Light beef dishes. How to cook beef lung

Lung is a dietary by-product that contains proteins, beneficial microelements and vitamins.

Boiled lung is mainly added to the filling for liver pies, but not everyone knows that a huge number of tasty and interesting dishes can be prepared from this product.

The main thing is to know how to cook the lung correctly and what to do if it floats.

How to cook lung - basic cooking principles

Before you start cooking the lung, you must soak it in water for two hours. In this case, it is advisable to change the water a couple of times.

Then the lung is cut into pieces. If the offal is boiled whole, it will take at least two hours.

Pieces of lung are placed in a pan and filled with water. In this case, the amount of water should be twice the volume of the lungs.

To answer the question of how long to cook the lung, you need to decide for what purpose you are preparing it. If the offal is to be used in a salad, it is boiled for about 50 minutes. It should be borne in mind that the lung of a young animal cooks much faster. If you are going to fry or stew the lung, then it is enough to boil it for half an hour.

When the lung is cooked, the offal is completely cooled and the trachea is removed.

How long to cook light beef. This offal is boiled for half an hour to an hour, depending on further use.

How long to cook pork lung. It is prepared in the same way as beef, but it takes a little less time to cook pork lung. If you later fry or stew it, just boil it lightly for 20 minutes.

To determine the readiness of the lung, just pierce it with a fork. If light juice comes out, the lung is ready.

The lung is used to prepare first and second courses, salads and used as a filling for pies.

Recipe 1. Salad “Flower Waltz”

Ingredients

200 g boiled beef lung;

table salt;

two tomatoes;

two cloves of garlic;

100 g Korean carrots;

large bell pepper;

50 ml vegetable oil;

a bunch of fresh herbs.

Cooking method

1. Boil the lung as described above. Cool it completely and cut it into small pieces.

2. Lightly chop the Korean carrots with a knife.

3. Rinse the bell pepper pod, wipe it and cut out the tail and core. We clean out the seeds and chop it into cubes.

4. Beat the eggs and fry an omelette from the egg mixture. Roll it into a tube and cool completely. Cut the omelette into thin strips.

5. Finely chop the cheese. Rinse the bunch of greens and dry them slightly. Finely chop the greens.

6. Place all ingredients in a deep bowl. Peel the garlic cloves and pass them through a garlic press directly into the salad. Salt and add mayonnaise. Mix well. Place the salad in a ring on a serving plate. Wash and wipe the tomatoes. Cut one tomato into cubes, and the second into thin strips. Place diced tomato in the middle. Place the strips on the salad.

Recipe 2. “Karavashek”

Ingredients

kg beef lung;

kitchen salt and spices;

kg beef liver;

100 g cheese;

kg beef heart;

300 g onions;

500 ml milk.

Cooking method

1. Wash the heart, lung and liver under the tap and lightly dab with a napkin. Cut all offal into large pieces and place in a saucepan. Fill everything with boiled water and put on fire. As soon as it starts to boil, turn off the noise and cook the offal for about an hour.

2. Drain the water, and cool the boiled lung, liver and heart completely. Grind by-products in a meat grinder.

3. Beat the eggs into a separate bowl and beat them with milk, salt and season with spices. Pour the milk-egg mixture into the offal mixture and mix well. Place this mixture in a greased form.

4. Peel the onion and finely chop. Fry it in hot oil. Place the fried onions on top of the offal mixture. Sprinkle everything generously with cheese and place the pan in the oven for forty minutes. Remove the casserole, cut it into portions and serve with sour cream or sauce.

Recipe 3. Beef lung soup

Ingredients

kg beef lung;

four liters of drinking water;

300 g each of parsley and celery roots;

50 ml vegetable oil;

100 g buckwheat;

a pinch of peppercorns;

carrot;

three bay leaves;

two onions;

three potatoes.

Cooking method

1. Wash light beef under the tap and dry with a towel. Cut the offal into portions, trimming off all excess. Place it in a saucepan, add boiled water and boil. Turn off the noise and continue cooking for two hours.

2. Peel the carrots and onions, wash and chop into thin strips. Place vegetables in heated oil and fry until golden brown.

3. Peel the parsley and celery roots and wash them. Cut them into strips and put them in the broth.

4. Peel, wash and cut the potatoes into small pieces. Ten minutes after you have added the roots, add the potatoes to the pan. Cook for ten minutes.

5. Wash buckwheat in several waters and place in broth.

6. Now add the roasted vegetables to the soup. Season the broth with peppercorns, salt and add bay leaves. Mix everything thoroughly and cook the soup for another 20 minutes. Before serving, sprinkle everything with chopped herbs.

Recipe 4. Light strudel

Ingredients

400 g boiled beef lung;

500 g puff pastry;

200 g minced pork;

bulb;

celery stalk;

potato;

four sprigs of rosemary;

clove of garlic;

olive oil;

five champignons;

50 g frozen peas.

