Pork lung recipes. Goulash from the lungs

12.08.2021

Rinse the lungs under running water, place on a cutting board. Use a knife to cut the tubes and cut into any medium-sized pieces. Place them in a deep saucepan and pour plain water into it. Put the pot with lungs on the stove, turned on at a high level, bring the water to a boil and drain. Fill the pot with water again and bring to a boil again, screw the stove to a low level and cook the lungs for 1.5 - 2 hours until a soft consistency.

During cooking, scale will rise to the surface, remove it with a slotted spoon. Remove the prepared lungs from the pan with a slotted spoon, place in a deep bowl, and let cool.

Put the cooled lungs on a cutting board, and cut them with a knife into small pieces with an approximate size of 2 by 2 centimeters, smaller or slightly larger. Then on the stove, turned on at the middle level, put a frying pan and pour vegetable oil into it. Put the lungs in the heated oil, add salt, black pepper to taste and fry the lungs until a light brown crust, stirring occasionally with a kitchen spatula to avoid burning. Fry the lungs for 5 to 10 minutes.

While the lungs are fried, peel the onion from the peel with a knife, rinse under running water, dry with paper kitchen towels, place on a cutting board and cut into a medium cube, approximately 1 by 1 centimeter, or smaller. Add onion and sifted wheat flour to the fried light 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 stock. For the above amount of ingredients, 2 cups of broth is enough. Simmer the lungs in the broth for 10 - 15 minutes under a closed lid.

After 10 - 15 minutes, remove the lid and add laurel leaf, tomato paste, liquid mustard and hops - suneli 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 has become too thick, add a little more broth to thin it. Put the finished goulash on a plate with a tablespoon and taste it ahead!

Delicious goulash can be prepared not only from beef pulp, but also from offal. Thanks to the use of gravies and proper cooking, the dish becomes very tasty and literally melts in your mouth. By varying the composition of the spices, you can get a different final taste.

Consider several proven and popular recipes that will allow you to prepare a delicious dish for different side dishes.

Beef liver goulash recipe with gravy

Many people do not like the liver, because it turns out to be dry and bitter. In fact, this offal is very tasty, but it must be properly prepared, taking into account the existing rules. Be sure to use this recipe to make your liver delicious. The amount of ingredients is calculated 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. tablespoons 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:

You need to remove streaks, films from the liver, and then wash it and dry it with napkins. Divide into small cubes, place in a bowl and cover with water. Leave at room temperature for 30 minutes;
Peel the vegetables thoroughly, and cut: carrots - into small cubes, onions - in half rings, and pepper - into strips. Pour flour into a bowl, put pieces of liver there and mix thoroughly;
Heat the oil in a skillet and fry the onion in it until golden brown, and then add the liver and continue cooking for 5 minutes, stirring occasionally. Add peppers, carrots and about 100 ml of water. Mix everything, boil and cover. Cook everything for 10 minutes. on low heat;
Finely chop the peeled garlic and chop the thyme. After the allotted time, add sour cream, tomato paste, garlic, thyme, salt and pepper. Mix everything and add 4 tbsp. spoons of water. Simmer under the lid for 15 minutes. Then leave to infuse for 15 minutes. Serve with any side dish.

Beef lung goulash recipe

Lung is not a popular by-product, but it can actually make a delicious dish. The main thing is to follow some culinary rules.

Required ingredients: 0.5 kg of lung, 355 ml of broth, 0.5 teaspoon of chopped coriander, 4 garlic cloves, 2 tbsp. tablespoons of tomato paste, salt, pepper, carrots, onion, Bulgarian pepper, 3 tbsp. spoons of oil and herbs.

