Many offal products are undeservedly forgotten and are rarely used in cooking. The contemptuous attitude towards these products stems solely from the inability to process them properly and find the best use for them. Nevertheless, brains, tripe, and lungs are excellent food raw materials. Maybe I should still try making goulash from lungs?

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

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

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

Place the pieces of lung in a deep frying pan with heated oil and fry.

Peel and chop the onion.

Add onion to light.

Fry everything together until the onion is soft.

Sprinkle the dish with flour.

Mix the mixture thoroughly, pour in 2–2.5 cups of the broth obtained from boiling the lungs, add tomato puree and bay leaf.

The question of how much to cook lung usually faces dog owners who prefer to feed their pets natural products. But, even if the component is planned to be used for preparing “human” food, the processing parameters will be the same. One nuance is important here - Beef lung as a whole will have to be boiled for at least 2 hours. At the same time, although it will reach readiness, it will become quite tough and practically inedible. It is better to initially cut the offal into small pieces. In this case, it will take approximately 20-30 minutes.

Thrifty housewives are increasingly using beef lung not only for feeding dogs; with the right approach, it can be used to prepare a completely worthy and nutritious dish, rich in proteins and microelements. The resulting preparation is most often used to make the filling for pies, but in addition to this, there are a number of recipes that allow you to prepare something more refined.

But for this, the beef lung needs to be properly cooked. The following rules and recommendations will help with this:

• First of all, the product must be thoroughly soaked in cold water for at least 2 hours. During this time, the fluid needs to be changed at least 2-3 times.

Advice: By the way, veterinarians and experienced dog handlers do not recommend using lungs and liver to feed dogs. These by-products accumulate many harmful components that can negatively affect the health of your pet. If there is complete confidence in the quality of the product, it should be boiled for animals for as long as for people.

• Next, cut the product into pieces. The optimal size is approximately 7 by 7 cm.
• We place the blanks in a cooking container and fill them with cold water, which should be at least twice as large in volume as the offal.
• You need to cook beef lung for about 20-30 minutes. If the component is planned to be used in a salad, i.e. further heat treatment is not expected, it is better to add another 20 minutes to the base time.
• After the component is welded and cooled, the trachea is removed from it and used for its intended purpose.

To check the degree of readiness of the product, you need to pierce it with a fork or knife. Clear juice will flow out of the finished product. Given the specifics of the fabric, beef lung will float during cooking. To prevent this from happening, it is recommended to press it down with a lid of a smaller diameter than the pan, with a small weight on top. There is another important point - it is also better to cool the finished component under pressure. This will release excess liquid, giving the meat a firmer texture.

Recipes for delicious dishes with beef lung

Once beef lung is cooked, it can be used in a variety of ways. Here are just a few of them:

• Salad. We will need 200 g of boiled product, a large tomato, a couple of cloves of garlic, 100 g of Korean carrots, bell pepper, half a glass of grated cheese, 2 eggs, salt, mayonnaise and some fresh herbs. Cut the lungs into small pieces, peppers and tomatoes without seeds into cubes, lightly chop the carrots and herbs. Beat the eggs, fry the omelette, remove it from the pan and cut into long thin strips. Finely chop or grind the garlic. Mix all ingredients except tomatoes, salt, add mayonnaise. Place the mixture on a plate in a ring and place the tomatoes in the central part.

• Casserole. In addition to 1 kg of boiled lung, we will need a little salt and spices, 1 kg of boiled liver and heart, half a glass of grated cheese, a couple of onions, 2 glasses of milk and 6 eggs. We grind the offal in a meat grinder. In a separate container, mix eggs and milk, beat the mixture, add salt, and add spices. Pour the resulting mixture into the offal, mix everything thoroughly, place the workpiece in a baking dish, previously greased with butter. Fry finely chopped onion in hot oil and place on the meat preparation. Sprinkle all this with cheese and bake in the oven for 40 minutes. It is recommended to serve the finished casserole with sour cream or sauce.

• Strudel. We take 400 g of boiled offal, 500 g of puff pastry, 200 g of minced pork, an onion, salt, an egg, a potato, a clove of garlic, a sprig of rosemary, several fresh champignons and a stalk of celery. We clean all the vegetables, wash them and cut them into small cubes. Heat a little olive oil in a frying pan (soak a sprig of rosemary in it for a minute and discard), lay out the vegetables and fry them for 7 minutes, stirring constantly. Grind the lungs in a meat grinder and mix with minced meat, after which we add the meat preparation to the vegetables and mix everything thoroughly. Add salt and beaten egg to the mixture. Place the resulting filling on the puff pastry, roll it into a roll and bake in a preheated oven for about 40 minutes.