Cooking method

1. Preheat the oven to 180 C. Peel, wash and chop all vegetables into small cubes.

2. Place vegetables in heated olive oil. Remove the rosemary leaves from the sprigs and add them to the pan. Stir and fry everything together for about eight minutes. The vegetables should become soft. Add frozen peas to the vegetable mixture and continue to fry for some more time. Place the roasted vegetables in a bowl and cool completely.

3. Cut the boiled lung into small pieces or grind in a meat grinder. How and how much to cook light beef is described above. Add the chopped lung to the minced meat and mix. Add the mixture of minced meat and offal to the vegetables, add salt and pepper and mix well. Pour the beaten egg into the mixture and mix again.

4. Sprinkle the table with flour. Place defrosted puff pastry on it and roll it into a layer. Place the filling of vegetables and meat on the edge of the layer. Brush the edges of the dough with beaten egg. Carefully wrap the filling into the dough in the form of a roll and secure the edges well.

5. Transfer the strudel to a baking sheet lined with parchment and bake for forty minutes until golden brown. Remove the strudel from the oven, cut it into slices and serve with sweet hot tea.

Recipe 5. Lung cutlets

Ingredients

vegetable oil;

400 g lung;

400 g minced meat;

3 cloves of garlic;

2 processed cheeses.

Cooking method

1. Boil the lungs as described above, cool and grind it through a meat grinder along with peeled onions.

2. Mix the ground lung with minced meat, add an egg, garlic passed through a press and season everything with spices and salt. Mix well with your hands and form into cutlets.

3. Beat the remaining eggs with a whisk and mix them with finely grated cheese. Dredge cutlets in flour and dip into egg-cheese mixture. Fry the cutlets in hot oil until golden brown on both sides.

To prevent the lung from floating during cooking, cover it with a lid smaller in diameter than the pan in which it is cooked, and press down with a small weight.

Cool the finished lung under pressure. Thanks to this, the consistency of the offal will become denser.

Before cooking, soak the lung in water for at least two hours, changing the water periodically.

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, the frozen 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 about 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 :)

Some cooks unjustifiably ignore such an offal as lung. It is considered a product of no particular nutritional value. But this is 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 could be a delicious salad or aromatic soup. The main thing is to remember some of the subtleties of preparation.

Preparatory work

Before you cook beef lung, you need to prepare it. We clear it from the respiratory tract and trachea and rinse thoroughly. Then put it in a saucepan and fill it with water.

It is advisable to place a weight on top so that the lung does not float up. By the way, in some countries, dishes made from this offal are considered traditional. The cooking time for the lung depends on its type. If the piece is large enough, it needs to be cooked longer. Beef lung takes longer to cook. 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 prepare the product correctly 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. First, we wash the offal, remove all excess 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.

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

Goulash from lung

One of the most popular dishes made from this offal is goulash. Before you cook beef lung, you need to choose a good recipe so that the result does not disappoint you. Let's take the offal itself (1 kilogram), two medium onions, a large spoon 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 skim off the foam. Cook for about 1.5 hours.

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

Beef lung salad

Beef lung, the recipes for which are presented in this article, can also be used in salads. The result is 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. 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 refrigerate 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

Beef lung is best when stewed. Delicate and aromatic sauce will be a wonderful addition. To prepare, you need to take 500 grams of offal, 200 grams of champignons, a large spoon of capers, two large onions, 500 milliliters of meat broth, salt and ground black pepper. Pre-boil the lung until tender so that it is soft and tender. Pour out the broth; we won't need it.

Then we cut the offal into pieces, removing all unnecessary tubes. We determine the size of the pieces according to our taste. Peel the onion and cut it not very finely. It will become soft during the cooking process. We wash the mushrooms and also cut them into large pieces. Fry them with the addition of vegetable oil, which can be combined with butter, so the gravy will be tastier. After that, put them in a separate bowl, and put the onions in the frying pan. It also needs to be fried until transparent. Grind the capers as finely as possible. Combine onions with mushrooms in a frying pan and mix. Then we lay out the lung. When it warms up, add the capers. Mix everything, salt and pepper to taste. Now it's time for the broth. You can replace the meat broth with vegetable broth or simply add water. Cover the frying pan with a lid and simmer the lungs 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.

Beef lung is a product that is not widely used in cooking. Unfortunately, many housewives simply do not know how to cook it and have no idea how and how much to cook light beef. They don’t even realize how many delicious dishes can be prepared from this product, not only for everyday dinners, but also for the holiday table. In addition to the variety of dishes and excellent taste, it is also a healthy dietary by-product.

Benefits of beef lung

The lung contains many vitamins and nutrients, so eating it has a beneficial effect on the body. In terms of the content of useful microelements, the composition of beef offal can be equated to the composition of meat, while it contains a lot of protein and connective tissue, but does not contain fat at all. Due to its low calorie content, offal dishes can be classified as dietary.

Vitamins and microelements in the product have a beneficial effect on the cardiovascular system. Consumption also helps strengthen the immune system and improve the functioning of the gastrointestinal tract. For people on a diet, beef lung is the best product. It will replenish the missing protein in the body, but will not affect the figure at all.