Everything is prepared in this way:

In the first step, soak your lung in water for a couple of hours. A similar procedure is needed in order to get rid of excess blood. During this time, it is recommended to change the fluid several times. After that, rinse the offal in running water, dry and cut into pieces about 3x1 in size. Place it in a deep skillet, add a glass of water and press down on top with a plate or a smaller lid. Simmer over medium heat for half an hour, adding hot water if necessary. To get rid of the formed foam, rinse the lung pieces in running water;
Peel the carrots and rub them on a coarse grater. Remove the seeds and veins from the pepper, and then, together with the onion, cut it into half rings. Add vegetables to light and fry in oil. Until rosy or soft. Then add the pasta and broth. Simmer everything for 15 minutes. Finally, add spices and chopped garlic. Serve with chopped herbs.

Beef heart goulash

The heart is a popular by-product from which many different dishes are prepared. To make the product soft and tender, you must follow these guidelines. The ideal side dish for this dish is boiled rice. The amount of ingredients is calculated for 4 servings.

To prepare goulash, you should take the following components: a heart weighing about 450 g, 3 large sweet peppers, chili, a large onion, 225 g canned chopped tomatoes, 2 tbsp. broth, 5 pieces of bacon, 1 tbsp. a spoonful of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.

Everything is prepared in this way:

To begin with, prepare the heart from which you need to remove veins, film and fat. Cut it into a medium sized cube. Cut the peeled onion into half rings and the bacon into cubes. Chili needs to be cleaned of seeds and veins so that the dish is not too hot. Cut it into small pieces. Peel the bell peppers and cut them into strips;
Take a cast iron saucepan and heat the oil over medium heat. Fry the bacon there for a couple of minutes. Then add the onion, and when it becomes translucent, add the chili and paprika. After a minute, transfer the contents to a plate and fry the heart in the same oil. When it is golden brown add the toasted onions, peppers and tomatoes. Be sure to add salt, ground pepper and broth to taste. It is important that its level covers the meat. After boiling, place the pan in the oven, which you want to heat up to 200 degrees. Cooking time - 1.5 hours;
Mix starch with 2 tbsp. tablespoons of water and when the heart is ready, pour the mixture into a saucepan. Serve the goulash with the gravy, which should thicken.

Multicooker beef goulash recipe

Today, many housewives use a multicooker to prepare a variety of dishes. The goulash in it turns out to be very tasty, juicy and tender. The amount of ingredients is calculated for 3-4 servings.

You should take the following products: 600 g of beef, a couple of onions, bell pepper, 3 tbsp. tablespoons of tomato paste, 2 tbsp. tablespoons of sour cream, 1 tbsp. a spoonful of flour, carrots, 1 tbsp. water, 50 g each of herbs and oil, salt, pepper and spices.

Everything is prepared in this way:

Rinse the meat, if necessary remove films, fat and divide into medium-sized cubes. Pour the oil into the bowl and select the "Fry" mode in the multicooker. Set the time to 30 minutes. When the oil warms up (after about 10 minutes) fry the beef there on all sides;
Peel and onion, cut into cubes, grate the carrots, and then add to the meat. For the sauce, combine water, sour cream, tomato paste and flour. Mix everything with a whisk. Add the sauce to the bowl and turn on the "Sauté" mode. Cooking time 1.5 hours. After the beep, add the chopped herbs, close the lid and leave for another 15 minutes. insist.

Spicy beef goulash recipe

This dish is for lovers of spicy and savory. This goulash goes well with regular rice and mashed potatoes. Ideal for winter when you need to keep warm. The amount of ingredients is calculated for 6 servings.

For this recipe for beef goulash, you should prepare the following products: 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:

Pour vegetable oil into a frying pan and fry the pieces of beef in it. After the meat is golden brown, pour boiling water so that the water level is 2 fingers higher than the beef. Simmer over low heat;
Cut the peeled onions and peppers into large pieces, and then fry them separately in oil. Fry large tomato slices in another skillet. Add all the vegetables to the meat and add the spices with chopped herbs. Simmer over low heat until tender.

We have presented you the most simple recipes that allow you to prepare a very tasty and truly satisfying dish from the available ingredients. Be sure to prepare it for your family. Bon Appetit!

