitamins necessary for the normal development of the body. That is why experts recommend including it in the diet of children and pregnant women. In some cases, the delicacy has a healing effect. For example, in people suffering from diabetes, it promotes the natural production of insulin.

Damage to beef tongue

Lemonema - benefits and harms

Benefits of Lemonema fish

Lemonema fish is a little reminiscent of cod in its taste, and due to its beneficial properties and easy digestion of protein, it is considered even better than meat. That is why it is recommended to be eaten by children, the elderly, and pregnant women. The composition of the fish includes:

Due to its high iodine content, this fish is recommended to be consumed as often as possible by people suffering from thyroid disease. The benefit of lemonema is that its beneficial substances can resist tumors and cancer. It also improves immunity quite well and increases the resistance of the whole body.

Eating lemonema will have a beneficial effect on the cardiovascular system, so people with similar diseases should give preference to this type of fish.

It is worth paying attention to the fact that fish does not contain carbohydrates, and, therefore, it will not be able to increase blood glucose levels. That is why it is often recommended for use as a therapeutic food for diabetes. diabetes For those who plan to lose weight, it is also ideal for the reason that it does not contain a large number of calories and is considered a dietary product.

Lemonema fish harm

Knowing about the benefits and harms of Lemonema fish, you can safely compose your diet in such a way as to saturate the body only with useful substances and at the same time not have health problems.

Source http://pol-vre.ru/p-v/govjazhe-legkoe-polza-i-vred.html

With the right approach, even the simplest and most affordable offal can be turned into delicious delicacies. If you take into account the benefits and harms of beef lung, the peculiarities of its selection and preparation, you can get not only pleasure from consuming the offal, but also a noticeable therapeutic effect. Beef lung has lower calorie content than other parts of the carcass. After processing, the lung acquires a delicate texture and piquant taste. There are many recipes for cooking beef lung, you just need to choose the right one.

Composition and benefits of beef lung

A seemingly simple offal, it has a rich chemical composition. The ratio of all beneficial substances is balanced, which allows you to count on numerous positive results with a minimum number of risks.

• Vitamins of group B, C and PP. Each of them performs its direct function, due to which the work of many systems and organs is regulated. The immune system is strengthened, brain activity is activated, metabolic processes are launched and the body is cleansed of toxins.
• Phosphorus, potassium, sodium, magnesium, iodine, iron. Beef lung contains other chemical elements and their compounds, but it is these substances that manifest themselves most clearly. They help strengthen bone and muscle tissue, improve the condition of the skin and its derivatives. The work of the heart and endocrine glands is stimulated.

Advice
When purchasing, you should pay attention to the color and weight of the lung. Ideally, it should be soft pink, within 2-3 kg. Only from such an offal can you extract the maximum benefit and prepare a delicious dish.

• The product is low in calories and highly nutritious. It promotes weight loss and is often included in diets intended for people suffering from obesity.

Regardless of how you plan to cook beef lung, it should be boiled first. The process is lengthy, but even after it, many useful substances are retained in the semi-finished product. And neglecting the first stage of processing can negatively affect health and spoil the taste of the dish.

The harm of beef lung

Usually light, like beef itself, is perfectly accepted by the human body. True, the possibility of individual intolerance should not be excluded either. There are a few other risks that you should always keep in mind:

1. Like all offal, lung can cause high cholesterol. In case of initial problems in this area, you should not abuse the product.
2. If you do not boil the lung first, there is a risk of not completely getting rid of harmful substances that may be part of the offal.
3. The lung is not fresh, with traces of damage, mucus or stains, potentially dangerous to health. It is better not to cook it at all - neither for people nor for animals.

Negative consequences from eating beef lung are extremely rare. Compliance with these rules allows you to minimize risks.

Basic rules for cooking beef lung

Boiled beef lung is already considered a ready-made dish and can be safely eaten. But to get a truly tasty delicacy, it’s better to spend a little more time processing the offal

In any case, pre-boiling is the key to the benefits and taste of the future dish. Therefore, it is worth remembering the correct procedure:

1. We rinse the lung under running water and cut it into portions, removing the trachea and all excess.
2. Fill the offal with cold water and soak for several hours. As soon as the water darkens, change it to fresh one. Continue until the water remains clear.
3. We wash the beef lung again and put it in a cooking pot. Fill with water, completely covering the contents. In this case, you need to make sure that the container remains one third empty. The mass should be pressed down on top with a weight, for example, a lid of a smaller diameter, so that the pieces do not float up.
4. Bring everything to a boil over low heat, skim off the foam, add a little salt and peeled onion. Cook covered for 1.5 hours.