• Cutlets. For 400 g of boiled lung we take the same amount of any minced meat, 4 eggs, a couple of cloves of garlic, salt and 2 processed cheese. If you remove garlic and cheese from the recipe, the product can be used to feed dogs. Grind the lungs through a meat grinder, mix with minced meat and grated garlic, add one egg, salt and spices. Beat the remaining eggs and mix with grated cheese until smooth. From the meat mixture we form cutlets, which we dip in egg-cheese batter and fry until cooked.

There are many options for beef lung dishes and they all have certain gastronomic advantages. You just need to process and combine the components correctly, use only high-quality and fresh products, and do not overcook the main ingredient.

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 retains a soft, melty 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:

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.

Consumption of beef liver is useful 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 is harmful to health?

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 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 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;

Some housewives undeservedly bypass offal products such as liver, heart, and lungs. But in vain, because you can cook wonderful and tasty dishes from them. Let us dwell in more detail on such a product as light beef. We suggest you learn the recipe and step-by-step cooking technology from this article. So, offal dinner.

How to cook beef lung: recipes

The first recipe will be beef lung in tomato sauce. Required ingredients:

• lungs weighing about 300 grams;
• tomatoes - several large pieces (or about 150 ml in volume);
• onion garlic;
• dried celery, parsley, medium carrot;
• pepper, salt;
• for frying - vegetable oil, about 50 ml.

Technology

Beef lung will take you a long time. We suggest preparing the dish step by step.

1 step

The lungs need to be boiled. To do this you will need plain water and a little salt. Rinse the offal and place it in a saucepan. Cook for 1.5 hours. Even if the lungs don’t cook a little in the middle, it’s okay, they will have to be stewed later. After the time has passed, remove the offal from the broth, cool and cut into cubes.

Step 2

Chop the onion, cut the garlic into thin slices. Heat the oil and sauté the vegetables in it. Add chopped beef lung. The recipe suggests that the offal should be lightly fried in oil. Then transfer the vegetables and lungs into a saucepan (you can use a slow cooker), pour in the tomato. If you have whole tomatoes, remove the skins from them and grind them in a blender. The skin can be easily removed if the tomato is scalded with boiling water. Salt and pepper the ingredients.

Step 3

If you are cooking in a saucepan, then set the heat to low and simmer lightly for an hour. In the multicooker, set the “Stew” program with a time limit of 1 hour. While the dish is cooking, it should be stirred several times.

Step 4

After the specified time, the light beef will be ready. The recipe is simple and affordable. Try cooking it. The dish can be served with boiled pasta or rice. Bon appetit!

Light beef: pate recipe

You can make a delicious pate from beef lung. The dish includes:

• boiled beef lungs (about 200 grams);
• chickpeas (about 40 grams dry or 100 grams boiled);
• carrots, onions - 1 small piece each;
• ground coriander, celery parsley;
• pepper, salt.

Technology

The pate is very easy to prepare. It is necessary to grind all the ingredients using a blender or scroll through a meat grinder. Don't forget to peel the onions and carrots first. Place the minced meat on the wrap and shape into a sausage. Tie the ends of the film. Place the pate in a steamer for 20 minutes. Temperatures up to 100 degrees will not damage the cling film. After this, let the sausage cool and refrigerate. The finished dish tastes like it. Good for making sandwiches. Those who like to experiment can be offered to add additional ingredients to the recipe, for example, mushrooms. Bon appetit!

Hello friends, today I present to your consideration lung goulash. Many housewives pass by such a product as beef lung. But in vain, I would still advise you to pay attention to it, because the dishes turn out 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 encountered a number of problems about how to cook it correctly. I was making a salad then, 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 something light. 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 rinse the lung under running water, allow time for the water to drain and cut into pieces. The size depends on what we are cooking. For the goulash, I cut the lung into about 3×1. And put it in a deep frying pan, then pour about 1 glass of water and press it on top with a lid that is smaller than the diameter of the frying pan. Thus, it turns out that the lung will be cooked 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 you need to add water during the cooking process. Cook the lung over medium-medium heat for about 30 minutes, while periodically checking to see if there is water and adding the required amount from the kettle. If you cut the pieces larger, the cooking time may increase by 10 minutes.

We boiled the lung, but there is one BUT! When we cook meat, we skim off 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 lungs 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 g
• 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 of your choice

Preparation:

Boil the lung as written above. Next, grate carrots, chopped bell peppers and onions, add to the light 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 finishing cooking, add coriander, salt, pepper and chopped garlic. At the end of cooking, sprinkle with finely chopped herbs.

You can serve lung goulash with any side dish, rice, pasta, mashed potatoes, or what else I can suggest. A tasty and quite filling dinner. This time I prepared the easy one without any problems and if you follow my tips, you will not have those unpleasant moments that I had when I first decided to cook it. I will have another interesting dish made from this offal ahead, so subscribe to updates and new recipes will be in your inbox. With this I will say goodbye and wish you bon appetit.

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