Delicious goulash can be prepared not only from beef pulp, but also from offal. Due to the use of gravies and correct culinary processing, the dish becomes hefty appetizing and literally melts in the mouth. By varying the composition of the spices, it is allowed to obtain a different final taste.

Consider a few tried and tested recipes that will allow you to prepare an appetizing dish for various side dishes.

Beef liver goulash recipe with gravy

Many people do not like the liver, because it turns out to be dry and bitter. In fact, this offal is hefty appetizing, but it must be properly prepared, considering the existing rules. Be sure to use this recipe in order to cook the liver appetizingly. The number of ingredients is calculated for 6 servings.

Everything is prepared in this way:

It is necessary to remove streaks, films from the liver, and after that, wash it and dry it with napkins. Divide into small cubes, place in a bowl and cover with water. Leave at room temperature for 30 minutes;

Peel the vegetables thoroughly and cut: carrots - into small cubes, onions - in half rings, and pepper - into strips. Pour flour into a bowl, put slices of liver there and mix thoroughly;

Heat the oil in a frying pan and fry the onion in it until golden brown, and then put the liver and continue cooking for 5 minutes, stirring occasionally. Add peppers, carrots and about 100 ml of water. Mix everything, boil and cover. Cook everything for 10 minutes. on low heat;

Finely chop the peeled garlic and chop the thyme. After the allotted time, add sour cream, tomato paste, garlic, thyme, salt and pepper. Mix everything and add 4 tbsp. spoons of water. Simmer under the lid for 15 minutes. After that, leave to infuse for 15 minutes. Serve with any side dish.

Beef lung goulash recipe

The lung is not a famous offal, but in fact it is allowed to make a hefty appetizing dish from it. The main thing is to follow some culinary rules.

Everything is prepared in this way:

In the first step, soak your lung in water for a couple of hours. A similar procedure is needed in order to get rid of excess blood. During this time, it is recommended to change the fluid several times. Later, rinse this offal in running water, dry and cut into slices about 3x1 in size. Place it in a large skillet, add a glass of water and press down on top with a plate or a smaller lid. Cook over medium heat for half an hour, adding hot water if necessary. In order to get rid of the formed foam, rinse the lung slices in running water;

Peel the carrots and rub them on a huge grater. Remove the seeds and veins from the pepper, and then, together with the onion, cut it into half rings. Add vegetables to light and fry in oil. Until ruddy or soft. After that add the pasta and broth. Simmer everything for 15 minutes. At the end, you need to add spices and chopped garlic. Serve with chopped herbs.

Beef heart goulash

The heart is a famous by-product from which many different dishes are prepared. In order for the product to become soft and tender, you need to follow these recommendations. An impeccable side dish for this dish is boiled rice. The number of ingredients is calculated in 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 of canned chopped tomatoes, 2 tbsp. broth, 5 slices of bacon, 1 tbsp. spoon of paprika and vegetable oil, 2 tbsp. spoons of starch, salt and pepper.

Everything is prepared in this way:

Start by preparing your heart to remove veins, film, and fat. Cut it into medium-sized cubes. Cut the peeled onion into half rings and the bacon into cubes. Chili must be cleaned of seeds and veins so that the dish is not too hot. Cut it into small slices. Peel the sugary peppers and cut them into strips;

Take a cast iron saucepan and heat the oil over medium heat. Fry the bacon there for a couple of minutes. Then add the onion, and when it becomes transparent, add the chili and paprika. After a minute, transfer the contents to a plate and fry the heart in the same oil. When it turns brown, add the toasted onions, peppers and tomatoes. Rigorously add salt, ground pepper to taste and pour in the broth. The main thing is that its tier would cover the meat. After boiling, put the pan in the oven, which must be heated to 200 degrees. Cooking time - 1.5 hours;

Mix starch with 2 tbsp. tablespoons of water and when the heart is ready, pour the mixture into a saucepan. Serve the goulash with the gravy, which should thicken.