To test the beef lung for doneness, pierce it with a fork. The release of clear juice, not blood, indicates that the product has been brought to the desired state.

Simple recipes for cooking beef lung

Boiled beef lung can be used as a filling for pies and pies, it can be stewed and baked in various sauces, and fried with vegetables. The product tolerates various further processing options well and after them acquires an even more delicate and pleasant texture.

Beef lung goulash:

• For 0.5 kg of offal you need to take 1.5 cups of meat or vegetable broth, 4 cloves of garlic, half a bell pepper, carrots, onion, salt, black pepper, 2 tablespoons of tomato paste, a little vegetable oil and herbs.
• We clean the vegetables and cut them into cubes of the same size, chop the garlic. Heat the oil in a frying pan and fry pieces of boiled beef lung and vegetables in it. Add tomato paste and broth, simmer covered over low heat for 15-20 minutes. Add spices and serve with chopped herbs.

Beef lung pate:

• For 200 g of offal, take a quarter cup of chickpeas, dried vegetables to taste, salt, pepper, and favorite spices.
• Boil the chickpeas until tender and, together with the boiled lungs, grind them to a puree in a blender. Add all the other ingredients and grind everything again. Place the mixture on cling film and roll it into a tight sausage. Place it in a double boiler for 20 minutes. Unwrap, cool, cut and serve.

The nutritional value of beef lung makes it an indispensable dish for fasting days, but you should not base your diet solely on this offal. While the content of some vitamins and minerals is high, the product contains virtually no others. And the level of protein in it is not at a level that can be considered sufficient for an adult.

Source http://polzateevo.ru/myaso/legkoe-govyazhe.html

Beef lung, the benefits and harms of which are of interest to many consumers, is a fairly common and popular offal. It can be boiled, baked, stewed and fried. At the same time, the dish turns out to be quite tender, nutritious and not very high in calories.

What are the benefits of beef lung?

Beef lung is a fairly popular offal from which very tasty and nutritious dishes are obtained. But that’s not the only reason it’s valuable. Many people are interested in the question of whether beef lung is healthy and why exactly. First you need to understand the composition of this product. For example, the lung contains:

The main beneficial properties of beef lung include the fact that this offal contains a large amount of protein. True, it is a little less digestible than meat, but, nevertheless, it is very useful. All the vitamins and microelements included in this product play an important role in building the body and strengthening the immune system. With regular use, the body's resistance increases and the functioning of the gastrointestinal tract improves.

By-product for weight loss

It is worth paying attention to the fact that lung is considered a low-calorie product (92 kcal). Its calorie content is lower than that of meat, and therefore, this dish can be consumed by those people who want to lose excess weight. However, it is best to stew, boil or bake with a small amount of oil. If a person is prone to obesity, then his diet should include dishes made from this offal, which is both healthy and very tasty.

Lung damage

The benefits of beef lung are undeniable, but, nevertheless, this offal can cause irreparable damage to health. So, for example, when buying lung, you should choose a fresh product without any films, mucus or darkening. The lung should be scarlet in color and have a slight pleasant odor. This offal should not be consumed by people who have an individual intolerance to beef. When cooking beef lung, the first water should be drained completely. This is explained by the fact that the first water after boiling releases all the harmful substances from the product that are not advisable to consume. In order to get maximum benefit from eating beef lung and not harm, you should not only choose it correctly, but also prepare it.

Source http://womanadvice.ru/govyazhe-legkoe-polza-i-vred

Dishes made from offal are not only tasty and healthy, but also quite economical, which is why they are very popular. However, not knowing how to cook beef lung, many housewives undeservedly deprive this product of attention. But the lungs make very interesting, satisfying, but at the same time dietary dishes. In addition, cooking them is not difficult at all.

If you decide to cook this offal, be careful about its choice. Good, fresh beef lung should have a uniform consistency and a pleasant pink color. He is also supposed to be cleansed of blood.

Before cooking, soak the lung in water for a couple of hours, changing it several times (until it becomes transparent). Then rinse the offal well under the tap, clean from films and trachea.

In most cases, beef lung will need to be boiled first, even if you fry it later. To do this, cut the offal into large pieces and place it in a container. An important point: the lungs will float during cooking, so it is best to boil them in a deep frying pan, covered with a smaller lid. If you cook meat in a saucepan, also use a small lid, pressing it on top with some kind of weight. Boil the lungs for 40 minutes in salted water, and then rinse again with water to remove the foam.

Beef lung dishes

So, you bought the offal and even prepared it for further processing. What can you cook from beef lung? In fact, they can make anything from it: salads, soups, goulash, cutlets, homemade sausage, pie filling and even puddings! In Germany, this product is a component of many national dishes: liverwurst, strudel, Viennese veal lungs. Choose your favorite recipe and start cooking!