However, people who have allergic reactions to beef should treat the offal with caution. And it is very important to properly prepare and cook, since this organ has the ability to absorb harmful substances and heavy metals.

How to choose a good product

A significant contribution to the quality and benefits of the prepared dish is made by choosing a good product. The purchase of beef lung should be taken with great seriousness. If possible, it is worth choosing offal from a young animal, this ensures that the content of bad substances will be minimal. When purchasing a product in stores, it is impossible to determine age; in this case, other criteria should be used.

• If possible, preference should be given to a chilled product rather than a frozen one.
• The color of the lung should be pink, but not bright.
• The surface should be intact, without damage, without mucus and a sticky feeling.

When choosing a frozen product, you need to pay attention to the expiration date; the fresher the offal, the better.

Preparation before cooking

Before you start cooking beef offal, it needs to be properly prepared. If the product is frozen, it should be defrosted naturally, without using water or a microwave oven. Accelerating the defrosting process contributes to the loss of beneficial microelements and vitamins.

Advice! Defrost the product on a cutting board, wrapping it in a towel. This method will preserve more nutrients, and the towel will absorb excess moisture.

The offal must be soaked in several waters for 1.5-2 hours. This is necessary so that the remaining blood and some of the bad substances leave the lung. As it soaks, the water in which the lung is located will darken; it must be drained and the container filled with fresh water. This procedure should be performed until the water stops turning dark.

After the lung is soaked, it needs to be cut into portions, so the lung will cook faster. You can cook the whole beef product, but this makes the cooking process longer. When cutting the lung, you should remove some of the trochleas from it, but you should not pay much attention to this; they are much easier to remove when the offal is cooked.

Heat treatment of offal

After the product has passed the preparation stage, you can begin to cook light beef. How long the cooking process lasts depends on whether the beef offal is cut into pieces, or whether the housewife decided to cook it whole.

Cooking time

If you cook the whole lung, it will take about two hours, depending on the size of the offal. Readiness can be determined by piercing the product with a sharp object. If the beef offal is cooked, it will be easily pierced and will not release pink liquid.

If you cook in pieces, the time is reduced to 35-50 minutes. Depending on further use, if it is prepared for salad, then it should be cooked longer until fully cooked, and if for subsequent frying, then half an hour is enough, because the product will be subjected to further heat treatment.

How to cook properly

Beef offal must be cooked in a special way. First of all, you should choose a fairly capacious pan that will allow you to fill the product with water until it is completely hidden and at the same time leave room for boiling.

When the water boils, active foaming begins, scale and foam should be promptly removed with a slotted spoon. After boiling, you can boil for 15 minutes, and then you need to change the water, since the last remnants of blood and harmful substances have entered it. You can add seasonings and spices to the next water to taste.

A special feature of the by-product is its porous structure and air-filled nature. Because of this, the lung floats and cooking it is not always convenient. Experienced housewives recommend thoroughly mixing the pieces several times to allow the air to escape, then the pieces will float less.

Advice! To cook lung that floats, you can lower a smaller diameter lid into the pan and place a small weight on it.

After the offal is cooked, it can be placed under a press and cooled under pressure, this method will give a dense texture and the lung will resemble a tongue.

Don't you know what can be made from pork lung? I suggest you prepare a very tasty, budget-friendly and simple dish. First we will boil the offal, and then we will simmer it with soy sauce and garlic. In terms of taste, they will melt in your mouth and have a spicy, pleasantly salty taste. Garlic will add pungency and aroma. Can be served for dinner or cold as a snack. Your loved ones will definitely appreciate this dish.

Ingredients

• Pork lung – 500 g.
• Soy sauce – 2 tbsp
• Onion – 1 pc.
• Garlic – 2 teeth.
• Salt - a pinch
• Ground black pepper - a pinch

How to cook light pork recipe with photo

Rinse the lungs under running water. Put it in a saucepan, fill it with water, cover it with a plate and put a jar of water on top so that it does not float, soak for 1-2 hours. Cut the offal into pieces, fill it with clean water and let it cook for 1.5 hours under the lid. You can collect dirty foam or drain the first water.

We will cut it into small pieces, cut out the large tracheas, but there is no need to remove the small tubes.

Fry the chopped onion in a frying pan until golden brown.

Add chopped offal. Season with salt and ground black pepper. Simmer for 10 minutes over low heat with the lid on.

Pour in soy sauce, add squeezed garlic and simmer for another 5 minutes.

Serve pork lung with mashed potatoes, buckwheat or rice.

Adviсe:

1. The lung is soaked to remove all toxins.
2. Prolonged cooking will rid the offal of microbes and toxins. Therefore, I advise you to cook for at least 1.5 – 2 hours.
3. You should note that when cooked, the lungs shrink significantly in size.
4. If you like greens, then feel free to add: parsley, dill, basil, cilantro 10 minutes before the end of cooking. Fresh herbs will add flavor and refresh the dish.
5. Add very little salt so as not to oversalt.
6. For variety and satiety, you can add other offal: heart, tongue, stomachs, they must also be boiled first.