Goulash from a lung of a pig. Delicious Offal Dish: Goulash Recipes

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 vegetable oil into it. Put the lungs in the heated oil, add salt, ground black pepper to taste and fry the lungs until light brown, stirring them 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 bay leaf, tomato paste, liquid mustard and suneli hops to the goulash. Stir the ingredients with a tablespoon and taste the gravy, add salt if necessary and add ground black pepper. 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!

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

How to cook beef lung

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

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

I also recommend boiling water in a kettle, because during the cooking process, water must be added. We cook the lung on moderate-medium heat for about 30 minutes, while periodically checking whether there is water and adding the required amount from the kettle. If you cut the pieces more, the cooking time may increase by 10 minutes.

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

Products:

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

Cooking:

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

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

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

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The lung is a by-product that is not considered particularly valuable. But if you cook it correctly, you can get a lot of delicious dishes. So let's talk about how to cook a lung. The lung can be pork or beef, but only the cooking time depends on this. Pork lung will take less time to cook than beef lung.

How to cook light pork?

A few rules on how to cook light pork:

1. Before preparing the lung, we clean it from the remnants of the respiratory tract, rinse it thoroughly and cut it into portions. Then we soak the lung for several hours in water in order to get rid of toxins and spotting. If the water becomes opaque, it must be changed periodically.
2. After soaking, put the pork lung in a saucepan, fill it with water (for 2/3 of the pan). As soon as the water boils, put one small peeled onion to the lung. At this time, add salt to taste.
3. Carefully remove the emerging foam in the lung.
4. We cook the pork lung for 2–2.5 hours, and the beef lung for 3 hours. We check the degree of readiness with a fork or knife. When piercing the lung, there should be no bloody discharge.

When the lung is cooked, it can be used to make recipes for various dishes, such as goulash.

Lung Pork Recipe - Lung Goulash

To prepare this recipe you will need:

• 2 kg lung;
• 80 g of vegetable oil;
• 2 onions;
• 2 tbsp. spoons of tomato paste and flour;
• Bay leaf;
• salt and pepper.

How to cook light pork?

1. We wash the lung and put it in a pot of boiling water. One part of the lung should be one and a half parts of water.
2. Cook the lung on low heat for two hours.
3. We take out the finished lung, cut into small pieces, salt, pepper and fry in vegetable oil.
4. At the end of the process of frying the lung, add the onion (previously finely chopped) and flour to the pan.
5. We shift all the contents into a clay pot and pour 4 cups of broth into it, in which the lung was cooked. We also put tomato paste and bay leaf there.
6. We heat the oven and send there a pot with a light, closed lid. We keep it there for 20 minutes.
7. We take out the pot with a light one from the oven, wrap it with a warm towel and keep it in this form for 15 minutes (the lid must be closed at the same time). After this procedure, the goulash is completely ready.

Lung dishes are usually served as a side dish in the form of fried potatoes. Boiled lung can be used as a filling for pies, pancakes, and also used for salads.

Pork lung with soy sauce recipe

Ingredients to prepare a pork lung: 1 kilogram of lung, 100 grams of vegetable oil, 50 grams of soy sauce, 2 teaspoons of rice vinegar, 2 onions, 4-5 cloves of garlic, spices, basil, coriander, flour, 2 eggs.

How to cook pork lung with soy sauce?

1. Pork lung should be cooked in salted water for 1.5-2 hours, then cut into thin strips. Drizzle with soy sauce and rice vinegar.
2. Pass the garlic through a press, then add to the lung with coriander, seasoning for Korean carrots, basil (you can use dried). After that, put in the refrigerator to marinate for an hour and a half.
3. When the pork lung is well marinated, you need to introduce beaten eggs into it and mix well. Sprinkle with flour and mix again. Repeat the procedure with flour.
4. Add chopped onion to pork lung and fry in oil until translucent golden color. You can also put zira in the onion. After the onion is ready, the fire should be increased to a maximum and put the prepared lung into the pan. It needs to be quickly mixed, brought to readiness, that is, wait until the egg and flour grab - it will take no more than 5 minutes.
5. Put the pork lung on a leaf of Chinese cabbage. As a side dish, it is better to serve green beans or peas.