One of the simplest answers to the question of how to cook delicious beef lung is to make a salad.

Ingredients:

• light – 200 g;
• egg – 2 pcs;
• carrots (fresh or Korean) – 100 g;
• tomato – 2 pcs;
• hard cheese – 100 g;
• bell pepper – 1 piece;
• garlic – 2 cloves;
• salt - to taste;
• vegetable oil – 2 tbsp. l.;
• mayonnaise - for dressing;
• greens - for decoration.

Preparation:

It turned out to be a very beautiful and appetizing salad for the holiday table.

The by-products make very nourishing, rich and appetizing soups.

Ingredients:

• light beef – 500 g;
• parsley root – 150 g;
• celery root – 150 g;
• potatoes – 2 pcs;
• buckwheat – 100 g;
• onion – 1 piece;
• carrots – 1 piece;
• pepper, salt - to taste.

Preparation:

1. Wash the lung, cut it, fill it with water and put it on the stove.
2. Wait for it to boil and cook for another 2 hours, remembering to skim off the foam. To prevent the meat from floating, press it with a lid.
3. Cut the onions and carrots into cubes or strips and fry.
4. Peel the roots and cut into strips.
5. Place the vegetables in the pan and cook for 10 minutes.
6. Add chopped potatoes.
7. After 10 minutes, add the washed buckwheat, frying and spices.
8. Cook for another 20 minutes and then let sit covered.

You can add other ingredients to this flavorful soup to suit your taste.

A very simple recipe for tender goulash.

Ingredients:

• light beef – 500 g;
• carrots – 1 piece;
• onion – 1 piece;
• bell pepper – 1 piece;
• garlic – 3 cloves;
• coriander – 0.5 tsp;
• tomato paste – 2 tbsp. l.;
• vegetable oil - for frying;
• salt pepper.

Preparation:

1. Boil the lung and cut into thin strips.
2. Cut the peppers and onions into cubes, grate the carrots coarsely.
3. Fry the lung and vegetables in oil for a few minutes.
4. Add 350 ml of boiling water, add tomato paste. Simmer for 15 minutes.
5. Finally, season with coriander, salt, pepper and garlic.

Pieces of beef lung with vegetables, cooked in this way, seem to melt in your mouth.

The recipe for how to cook beef lung in a slow cooker will be useful to any housewife.

Ingredients:

• light – 600 g;
• onion – 1 piece;
• carrots – 1 piece;
• dry wine (red) – 150 ml;
• hot pepper – 0.5 tsp;
• spices (basil, rosemary, thyme, mint, etc.), salt.

Preparation:

1. Wash and boil the lung. Cool and cut into cubes.
2. Chop the onions and carrots and place them in the multicooker bowl. Place the lung pieces on top.
3. Add seasonings, salt and pour wine.
4. Stir and cook on the “Stew” mode for an hour.

Light, cooked in a slow cooker, will perfectly retain its beneficial properties.

If you don’t know how to cook beef lung so that it comes out especially soft, delicate, tender and juicy, use this recipe.

Ingredients:

• light – 400 g;
• minced meat – 400 g;
• egg – 4 pcs;
• soft cheese – 150 g;
• onion – 2 pcs;
• garlic – 4 cloves;
• salt, pepper, vegetable oil.

Preparation:

1. Pass the boiled lungs through a meat grinder. Also chop the onion.
2. Mix with minced meat, add 1 egg, spices, squeezed garlic.
3. Make cutlets.
4. Mix soft cheese with beaten eggs.
5. Dredge the cutlets in flour and then in the egg and cheese mixture.
6. Fry on each side for 15-20 minutes.

Making cutlets is not at all difficult, and the taste is unique!

How to cook beef lung in the traditions of German and Austrian cuisine? A detailed recipe with photos will help you do this.

Ingredients:

• light beef – 700 g;
• carrots – 1 piece;
• onion – 1 piece;
• cream – 4 tbsp. l.;
• parsley and celery roots – 100 g;
• Lemon juice – 1 tbsp. l.;
• peppercorns – 6 pcs;
• cloves, bay leaf;
• thyme – 0.5 tsp;
• capers – 2 tbsp. l.;
• butter – 2 tbsp. l.;
• flour - 3 tbsp. l.;
• salt, sugar.

