Easy goulash recipe. Beef lung goulash. Beef lungs stewed in wine

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

I make goulash from beef lung.
The amount of ingredients is approximate.
- light (beef) - 1 kg
- onion - 1 pc.
- carrots - 1 pc.
- bell 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 always takes quite a long time to cook, at least 2 hours. I cook for 2.30 and sometimes more. I always have a lot of lung at once and I also try to boil it all at once, and freeze the leftovers, cutting them into the necessary pieces, so that I can only take them out and cook them later, and not have to fuss with it again for several hours. Since the product is light and strongly bloated, that is, it increases during the cooking process, I fill a third of the pan with water. I wash the lung, cut off the film here and there, 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 lid ajar. Keep in mind that the lung rises strongly above the water and lifts the lid! Then I take out the pieces of lung with a slotted spoon and cool them. Next, I cut it the way I would like to prepare the dish - either into strips, little finger thick, or into small slices. While the lung is cooling or cooking, I prepare the gravy with frying.

In a frying pan, fry a tablespoon of flour until golden brown and set aside. In a cauldron I fry onions, carrots, tomatoes (you can add bell peppers, I add everything I have). If you don’t have tomatoes, you can use tomato paste or tomato sauce. When the frying is ready, pour in the broth in which the lung was cooked. How much should I fill it in? Probably 1 glass. If later it turns out to be not enough, you can add more. Then carefully add the toasted flour and stir. After boiling, the mixture with flour should thicken a little. Cook for about 5 minutes. If it does not thicken, it means there is not enough flour or too much broth. If you want it thicker, you will have to add flour. Then I add the chopped lungs, add spices - laurel, black pepper, ground cilantro and it simmers for another 30 minutes over low heat under the lid or slightly opening it.
You can serve it with any second course - mashed potatoes, buckwheat porridge, pasta. Sprinkle with herbs on top. The lung turns out soft, juicy and tasty! Bon appetit!

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

Let's look at several tried and true recipes that will allow you to prepare an appetizing dish with various side dishes.

Beef liver goulash recipe with gravy

Many people don’t like liver because it turns out dry and bitter. In fact, this offal is very appetizing, but it must be prepared correctly, considering the existing rules. Make sure to follow this recipe to prepare your liver in a delicious way. The number of ingredients is 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 pepper, 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 this way:

It is necessary to remove veins and 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 them: carrots into small cubes, onions into half rings, and peppers into strips. Pour the flour into a bowl, add the liver slices and mix thoroughly;

Heat the oil in a frying pan and fry the onion in it until golden brown, and after that, add the liver and continue cooking for 5 minutes, stirring. Add pepper, carrots and approximately 100 ml water. Mix everything, boil and cover with a lid. 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 covered for 15 minutes. After this, leave to infuse for 15 minutes. Serve with any side dish.

Beef lung goulash recipe

Lung is not a famous offal, but in fact it can be used to make a very tasty dish. 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, onion, bell pepper, 3 tbsp. spoons butter and herbs.

Everything is prepared this way:

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

Peel the carrots and grate them using 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 golden brown or soft. Later 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 offal from which many different dishes are prepared. To make the product 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 ingredients: a heart weighing approximately 450 g, 3 large sweet peppers, chili, a large onion, 225 g of canned crushed 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 this way:

First, prepare the heart, from which you need to remove the veins, film and fat. Cut it into medium sized cubes. Cut the peeled onion into half rings and the bacon into cubes. The chili must be cleared of seeds and veins so that the dish is not too hot. Cut it into small slices. Peel the sweet pepper and cut it into strips;

Take a cast iron pan 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 turns brown, add the fried onions, peppers and tomatoes. Be sure to add salt and ground pepper to taste and pour in the broth. The main thing is that its tier covers the meat. After boiling, place the pan in the oven, which must be preheated to 200 degrees. Cooking time – 1.5 hours;

Mix starch with 2 tbsp. spoons of water and when the heart is ready, pour the mixture into the pan. Serve the goulash with the gravy until thickened.

Beef goulash recipe in a slow cooker

Today, many housewives use a multicooker to prepare a variety of dishes. The 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 pepper, 3 tbsp. spoons of tomato paste, 2 tbsp. spoons of sour cream, 1 tbsp. spoon of flour, carrot, 1 tbsp. water, 50 g of herbs and oil, salt, pepper and spices.

Everything is prepared this way:

Rinse the meat, remove films and fat if necessary 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 (about 10 minutes), fry the beef on all sides;

Peel the pepper 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 sound signal, add chopped herbs, close the lid and leave for another 15 minutes. insist.

Spicy beef goulash recipe

This is a dish for lovers of spicy and spicy dishes. This goulash goes deliciously with plain rice and mashed potatoes. The perfect dish for winter when you need to warm up. The number of ingredients is for 6 servings.

For this beef goulash recipe, 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 this way:

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

Cut the peeled onion and pepper into large slices, and then fry separately in oil. In another frying pan, fry huge tomato slices. Add all the vegetables to the meat and add spices and chopped herbs. Simmer over low heat until done.