Stewed pork lung recipe with sour gravy

Ingredients for preparing pork lung: 1.2 kilograms of pork lung and heart, 2 parsley roots, 2 carrots, 1 bunch of parsley, 400 grams of sour cream, 2 medium-sized onions, 4 tablespoons of vegetable oil, 4 tablespoons of flour, juice of one lemon, 2 tablespoons of vinegar, 2 bay leaves, 2 teaspoons of mustard, lemon zest, sugar, half a teaspoon each of ground red pepper and marjoram, ground black pepper, salt.

How to cook pork lung with sour gravy?

1. Thoroughly washed and cleaned pork lung and heart should be put in cold water, which should be brought to a boil. After that, the offal must be removed from the broth and put in another pan.
2. Pour fresh water so that it completely covers them, boil, then add salt and cook until half cooked.
3. Put the peeled and sliced ​​vegetables, as well as all the spices, into the pan with the pork lung.
4. Boil the pork lung until fully cooked, take it out, and strain the broth. After that, heat the oil, fry the flour mixed with red pepper in it, add a liter of broth in which the offal was cooked.
5. Stir so that no lumps form, add vinegar, lemon zest, sugar, salt and boil.
6. Clean the pork lung and cut into slices. Put the meat in the sauce, add mustard, sour cream and bring to a boil again.
7. Garnish with lemon slices before serving.

Pork lungs contain a large bouquet of useful properties. Pig lungs have a lot of connective tissue and a small amount of complete protein. It is recommended to eat pork lungs of young animals. How to cook a tasty pork lung is not a secret for every cook, but for housewives we advise you to try fried pork lungs with onions.

Pork lung with lemon - recipe with photo

Lemon Pork Lung Ingredients:

• pork lungs (1 kilogram);
• fresh carrots (100 grams);
• parsley (50 grams);
• celery (30 grams);
• onion (1 large onion);
• black pepper (10 peas);
• bay leaf (2 things);
• fresh lemon juice (from half a citrus fruit);
• lemon peel;
• ground red sweet pepper (½ teaspoon);
• dried parsley (teaspoon);
• vinegar (1 tsp);
• garlic (3 cloves);
• mustard;
• sugar;
• lard (50 grams);
• flour (50 grams);
• 25% sour cream (150 grams);
• salt.

Step by step recipe for pork lung with photo

To cook pork lungs according to the recipe with a photo, rinse the lung under running cold water. Remove white unwanted particles. Pat dry with a paper towel. Put the pork lung in a deep saucepan and fill with clean cool water (2 liters). When the water boils, reduce the heat, salt and cook the pork lung until soft.

While the pork lung is cooking, cut all the vegetables into small pieces to prepare the pork lung according to the cooking recipe. At the stage of readiness of the pork lung, add chopped vegetables, garlic, bay leaves and black peppercorns, passed through a press, into the pan.

Put a piece of lard on a hot frying pan. On it you need to brown the sifted flour. Then add sugar and dry parsley, according to the recipe for pork lung with lemon. Remove the pan from the heat and add ground red pepper. Remove the cooked pork lungs from the pan, remove the veins and films. Then cut into thin strips, according to the recipe for making light pork with lemon.

Strain the pork lung broth through cheesecloth and pour it into the toasted flour. Mix well with a spoon. Bring the mass to a boil, add the zest of one lemon, freshly squeezed lemon juice, a teaspoon of vinegar. Put the pork lungs cut into noodles in the pan. Boil over medium heat for half an hour. Pepper, salt and sugar to cook pork lung according to the recipe with a photo.

At the end of the readiness of the pork lung dish, add mustard, sour cream and boil for another 5 minutes. For a side dish, chicken puree or boiled rice is suitable for pork lungs. Before cooking, pork lungs should be soaked in cold water, and then just start cooking. A delicious pork lung dish is obtained by adding pork lung to the filling for pies or to brawn and liver sausage.

How to cook light pork tasty - Roman recipe

Ingredients for Roman Pork Lung:

• 50 g butter;
• 6 art. l., olive oil;
• 4 artichokes, cut into wedges;
• 500 g pork lungs (and / or other types of liver), chopped;
• salt and pepper.