Preparation:

1. Peel the roots and chop. Place in water and wait until it boils.
2. Wash the lung and place it in boiling water. Cook for about an hour.
3. Remove the lung from the broth, place it on a board, cover it with another board on top and press it down with a weight. Leave for 12 hours.
4. Strain the broth.
5. Pour ½ liter of broth into a deep frying pan, add flour diluted with water.
6. Cook the sauce for 10 minutes, stirring. Add pepper and salt, as well as sugar, capers and lemon juice.
7. Pour the sauce over the lungs and place over medium heat.
8. Melt the butter and pour in the cream, then whisk. Add to sauce.

An original dish with a spicy, refined and delicate taste is ready!

Having prepared beef lung according to one of these recipes, you will understand how tasty, saturated with meat juices, such an offal can be. In addition, it is also incredibly useful: it contains a considerable amount of vitamins (groups B, A, PP, C), minerals (calcium, magnesium, potassium, iodine, iron, zinc). Beef lung also contains essential proteins that are responsible for maintaining the health, youth and beauty of our skin. And due to its low calorie content, it can be used as a dietary food. By including this by-product in your diet, you will take care of your health and appearance, remaining in excellent shape into old age.

Beef kidneys - benefits and harms

If we talk about the benefits of beef kidneys, then it lies, first of all, in the vitamins and substances that are included in their composition. Thus, the kidneys contain B vitamins, phosphorus, calcium, pantothenic acid, and magnesium. All these substances are valuable and necessary for the human body.

Are beef kidneys healthy?

The calorie content of beef kidneys is very low (about 86 kcal), which allows you to consume them without worrying about your figure. Beef kidneys are generally a healthy product containing many vitamins and minerals. Kidneys are also rich in selenium, which promotes proper functioning of the thyroid gland and cleanses the body of hormones and toxins. It is able to protect the human body from the spread of “bad” cells, including cancer cells.

The benefit of beef kidneys is that they have properties that have a beneficial effect on the human body. You can prepare many nutritious dishes from them, including the first ones, for example, rassolnik or solyanka.

Beef kidneys are very often used in the preparation of various meat sauces, which serve as an excellent addition to potatoes, beans, peas and other boiled vegetables and, of course, cereals.

Beef kidneys are beneficial, but can also cause harm. Regardless of the fact that beef kidneys are a valuable source of some of the beneficial components that we discussed above, there are also contraindications to their use. It is not recommended to use kidneys for those who suffer from diseases such as gout, glaucoma, atherosclerosis.

It is also not recommended to include beef kidneys in your diet for those with high blood pressure. It's all about the high cholesterol content, which is known to cause malfunctions of the cardiovascular system.

Beef liver: benefits and harms, calorie content. Scientific facts about the beneficial properties of beef liver, rules for its use

Today, beef liver is a healthy, common and popular offal that won’t surprise anyone.

But two hundred years ago, beef liver was considered a noble delicacy.

Only recognized chefs were trusted to cook it, who kept the recipes for this dish in the strictest confidence and passed it down from generation to generation.

Introduction

Beef or veal liver is a meat product, the freshness and benefits of which are most easily determined by color - it should be dark red or brown, the structure of the tissue should be fine-grained, without bile veins. The fresh product has a faint sweetish odor. After cooking it maintains a soft, melting taste and characteristic aroma.

This product can be stored refrigerated for no more than two days, frozen – no more than 3 months.

Beef liver: composition, calorie content, application

The beneficial properties of beef liver are determined by its chemical composition:

element	Property in the body	Contents per 100 g.
Calcium	Ensures the vital activity of all cells of the body, is responsible for the strength of hard tissues, blood clotting, and nerve impulses	9mg
Magnesium	Protects blood vessels, prevents kidney stones, breaks down sugar	18mg
Sodium	Expands the walls of blood vessels, maintains water-salt balance, produces gastric juice	104mg
Potassium	Normalizes heart rate, provides oxygen to the brain, reduces allergic reactions	277 mg
Phosphorus	Responsible for the growth and restoration of bone and dental tissues, breaks down proteins, ensures healthy metabolism	314mg
Chlorine	Removes fluid and salts from the body, cleanses the liver of fat deposits, produces red blood cells	100mg
Sulfur	Responsible for cell respiration, maintains skin elasticity and firmness, participates in the synthesis of hemoglobin and insulin	239 mg
Iron	Provides the formation of blood immune cells, synthesizes thyroid hormones	6.9 mg
Zinc	Affects mental activity, prevents diabetes, participates in the formation of bone tissue	5 mg
Iodine	Stimulates oxidative processes in the brain, protects the thyroid gland	6.3 µg
Copper	Synthesizes “happiness” hormones, ensures the absorption of vitamins, supports cell growth and reproduction	3800mcg
Manganese	Regulates blood glucose, affects lipid metabolism, stimulates the growth of cartilage and connective tissue	0.315 mcg
Selenium	Prevents the formation of tumors, controls reproductive function, destroys free radicals	39.7 µg
Chromium	Removes cholesterol and breaks down fats, stabilizes weight, stimulates tissue renewal	32mcg
Fluorine	Protects hard tissues, stimulates hair and nail growth, provides blood formation	230mcg
Molybdenum	Regulates the work of enzymes, prevents diseases of the genital organs, ensures the synthesis of vitamins	110mcg
Cobalt	Provides synthesis of amino acids, breaks down proteins, fats, carbohydrates	19.9 µg
Vitamin A	Processes fat, restores skin and hair structure, supports vision, slows down aging	8.2 mg
Vitamins B1, B2, B3, B5, B6, B9, B12	Provide energy metabolism and the functioning of the nervous system, stabilize blood composition, increase resistance to stress and disease	270mcg
Vitamin C	Cures scurvy, improves immunity, accelerates wound healing, restores thyroid function	33mg
Vitamin D	Necessary for the hardening of new formations of bone and dental tissue, coordinates the production of insulin	1.2 mcg
Vitamin E	Improves cell nutrition, stimulates capillary formation, maintains muscle tone, prevents cancer	0.9 µg
Vitamin K	Regulates blood clotting, improves calcium absorption, protects the liver from cancer	3.1 mg

Nutritional value and calorie content of beef liver:

Energy value: 127 kcal

Proteins 17.9 g.

Fats 3.7 gr.

Carbohydrates 5.3 g.

Water 71.7 g.

Saturated fatty acids 1.3 g.

Cholesterol 270 mg

In medicine, beef liver is the first product prescribed by doctors for a wide variety of diseases: iron deficiency anemia, eye cataracts, kidney diseases, nervous system diseases and even liver cirrhosis, obesity. By the way, on a beef liver diet you can lose 5-8 kg in just two weeks! Combined with vegetables and fermented milk products such diet It will not only remove all excess from the body, but also replenish the balance of vitamins, minerals and trace elements in the body.

Also, beef liver must be included in the diet for osteoporosis, atherosclerosis, and glandular disorders.

The beneficial properties of beef liver are widely used in folk medicine. Plates of raw liver are applied to the face to rejuvenate and tone the skin.

Cooking has countless recipes for beef liver. A wide variety of meat dishes, aspic, salads, pates, pies, and side dishes are prepared from it. It is eaten boiled, fried, stewed, cooked over coals, steamed, or grilled.

Beef liver: what are the benefits for the body?

By including beef liver in your diet, you will immediately feel all its benefits for the body.

First of all, she relieves swelling and removes excess fluid from the body. This means that in the morning you will no longer have to jump away from the mirror in horror when you see your swollen face and bags under your eyes.

Beef liver in any form improves the functioning of the heart and blood vessels, destroys cholesterol plaques, increases the lumen in blood vessels, and prevents the formation of blood clots.

A beneficial property of the liver is stimulating the formation of new blood cells. Thanks to the high content of vitamin A and its carotenes, anemia can be cured and increase hemoglobin and purify the composition of the blood.

During intense physical and mental stress, it is also recommended to consume this product. The phosphorus contained in beef liver will relieve anxiety and stress, and potassium will relieve muscle tension.

Eating beef liver is beneficial for intense visual stress, dry eyes or vision correction.

Liver amino acids can neutralize the harmful effects of alcohol and smoking and relieve brain cells of free radicals, i.e. will relieve headaches, migraines, and restore clarity of consciousness after a hangover or sleepless night.

The great benefit of beef liver is its low calorie content and low amount of fat. The easily digestible components of this product improve metabolism and satisfy hunger for a long time. The increased content of B vitamins actively breaks down fat cells and reduces blood sugar levels. Liver protein will improve digestion and intestinal function. Important: The consumption rate for beef liver is no more than 400 grams. per day.

Beef liver: what are the health risks?

Despite the obvious advantages of this product, beef liver still has certain harms and contraindications.

You cannot overeat this dish: digestive and stool disorders are simply possible. Liver vitamins can also play a cruel joke: an excess of vitamin A causes nausea, dizziness, and inflammation of the cornea of ​​the eyes.

An overdose of B vitamins (of which there is a lot of beef liver) will cause food poisoning, confusion, redness and itching of the skin, insomnia or muscle spasms.

Stomach problems, ulcers and gastritis can be aggravated by eating beef liver.

Beef liver contains cholesterol, so in old age and people with high cholesterol it is recommended to limit its consumption: increased heart rate, heart pain, and angina pectoris are possible.

