Light stew with onions and potatoes. Recipe: Stewed potatoes with lungs - grandma's recipe. Pork lung fried in tomato

Today I will share with you how to make braised lungs. The dish, of course, is not for every day, but if you have something light in stock, I advise you to have this recipe in your arsenal. It turns out very tasty!
This unusual meat dish in itself is very satisfying, aromatic and, of course, incredibly tasty. In part, it is somewhat reminiscent of beef stroganoff. You just have to tinker with it a little longer. But I assure you, it's worth it. Try it!
Number of servings: 3-4
A simple homemade lung stew recipe step by step with photos. Easy to prepare at home in 4 hours. Contains only 163 kilocalories. Author's recipe for home cooking.

Preparation time: 18 minutes
Cooking time: 4 hours
Calorie Amount: 163 kilocalories
Number of servings: 9 servings
Occasion: For lunch

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Hot dishes

Ingredients for six servings
lung - 1 piece (I have beef)
onions - 6 pieces (medium size)
sour cream - 1 Cup (150-200 ml.)
tomato paste - 1 tbsp. spoon
onions - 2 pieces (large)
black peppercorns - 15-17 pieces
bay leaf - 5-6 pieces
butter - to taste (for frying)

Step-by-step preparation
Prepare all the necessary ingredients. Fill with light water and leave it like that for 2 hours. To prevent the lung from floating, cover the container with it with a plate, and you can place a weight on top.
After this time, take the lung out of the water, rinse it under water, cut it into any pieces that will fit comfortably in your pan, and let it cook for at least 1 hour.
Now we clean the boiled lung from the remaining films, vessels and other inedible little things that we don’t need. Cut it into thin strips.
Cut the onion quite thinly into half rings or quarter rings, place it in a saucepan heated with butter (it can be replaced with just a deep, thick-walled frying pan) and fry for several minutes. It should turn slightly golden.
When this happens, add slices of light butter and a little more butter to it. Fry, stirring, until golden brown and golden brown.
Place the sour cream in a small container, add tomato paste, salt, spices (you can use dried herbs, but this is at your discretion). Mix.
Fill our lungs with the resulting dressing. Add bay leaf and peppercorns. If necessary, add a little more salt (here based on your own taste). Reduce the heat, cover the dish with a lid and simmer for 15 minutes. Serve the finished dish hot!

Many people are skeptical about offal, considering them tasteless and difficult to prepare. Experienced cooks assure that this is a big mistake. Beef lung can be used to prepare delicious dishes suitable for both regular and holiday menus. The main thing is to strictly follow the recipe and know some secrets of handling the product.

How to cook beef lung

Rinse the lung in running water and immediately cut it into portions.
Fill everything with cold water and leave to soak for several hours. When the fluid becomes dark, it should be changed. Do this until the water becomes clear.
Pieces of offal should be placed in a pan and water should be poured in an amount of 2/3 of the container’s volume.
Place everything on low heat, and when the liquid boils, it is recommended to add a whole onion and salt for taste.
You need to cook over low heat, covered, for at least 1.5 hours. It is important to periodically remove the foam that forms on the surface.

To check readiness, you need to pierce the product with a fork. If no blood comes out, then you can turn off the fire. Otherwise, you should continue cooking.

Dish recipes

Beef lung can be served in different ways: boiled, stewed, fried or baked. But you should start preparing any dish with boiling.

The product is used in first and second courses, salads, appetizers and baking fillings.

Pancake pie with beef lung

Ingredients:

0.5 kg lung;
300 g of main ingredient;
75 g dried mushrooms;
2 large onions, salt, spices;
1 tbsp. milk;
2 eggs;
1 teaspoon sugar;
3.5 tbsp. spoons of flour;
200 g vegetable;
50 g butter, 2 boiled eggs and 200 g sour cream.

Preparation steps:

Boil the lung until tender and pass through a meat grinder.
Soak dried mushrooms until soft, then boil them for 30 minutes and mince with onions.
Mix everything well and fry in plenty of oil. If the consistency is too dry, add some mushroom broth.
To prepare the dough, you need to combine flour, a little salt and sugar. Separately, beat the eggs with a small amount of milk. Combine the two masses and stir. Add milk in portions and prepare the dough. Pour another 2.5 tbsp there. tablespoons of heated vegetable oil. Beat with a whisk.
Bake pancakes, grease each with butter.
Place the pancakes with minced meat, brush the top with sour cream and sprinkle with chopped eggs.