Multicooker beef goulash recipe

Today, many housewives use a multicooker to prepare a variety of dishes. The goulash in it turns out to be hefty appetizing, juicy and tender. The number of ingredients is calculated for 3-4 shares.

Everything is prepared in this way:

Rinse the meat, if necessary remove films, fat and divide into medium-sized cubes. Pour the oil into the bowl and select the "Fry" mode in the multicooker. Set the time to 30 minutes. When the oil is hot (after about 10 minutes) fry the beef there on all sides;

Peel and onion, cut into cubes, grate the carrots, and then add to the meat. For the sauce, combine water, sour cream, tomato paste and flour. Mix everything with a whisk. Add the sauce to the bowl and turn on the "Stew" mode. Cooking time 1.5 hours. After the beep, add the chopped herbs, close the lid and leave for another 15 minutes. insist.

Spicy beef goulash recipe

This dish is for lovers of spicy and savory. This goulash is deliciously combined with ordinary rice and mashed potatoes. The perfect dish for winter when you need to keep warm. The number of ingredients is calculated for 6 servings.

Everything is prepared in this way:

Pour vegetable oil into a frying pan and fry the beef slices in it. Later, after the meat becomes golden brown, pour boiling water in such a quantity so that the tier of water is 2 fingers higher than the beef. Simmer over low heat;

Cut the peeled onions and peppers into large slices, and then fry them separately in oil. Fry the huge tomato slices in another skillet. Add all the vegetables to the meat and add the spices with chopped herbs. Simmer over low heat until tender.

We have presented you with especially primitive recipes that allow you to prepare a hefty and truly satisfying dish from the available ingredients. Be sure to prepare it for your family. Enjoy your meal!

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 brew 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 a pork lung?

A few rules on how to cook light pork:

Before preparing the lung, we cleanse it of 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 bloody discharge. If the water becomes cloudy, it needs to be changed periodically.
After soaking, put the pork lung in a pan, fill it with water (2/3 of the pan). As soon as the water boils, put one small peeled onion to the lung. Also add salt to taste at this time.
Carefully remove the emerging foam in the lung.
Cook pork lung for 2–2.5 hours, and beef lung for 3 hours. We check the degree of doneness with a fork or knife. When piercing the lung, there should be no bloody discharge.

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

Light Pork Recipe - Lung Goulash

To prepare this recipe you will need:

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

How to cook a pork lung?

Rinse the lung and put it in a pot of boiling water. One part of the lung should have one and a half parts of water.
Cook the light over low heat for two hours.
We take out the finished lung, cut into small pieces, salt, pepper and fry in vegetable oil.
At the end of the process of frying the lung, add the onion (previously finely chopped) and flour into the pan.
We transfer all the contents to an earthen pot and pour 4 glasses of broth in which the lung was cooked. Put tomato paste and bay leaf there.
We preheat the oven and send there a pot with a light, closed with a lid. We keep it there for 20 minutes.
We take out the pot of light from the oven, wrap it with a warm towel and keep it in this form for 15 minutes (the lid is always closed). After this procedure, the goulash is completely ready.

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

Pork lung with soy sauce recipe

Ingredients to cook 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?

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.
Pass the garlic through a press, then add to the light garlic with coriander, seasoning for Korean carrots, basil (you can use dried). After that, put in the refrigerator for an hour and a half and marinate.
When the pork lung is well marinated, you need to introduce beaten eggs into it and mix well. Sprinkle with flour and stir again. Repeat the process with flour.
Add chopped onion to the pork light and fry in oil until transparent golden brown. You can also put cumin in onions. After the onion is ready, the heat should be increased to the maximum and the prepared lung should be put in the pan. It is necessary, quickly stirring, to bring to readiness, that is, wait for the egg and flour to grab - it will take no more than 5 minutes.
Put the pork lung on a Chinese cabbage leaf. It is better to serve green beans or peas as a side dish.