The benefits of beef liver for pregnant and lactating mothers

The first question a gynecologist will ask at a antenatal clinic is: “Do you eat beef liver?”. During the first trimester of pregnancy, this offal should not be eaten in large quantities! The harm of beef liver here is in the high content of vitamin A, which is fraught with physical defects in the fetus. Also, this product can cause allergies in a pregnant woman, which is also not desirable.

However, from the 16th week of pregnancy, beef liver is recommended in the diet of the expectant mother.

This dish:

1. Protects skin from stretch marks and cellulite, hair from loss, bones and teeth from fragility;

2. Increases hemoglobin, improves blood composition, which is beneficial for the circulatory and nervous systems of the unborn child.

3. Folic acid, which is part of the liver, is necessary for the oxygen supply of the baby in the womb;

Properly prepared by-products have an excellent taste, can provide high-quality variety to your daily menu, and also allow you to save money. The nutritional qualities of beef lung are important for athletes and weight control people. The ratio of low calorie content and high protein and mineral content will strengthen the muscles and fill the body with strength. A high content of vitamins is especially important in winter, during stress or physical activity.

The beneficial properties for the skin, immunity, intestines and stomach are due to the high content of amino acids and magnesium. The product will strengthen the nervous system and improve blood quality. Beef lung exhibits excellent healing properties for anemia, neurological diseases, and muscle tissue deficiency.

Compound

Beef lung has a rich chemical composition.

The nutritional value	G.	Vitamins	G.	Minerals	mg.
Squirrels	15, 3	B1	0.1 mg	Sulfur	152
Fats	4,7	B2	0.4 mg	Calcium	10
BCAA Amino Acids	3, 476	B 5	1	Magnesium	12
Glycine	0,9	B6	0.07 mg	Iron	10
Arginine	1,2	B12	3.3 mcg	Phosphorus	194
Methionine	0,4	Biotin, vitamin H	5.9 mcg	Selenium	50.3 mcg
Carbohydrates	0	WITH	2 mg	Copper	0,2
Cholesterol	277 mg	PP	3.2 mg	Potassium	173
Calorie content				95 kcal

7 Health Benefits of Beef Lung

1. Beef lung helps you lose weight

   Low calorie content allows you to consume ready-made meals from the product in almost unlimited quantities without harming your figure. Boiled beef lung is very filling. Animal proteins take a long time to digest, which helps you not feel hungry for a long time while following a diet.

2. Strengthens the nervous system

   This is facilitated by a very high and balanced content of B vitamins and phosphorus. This combination of elements perfectly restores the normal functioning of the nervous system after shocks, injuries, and strokes. With moderate consumption, mood, calmness, and attentiveness increase.

3. Helps immunity

   The combination of vitamins, valuable amino acids, and minerals will strengthen the body during the winter. This helps protect against colds and viruses. Selenium helps the body develop a strong resistance to adverse external influences.

4. Improves blood quality

   Proteins and valuable amino acids, iron, selenium, magnesium and potassium help the formation of red blood cells. These are red blood cells that transport oxygen to the cells of the whole body. Lung is useful for anemia and other blood diseases.

   Read also: Beef bone marrow: benefits and harms
   The article provides scientific facts and links to the results of many studies on the benefits of consuming beef bone marrow. For what diseases is it recommended to use it, what are the contraindications and useful recipes.

5. Improves the functioning of the digestive system

   Beef lung tissue is rich in fiber, which increases intestinal permeability and improves stomach function. Eating the product in boiled form promotes normal digestion and cleanses the intestinal tract of accumulated toxic substances.

6. Strengthens muscles

   The lung contains a combination of 3 amino acids - mythionine, glycine and arginine, which are effective for the natural formation of creatine, a bioactive substance known to athletes. In metabolism, this useful component is important for the formation of muscle tissue. Increasing the amount of creatine in the body in combination with physical activity helps make the body elastic and increases strength indicators. This is of great benefit for exhaustion and muscle development after injuries.

7. Improves the quality of skin, hair, nails

   The high content of healthy proteins promotes the formation of elastin, selenium helps to absorb vitamin E more efficiently. Potassium and magnesium, by strengthening the walls of small capillaries, will help prevent the appearance of spider veins and circles under the eyes. This makes nails smooth, hair shiny, and prevents wrinkles. Treatment of skin diseases and wound healing are reduced due to the consumption of offal.