We have presented you with particularly primitive recipes that allow you to prepare a very appetizing and truly satisfying dish from available ingredients. Be sure to prepare it for your family. Bon appetit!

Rinse the lungs under running water and place on a cutting board. Using a knife, cut out the tubes and cut into arbitrary medium pieces. Place them in a deep saucepan and pour plain water into it. Place the pan with the lungs on the stove, turned on at a high level, bring the water to a boil and drain. Fill the pan with water again and bring to a boil again, turn the stove on low and cook the lungs for 1.5 - 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 allow to cool.

Place 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 smaller or a little larger. Then place a frying pan on the stove, turned on to medium level, and pour vegetable oil into it. Place the lungs into the heated oil, add salt and ground black pepper to taste and fry the lungs until light brown, stirring them occasionally with a kitchen spatula to avoid burning. Fry the lungs for 5 – 10 minutes.

While the lungs are frying, peel the onion 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 in size, or smaller if possible. Add onion, sifted wheat flour to the fried lungs and fry the ingredients for 2 - 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 lung broth 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, add 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 leaves, 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 has become too thick, add a little more broth to thin it out. Place the finished goulash on a plate with a tablespoon and go ahead and taste it!

List of recipes

You can prepare many delicious and healthy dishes from beef lung. The benefit of this by-product is that it contains many different vitamins, iron and iodine. The energy value of the product is only 92 kcal. Beef lungs contain less fat than regular meat. The most useful way to prepare this offal is boiling. How long should you cook the lung? You must first remove the trachea, and then cook for no more than 25 minutes over low heat. What can you cook from beef lungs? This article presents the most delicious recipes.

A simple, low-calorie salad recipe. Very tasty and without harm to the body. Ingredients:

two onions;
0.5 kg beef lung;
four potatoes;
200 g mayonnaise;
two pickled cucumbers;
parsley - a bunch;
salt and pepper to taste.

Preparation:

Boil the beef lung until fully cooked.
Chop the offal as desired, and then fry in oil until golden brown along with onion, cut into half rings.
Separately, cook the potatoes until tender.
Cut the finished potatoes and cucumbers into cubes.
Chop the greens and mix in one container with the rest of the products.
Sprinkle the salad with pepper and salt.
Season with mayonnaise. You can take a product with minimal fat content to reduce the calorie content of the dish.

Diet salad is ready to eat. Bon appetit!

Holiday salad

A beautiful and very tasty beef lung salad is suitable for serving on a holiday table. Ingredients:

0.2 kg boiled beef lung;
100 g carrots;
80 g hard cheese;
two tomatoes;
one bell pepper;
two eggs;
a bunch of greenery;
two cloves of garlic;
mayonnaise for dressing;
several tbsp. l. vegetable oil;
salt.

Preparation:

Cut the beef lung into cubes and the carrots into strips.
Remove the seeds from the pepper and cut it into cubes.
Beat the eggs and fry them into a pancake shape, then cut into small strips.
Chop the herbs and garlic, grate the cheese on a coarse grater.
Mix the prepared products in one bowl.
Add salt to taste and season.
You can serve it in any form, for example, put it in a ring and decorate it with a tomato cut into small cubes in the center.

Tasty and appetizing!

Bon appetit!

Delicious homemade pies stuffed with offal. The dish is high in calories, but the taste exceeds all expectations. Ingredients:

0.4 kg lung;
0.5 kg of liver;
half a glass of vegetable oil;
0.5 l milk;
60 g butter;
two onions;
six eggs;
half a glass of sugar;
25 g yeast:
1.5 kg flour;
0.5 teaspoon salt.

Preparation:

Beat five eggs in a bowl, add sugar to them and beat again.
Bring the milk to a boil, pour into the eggs, then whisk thoroughly again.
Add yeast and add 0.25 kg of flour.
Stir and let sit for 30 minutes, covering the bowl.
Soften the butter and add it to the dough along with the vegetable oil.
Add salt, sugar and flour, knead the dough.
Leave for 1.5 hours, lubricated with vegetable oil.
Meanwhile, boil both offal products in separate pans until fully cooked.
Grind them using a meat grinder and mix with sautéed onions.
Add salt and mix the filling thoroughly.
Divide the dough into small pieces and shape them into any shape, placing a tablespoon of filling in the center.
Wrap the pies and place on a baking sheet, after greasing it with vegetable oil.
Beat one egg and brush the top of the pies with it.
Let stand for 20 minutes and then place the pies in the oven.
Bake until golden brown.
Grease with butter and enjoy.

Bon appetit!

It’s very easy to prepare a tasty and healthy soup from offal, you just need to follow the recipe. Ingredients:

50 g onion;
50 g butter;
beef heart and lung - 0.2 kg each;
100 g of barley;
100 g flour;
0.4 kg potatoes;
greens, salt to taste.