Step by step cooking pork lung in Roman style:

To prepare the pork lung according to the recipe, heat half the butter and olive oil in a saucepan, add the artichokes, 2 tbsp. l. hot water and cook at bubble boil for 15 minutes (until soft). Heat the rest of the butter and olive oil in another saucepan, add the pork lungs (or other types of liver in the above order) and fry until cooked through, according to the recipe for pork lung. Season with salt and pepper, add the pork lungs to the artichokes and stir to combine. Roast the pork lungs for a few more minutes and serve.

Pork lungs with marsala - recipe with photo

Ingredients for preparing Pork Lung with Marsala:

• 600 g pork lungs (and / or other types of liver), cut into slices;
• 1 st. l. plain flour plus for dusting;
• 65 g butter, clarified;
• 175 ml dry marsala a few drops of Worcestershire sauce;
• salt and pepper.

Step by step preparation of pork lung with marsala:

To cook the pork lung according to the recipe with the photo, sprinkle the meat with flour. Melt the clarified butter in a frying pan, add the pork lungs (and other livers in the above order, if using) and fry over high heat until browned on all sides. Salt, pepper and remove the pork lungs from the pan to prepare the pork lungs according to the recipe.

Mix flour with marsala in a bowl, stir in the juices formed during cooking and cook until the liquid is reduced by half. Stir in the Worcestershire sauce and pour over the pork lung dish.

Pork lung recipe video

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.

Consider a few tried and true recipes that will allow you to prepare a delicious dish for 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 different dishes are prepared. 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!

I was offered to write the recipe for this dish in a separate post, when I just pasted it into my comment in one post about saving on food or economical products. Well, in general, who, how and on what saves. There are several easy recipes and I will share a couple. Once I had to save quite a lot ... But that's all in the past. And this dish is not only for saving the budget, it is simply tasty and healthy. I must say right away that there is no photo and is not yet expected, because I did it a long time ago and now I don’t have a lung.

I make beef lung goulash.
The number of ingredients is approximate.
- light (beef) - 1 kg
- onion -1 pc
- carrots - 1 pc.
- bulg pepper. - 1 PC
- tomatoes (or tomato paste) - 1-2 pcs
- garlic - 1 clove
- black pepper
- oil grows. - for frying vegetables
- flour - 1 tbsp. spoon
- salt

The lung is always cooked for quite a long time, at least 2 hours. I cook 2.30 and sometimes more. I always have a lot of lung at once and I just try to boil it all right away, and freeze the rest, cutting it into the right pieces, so that later I can only get it and cook it, and not fiddle with it again for several hours. Since the product is light, the product is greatly inflated, that is, it increases during the cooking process, I pour a third of the pan with water. I wash the lung, cut off the film in some places, cut it into pieces, the size of a fist or less, and put it in boiling salted water. After boiling, I turn down the heat and the water is already slowly boiling under the ajar lid. Keep in mind that the lung rises strongly above the water and lifts the lid! Then I take out pieces of the lung with a slotted spoon and cool. Then I cut it the way I would like to cook the dish - either straws, the thickness of my little finger, or small slices. While the lung is cooling or cooking, I prepare the gravy with the fry.

In a frying pan, fry a tablespoon of flour until golden brown and put it aside. I fry onions, carrots, tomatoes in a cauldron (you can add Bulgarian pepper, I put everything I have). If there is no tomato, you can use tomato paste or tomato sauce. When the frying is ready, I pour the broth in which the lung was cooked. How much to fill it up? Probably 1 cup. If it turns out to be not enough, you can add. Then carefully add the toasted flour and stir. After boiling, the mass with flour should thicken a little. Cook for about 5 minutes. If it does not thicken, then there is little flour or a lot of broth. If you want thicker, you will have to add flour. Then I lay the chopped lungs, add spices - laurel, black pepper, ground cilantro and it is stewed for another 30 minutes on low heat under the lid or slightly opening it.
You can serve with any second course - mashed potatoes, buckwheat porridge, pasta. Sprinkle with herbs on top. Light turns out soft, juicy and tasty! Bon appetit!