How to choose and store correctly

Beef lung is the largest organ in the cow's chest. Weight is about 2-3 kg. The usefulness of any product depends on its freshness, the age of the animal, and storage conditions. To choose fresh beef lung in a store, the benefits and harms of which will be optimal for health, you need to carefully examine the product. It is worth paying attention to:

• Color. It should be pink with no visible blood clots.
• Elasticity. You can press lightly on the product. After touching, the shape should quickly recover. The remaining dent indicates the beginning of fermentation in the tissues. This product is not suitable for consumption.
• Smell. Usually light and pleasant. The appearance of a foreign or putrid odor means a violation of the storage terms or conditions.
• A large lung, more than 3 kg, usually belongs to an old animal. The digestibility of such a product will be much lower; there is a possibility of accumulation of toxic substances from the atmosphere over the long life of the cow. Such a product definitely cannot improve your health.

Store chilled beef lung for no more than 2 days at a temperature of 5-8 degrees. When deep frozen (up to 20 degrees), the product retains its beneficial properties for about 5 months.

Healthy recipes for cooking beef lung

Cooking beef lung has the same basic requirements for any dish. A well-washed offal, cleared of large capillaries, must be soaked in ice water before further processing to remove any remaining blood.

Fill with water so that it covers the lungs by 2 fingers. There are many air bubbles in their tissues, which causes the offal to float. To get rid of this, you need to place a plate or lid on top with a diameter slightly smaller than the cooking utensil, and weigh it down with a small weight on top.

After boiling, the liquid must be drained and the vessel refilled with water. This will rid the tissues of possible accumulated harmful substances. The offal should be cooked for about 30 minutes.

To make the lung more dense, you can remove it from the water and leave it under pressure to cool. After this, the consistency of the product will resemble boiled tongue.

Recipes for cooking beef lung are very diverse. The simplest ones can be cited here.

Goulash

Cut the boiled lung into small pieces and place in a frying pan with heated butter or vegetable oil. Chop the carrots and onions into strips and add to the mixture. Lightly fry everything, add a little water or broth, and add salt. Simmer until done; at the end you can add a clove of chopped garlic. A very simple and savory dish.

Light soup

Remove the lungs from the broth, cut into large pieces, and return to the pan. Add salt, peppercorns and bay leaf. Add peeled potatoes in large cubes and cook until half cooked. Cut carrots and onions into strips and sauté, remove liquid from canned or pre-cooked beans. Mix all ingredients and cook until tender.

How to use

Contraindications for use

Offal contains cholesterol, which can cause the appearance of vascular plaques.

It is worth paying close attention to the place of origin of meat. You cannot eat products from environmentally unfavorable areas and countries. The lungs of animals are capable of accumulating harmful substances. It is necessary to buy offal only from trusted producers with the appropriate veterinary documents.

October 31, 2013

How to cook beef lung? It is noteworthy that almost throughout Europe, dishes from beef lung are not prepared, but in Germany this offal is a delicacy, and in German cookbooks you will find a lot of recipes and recommendations on how to cook beef lung.

Immediately after cutting the carcass, the lungs have a bright, rich red color; the weight of each can reach up to four kilograms, although on average it is two to three kilograms. The lungs are made up of a lot of water, blood vessels, collagen and elastin, which make up connective tissue. It is these two substances that provide the lungs with extreme elasticity and firmness. Before going on sale, the lung must be completely drained of blood and washed very thoroughly. The color will change to pale pink.

Before you start preparing any dish from the lungs, you need to clear it of remnants of the trachea and respiratory tract in general. After which the lungs must be thoroughly rinsed; frozen, the offal can be stored for about six months at a constant temperature of minus sixteen degrees. You need to know how to cook the lung, since it is useless to lower it to the bottom of the pan, because there is a lot of air in it, and it simply floats up. You can put the lung in a pan, cover it with a smaller lid and place a weight on top that weighs at least one kilogram. You will see how the cooked lung will become heavier and significantly decrease in size. In order for the cooked product to be as dense in consistency as possible, after cooking it is transferred to a dish, covered with a flat plate on top and, for example, a three-liter bottle is placed as a load. The lung, under the influence of oppression, will shrink and become compressed, as a result it will look like a boiled tongue; it is in this form that various dishes can be prepared from it. Boiled lung is used to prepare salads, filling for pies and pies, goulash, soup and casserole. Light goes well with onions and garlic, as well as black and red pepper. Liver sausage is made from beef lung.

Beef lung contains a small amount of complete proteins, which are less easily absorbed by the body than meat proteins. But the lung contains large quantities of vitamins C, B, PP, as well as microelements such as potassium, phosphorus, sodium and iron. Next, we present to your attention several recipes for preparing dishes from beef lung.

Recipe No. 1. Light beef stewed in sour cream.