Beef lung Vienna style

This is the perfect holiday recipe to surprise your guests.

Ingredients:

750 g lung;
2 large onions;
2 carrots;
1 parsley and celery root, black pepper;
6 white peppercorns;
2 clove inflorescences;
0.5 teaspoons of salt;
3 tbsp. spoons of flour, half a lemon, bay leaf;
4 tbsp. spoons of butter and sugar.

Preparation:

Peel, wash and place the vegetables in a saucepan. Add the offal there and boil it as described above.
Strain the resulting broth. Place 0.5 liters in the refrigerator, and put the remaining liquid on the fire to obtain a concentrated decoction.
Place the lung on a cutting board, cover it with a second board, and place a weight on top. Leave everything for 12 hours. After the time has passed, cut the offal into long thin strips.
Dissolve the flour in a small amount of cold water, and then add 0.5 liters of broth from the refrigerator. Place on the fire and cook for 10 minutes. on low heat. It is important to constantly stir the sauce. Add lemon zest and 1 tbsp. spoon of juice. Add salt, pepper, sugar there and mix everything well.
Add the main ingredient to the sauce and heat over low heat. Separately combine butter and cream. Beat until smooth and add to the dish.

Goulash

Ingredients:

0.5 kg lung;
350 ml broth;
0.5 teaspoons coriander;
4 cloves of garlic;
2 tbsp. spoons of tomato paste, sweet red pepper, carrots, onion, salt, ground pepper;
2.5 tbsp. spoons of vegetable oil and herbs.

Preparation:

Boil the offal according to a well-known recipe.
Peel and grate the carrots coarsely, cut the peppers and onions into cubes.
Fry the vegetables with the main ingredient in hot oil. Then add tomato paste, broth and simmer for 15 minutes.
After that, add the spices, simmer for another couple of minutes and turn off the heat. Serve with chopped herbs.

Sausage pate

Ingredients:

200 g lungs;
40 g chickpeas;
dried carrots, onions, parsley, celery;
coriander and ground pepper.

Preparation:

Boil the lung.
Boil chickpeas until soft.
We combine everything and add dried vegetables and spices;
Using a blender, grind everything until smooth and mix well;
Place cling film on the table, form the minced meat into a sausage and wrap it in film. Tie the ends together like candy. Place the workpiece in a double boiler for 20 minutes. The temperature should not be more than 100 degrees.
Afterwards, cool and put in the refrigerator for a day.

Beef lung salad

Ingredients:

500 g lung;
large onion, carrots,
Maggi mushroom cube;
2 tbsp. spoons of mayonnaise;
3 tbsp. spoons of vegetable oil.

Preparation:

Cut the pre-boiled offal into thin strips;
Cut the onion into half rings, fry in hot oil for a couple of minutes;
Peel the carrots and grate on a coarse grater. Add it to the onion and fry until soft over low heat. Send the chopped bouillon cube there;
Combine the offal with vegetables, season with mayonnaise and serve.

Benefits of beef lung

The offal contains a large amount of protein, which must be supplied to the body daily.

We buy fresh or chilled pork lung. Frozen product is not suitable. Even experienced chefs cannot cook it deliciously.

Onions and peppers give the finished dish a special flavor. It’s better to use ratunda, but then be careful with the seasonings so that it doesn’t turn out too spicy. But carrots don’t go well with light, although if you always use them, try adding a little.

The lung must be soaked in water for several hours, then cleaned from the trachea and cut into small pieces.

Place in an enamel pan and cook for about an hour, regularly skimming off the foam.

Cut the onion into quarter rings.

Pepper - in small slices.

Light half-ready. It must be placed under a press for 30 minutes. Then lightly beat each piece, add salt and pepper. Place in a saucepan with the vegetables and simmer for 40 minutes over low heat.

If you are using a slow cooker. Just select the "Stew" mode.

The lung is ready. The gravy also turns out very good. As you can see, everything is very simple. Just remember to keep it under pressure. This will make the pieces denser. Not everyone likes airborne ones. Bon appetit.

Before using lungs for food, they must be properly selected and prepared (processed).
Fresh lungs have a juicy bright pink color and a shiny surface.

If you buy a product at the market, make sure it has a laboratory stamp on it. When cooked, the ink print will disappear.
Before cooking, you need to remove the remains of the trachea and other respiratory tract from the lungs. Frozen lungs should thaw completely at room temperature (you can leave the product in the refrigerator, but it will take longer to defrost).