Pork Stew Easy Recipe with Sour Gravy

Ingredients to cook 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 of red pepper and marjoram, black pepper, salt.

How to cook pork lung with sour gravy?

Thoroughly washed and peeled pork lung and heart should be placed in cold water, which should be brought to a boil. After that, the offal must be removed from the broth and put into another saucepan.
Pour fresh water so that it completely covers them, boil, then add salt and cook until half cooked.
Put peeled and sliced vegetables, as well as all the spices in a saucepan with pork lung.
Boil the pork lung until 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.
Stir so that no lumps form, add vinegar, lemon zest, sugar, salt and boil.
Peel the pork lung and cut into slices. Put the meat in the sauce, add the mustard, sour cream and bring to a boil again.
Garnish with lemon slices before serving.

Pork lungs contain a wide range of health benefits. Pork 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 light pork is no secret for every cook, but for housewives, we advise you to try fried pork lungs with onions.

Pork lung with lemon - recipe with photo

Ingredients for making pork lung with lemon:

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 pieces);
fresh lemon juice (from half a citrus fruit);
lemon zest;
ground red bell 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 making pork lung with a photo

To cook the pork lung according to the recipe with the photo, rinse the lung under running cold water. Remove white unnecessary particles. Pat dry with a paper towel. Place the pork lung in a deep saucepan and cover with clean cool water (2 liters). When the water boils, reduce 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 recipe. When the pork lung is ready, add chopped vegetables, garlic, bay leaves and black peppercorns passed through a press to the pan.

Put a piece of lard in a hot skillet. On it you need to brown the sifted flour. Then add sugar and dry parsley, according to the recipe for making pork lung with lemon. Remove skillet from heat and add ground red pepper. Remove the cooked pork lungs from the pan, remove 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 mixture to a boil, add the zest of one lemon, freshly squeezed lemon juice, a teaspoon of vinegar. Put the pork lungs cut into the noodles in the pan. Boil over medium heat for half an hour. Season with pepper, salt and sugar to cook pork lung according to the photo recipe.

At the end of the readiness of the pork lungs dish, add mustard, sour cream and boil for about 5 minutes. Chicken puree or boiled rice are suitable for garnish with pork lungs. Before cooking, pork lungs need to be soaked in cold water, and then just start cooking. A delicious pork lung dish will turn out if you add pork lung to the filling for pies or to brawn and liver sausage.

How to cook light pork delicious - Roman recipe

Ingredients for making pork lung in Roman style:

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

Step-by-step preparation of pork lung in Roman style:

To cook pork lung according to the recipe, heat half the butter and half of the olive oil in a saucepan, add the artichokes, 2 tbsp. l. hot water and simmer in a 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 order above) and cook until tender, according to the pork lung recipe. Season with salt and pepper, add pork lungs to artichokes and stir. Roast the pork lungs for a few more minutes and serve.

Pork lungs with Marsala - recipe with photo

Ingredients for making pork lung with Marsala:

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

Cooking pork lung with marsala step by step:

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

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

Pork lung recipe video

Many by-products are undeservedly forgotten and are rarely used in cooking. The contempt for these products stems solely from an inability to handle them properly and find the best use for them. Nevertheless, brains, scar, lungs are excellent food raw materials. Maybe still try to make goulash from the lungs?

To prepare goulash, you need to take beef lung, onions, tomato puree, premium wheat flour, refined sunflower oil, bay leaf, black pepper and salt.

Rinse the lungs, cut into pieces along the bronchi and rinse again, and then soak in cold water to remove blood. Put the prepared lungs in a saucepan, pour hot water, quickly bring to a boil, remove the foam, close the lid and cook for 1.5-2 hours (depending on the age and type of animal).

Cut the ready-made lungs into pieces weighing about 30 grams, sprinkle with pepper, salt and mix. Instead of salt, you can use a vegetable seasoning with salt.