To prepare this dish you will need the following ingredients:

Beef lung - one kilogram;

Onions - three medium heads;

Tomato paste - one tablespoon;

Fresh sour cream, fat content of at least 15% - 200 - 220 grams;

Ground black pepper - to your taste;

Premium wheat flour - two tablespoons;

Salt - to your taste.

Method of preparation: at the very beginning you need to prepare the lungs for further preparation. To do this, fill it with cold water and leave for a couple of hours. Then use a sharp knife to remove all films and trachea, and then cut into thin strips. You need to cook for no more than half an hour in well-salted water. After the lung is ready, it must be rinsed under running cold water. Meanwhile, heat a sufficient amount of vegetable oil in a large frying pan and cut the onion into thin half rings. Now fry the onion in oil until nice golden brown. Next, pour the flour onto a plate. Then take each piece of lung and roll it in flour. Place quickly into the frying pan in which the onions are fried. Season with black pepper on top and add herbs if desired. Stir everything with a wooden spatula and simmer for seven minutes. After seven to ten minutes, add sour cream and one-third glass of water, as well as tomato paste, to the frying pan. Stir everything and leave to simmer for thirty minutes.

Recipe No. 2. Beef lung goulash.

To prepare this dish you will need the following products:

Beef lung - two kilograms;

Refined vegetable oil - 100 milliliters;

Two tablespoons of tomato paste;

Two tablespoons of premium wheat flour;

Two heads of onions;

One - two bay leaves;

Method of preparation: rinse the lung very thoroughly and place in a pan of boiling water. Cook for at least two hours over low heat until fully cooked. After this, take out the lung, cool and cut into small cubes. Heat some vegetable oil in a frying pan and fry the light cubes until nicely browned. Five minutes after the start of frying, add salt and pepper to your taste. Two to three minutes before complete readiness, sprinkle the offal with wheat flour and add finely chopped onions. Place the lung fried with onions in small ceramic pots and fill to the top with the broth in which it was cooked. Then add one bay leaf to each pot and half a tablespoon of tomato paste. Place the pots on a baking sheet and place in a preheated oven for fifteen to twenty minutes, making sure to cover them with a lid. Fried potatoes are great as a side dish.

Recipe No. 3. Boiled beef lung salad.

To prepare this salad you will need the following products:

Boiled beef lung - half a kilogram;

Six medium-sized pickled cucumbers;

Canned olives - three hundred grams;

One bunch of fresh cilantro;

One onion;

Low-fat mayonnaise - to taste;

Salt and pepper - to your taste.

Method of preparation: boiled lung should be very finely wriggled into strips. Also cut the pickled cucumbers into strips or grate them on a coarse grater. Cut each olive in half. Peel the onions and finely chop them using a sharp knife. Rinse fresh cilantro under cold water, then dry on a paper towel and finely chop. Place all ingredients in a salad bowl, add salt and pepper, season with mayonnaise and stir thoroughly.

Recipe No. 4. Beef lung salad with vegetables.

To prepare this salad you need to prepare the following ingredients:

700 grams of beef lung;

300 grams of fresh champignons;

Three medium tomatoes;

Two medium eggplants;

Three chicken eggs;

Two cloves of garlic;

Mayonnaise - to your taste;

Salt and pepper - to your taste;

A little vegetable oil for frying.

Method of preparation: first boil the lung until fully cooked in well-salted water, then cool and cut into small strips. Grate the cheese on a coarse grater into a separate bowl. Meanwhile, hard boil the eggs, then peel them and grate them on a fine grater. Also rinse the tomatoes under cold water, then cut into small slices. Wash and peel the eggplants, then cut into thin slices and place in a bowl. Add salt and leave for half an hour so that the vegetable releases its juice, which will then need to be drained. Afterwards, rinse the eggplants again under running water and dry. Then heat the vegetable oil in a medium-sized frying pan and fry the eggplants in it in portions. When they have cooled, cut them into cubes. Peel the mushrooms from the outer skin, cut into slices and lightly fry in vegetable oil. Now proceed to the actual collection of the salad. First, place a layer of beef lung on the bottom of the salad bowl and brush it with mayonnaise. On top there is a layer of eggplant, also smeared with a small amount of mayonnaise. Next, lay out the mushrooms, which need to be lightly salted and greased with mayonnaise. Sprinkle the mushrooms with cheese on top and very carefully coat this layer with mayonnaise, place tomato slices on top and put the salad in the refrigerator for forty to forty-five minutes. Before serving the salad, generously sprinkle finely chopped herbs on top.

Now, if you are asked,

How to cook beef lung? Several delicious and simple recipes for cooking beef lung.

You will always know what the correct answer is :)