Wash the offal thoroughly, cut into pieces, rinse again and soak in cold water for several (3-4) hours. The lungs have many blood vessels, so the liquid must be changed several times until the product turns a pale pink color.

Then place the lungs in a large, deep saucepan and fill with cold water, but not to the top, as they are filled with air and easily float to the surface.

Be sure to remove the resulting scale with a slotted spoon, add seasonings (salt - about 1 tsp, a few peas of allspice and black pepper, 2-3 bay leaves, a whole peeled onion) and cook for 1 hour over low heat (do not cover close, otherwise foam will leak out of the pan). During cooking, it is necessary to turn the pieces over so that they cook evenly.

During the cooking process, the offal will decrease in size and become heavier. To check readiness, pierce a piece with a fork - if the juice released from the lungs is not red, but brown, then they are ready to eat.

Ready-made light meals not only have a pleasant taste, but are also low in calories.
Among the many recipes for pork lung, the most common is its use as a filling.
Cut one large or two medium onions into larger pieces and lightly brown them in a frying pan with vegetable oil (1-2 tbsp).

Pass the still warm product through the auger of a meat grinder along with the onion poached in large pieces. Don’t skimp on the onion, then your “minced meat” will never be dry. Salt and pepper to taste.

This “minced meat” is perfect for making dumplings, pancakes, and pies. They can also be used to stuff peppers, cook navy-style pasta, and lasagne. Pies with this filling and potato or vegetable casseroles will also be delicious.

If desired, you can add pre-boiled pork heart and liver to the ground pork lungs, thereby making the liver more meaty and flavorful.

Beef and pork lungs are an offal that makes quite tasty dishes. If you are wondering what you can cook from light, this article is for you. We offer several recipes.

Beef lung goulash

For this dish you need:

kilogram of fresh lung (beef);
several (2-3) heads;
tomato paste - spoon (table);
package (200 grams) of sour cream;
ground black pepper, salt;
wheat flour - 2 tablespoons (tablespoons).

Technology

How to cook light? First, soak it in cold water for a couple of hours. Remove the film with a knife. Cut the offal into portions. Boil in water for half an hour. Don't forget to add salt. Then rinse. Heat oil in a frying pan. Fry the chopped onion in it. Roll each slice of lung in flour and place in the same pan. Pepper a little, add chopped herbs (optional). Fry everything together for about 10 minutes. Mix sour cream with tomato paste and 1/3 cup of plain water. Pour the liquid into the pan and simmer for half an hour. Now you know how to cook easy. The result was a delicious goulash made from offal. Bon appetit!

Beef lung salad

For a delicious salad you will need:

boiled light beef weighing 200 grams;
fresh medium-sized tomato - 2 pieces;
Korean carrots weighing 100 grams;
bell pepper - 1 piece;
hard cheese weighing 80 grams;
chicken egg - 2 pieces;
a bunch of greenery;
vegetable oil for frying;
mayonnaise for dressing;
garlic cloves - 1-2 pieces;
salt.

Technology

You should start with the offal. How to prepare light for salad? First you need to wash it and boil it in salt water. Then cut into small (1x1 cm) cubes. Chop the Korean carrots into smaller pieces. Peel the pepper from partitions and seeds. Cut into cubes. Beat two eggs, pour the mixture into a frying pan with vegetable oil and bake a pancake. In the future, it needs to be cut into strips. Combine all the ingredients in a salad bowl, add chopped garlic, add a little salt, and season with mayonnaise. Place a ring on a dish and place a diced tomato in the middle. Decorate to taste.

How to cook easy in a slow cooker

Simple and quick easy will require the following ingredients:

boiled beef lung weighing 500 grams;
onion weighing 100 grams;
50 ml vegetable oil for frying;
100 ml sour cream or cream;
potatoes for garnish.

Technology

How to cook easy in a slow cooker? Boil the offal in salted water for half an hour. Cut it into small pieces. Heat oil in a slow cooker, add chopped onion. Sauté for 5 minutes. Do all this in the “Baking” mode. Then add the chopped lung to the onion. Fry for another 10 minutes. Pour cream or sour cream over the ingredients. Add salt and pepper. Set the "Stew" function for 40 minutes. After the specified time, the stewed lung in cream sauce will be ready. Divide the dish among plates. Boil potatoes for a side dish. Sprinkle with dill and enjoy! Bon appetit!