Preparation:

Rinse the by-products and remove veins and trachea.
Place in a saucepan, add water and bring to a boil.
Reduce heat and simmer.
Wait until the foam appears, remove it, add salt and herbs.
Rinse the cereal with warm water and add to the soup.
Leave to cook until all ingredients are cooked.
15 minutes before cooking, add diced potatoes.
Add flour and onions sautéed in oil.
Cook until the potatoes are ready.
Before serving the beef broth dish, cut the offal into small pieces and return to the soup.

Bon appetit!

Recipe for low-calorie soup with beans and beef lungs. Ingredients:

beef lung 0.4 kg;
one and a half liters of water;
onion and bay leaf;
5 black peppercorns;
three potatoes;
0.3 kg beans;
parsley - one root;
salt.

Preparation:

Place the beans in a bowl and cover with water, leave for 5 hours or better yet overnight.
Place the offal in a saucepan, add 1.5 liters of water and cook the broth until tender.
Separately, boil the beans until half cooked and drain.
Pour the broth over the beans and add the whole onion to it.
Wait until it boils, add potato cubes and parsley to the soup.
Bring to a boil again and reduce heat slightly.
Cook until beans and potatoes are done.
5 minutes before the food is ready, add salt, bay leaf and pepper to the soup.
Remove the finished beef broth soup from the heat and let it brew for 30 minutes.

Bon appetit!

Quick goulash

Making beef lung goulash is very easy. Ingredients:

one onion;
Bay leaf;
0.5 kg lung;
1 tbsp. a spoonful of flour and tomato paste;
for frying 1 tbsp. l. vegetable oil;
pepper and salt to taste.

Preparation:

Boil the beef until fully cooked and cut into small cubes.
Place it in a frying pan, preheating the sunflower oil.
Season with salt and pepper, add flour and chopped onion, and lightly fry.
Place all ingredients into a saucepan.
Pour two glasses of broth remaining after cooking the offal.
Add tomato paste and bay leaf, cook the goulash for no more than 15 minutes, cover with a lid.

Delicious goulash with a low calorie content is ready. Bon appetit!

An original recipe for making cutlets from beef by-product. Absolutely everyone likes the unique taste and aroma of the dish. Ingredients:

boiled beef lung – 0.4 kg;
2 teaspoons salt;
0.4 kg minced meat;
four eggs;
two processed cheeses;
½ teaspoon black pepper;
3 cloves of garlic;
two onions.

Preparation:

Cut the onion into quarters, and the offal into small cubes.
Pass them through a meat grinder and mix with minced meat.
Beat one egg into the minced meat, add chopped garlic and sprinkle with pepper and salt.
Mix the minced meat, form it into cutlets and set them aside for a while.
Grate the cheese curds onto a coarse grater and add them to a bowl with beaten eggs and salt.
Mix. This will be the batter for cooking.
Roll the cutlets in flour and then in batter.
Fry on all sides in oil until golden brown and serve.

Beef lungs stewed in wine

Cooking offal in a slow cooker preserves the greatest amount of vitamins and other nutrients. Ingredients:

light – 0.8 kg;
hot red pepper – 0.5 teaspoon;
onions – 2 pcs.;
dry red wine – 150 ml;
salt;
ground paprika and herbes de Provence - 1 teaspoon each.

Preparation:

Sauté the onion in the “Baking” mode.
Add seasonings to it and pour wine.
Boil the offal until fully cooked and cut into small cubes.
Add to other products.
Add salt and leave to simmer for 1 hour in the “Stew” mode.

That's all, the dish is ready!

Beef lungs with vegetables in a slow cooker

A delicious second course of beef offal and various vegetables can be prepared in a slow cooker. Ingredients:

Healthy, tasty, inexpensive - a combination of everyday menu components that every housewife is looking for. Every day, those who are responsible for cooking are faced with the question: what to cook? At the same time, I want to pamper my family with something tasty and not harmful.

In addition, it is desirable that the preparation of the dish takes little time, and the products are affordable. There is such a combination. Take pork lung, for example, a meat product whose cost does not exceed 150 rubles per 1 kg.

Lung is useful because it has a smaller proportion of fat in its composition, but at the same time it contains all the elements characteristic of meat products. What can you cook from pork lung?

Let's look at several interesting recipes, as well as cooking technology.

Primary processing of offal

How to properly prepare pork lungs? It's not difficult to do. There are two options for processing the product:

Classical. A method in which the lung is simply washed under running cold water. Then the product can be cut into portioned pieces, and the remains of the trachea, blood vessels, and bronchi must be removed;
Soaking. A procedure that allows you to rid a product of excess blood. Cut the product into pieces of the desired size, removing all excess. Pour a solution of two liters of water with the addition of two tablespoons of 9% vinegar. Place the lung in the solution and leave for 40 - 90 minutes.

After processing the offal using any of the methods, you can begin preparing the dish.

Lung is an offal that is subject to various types of heat treatment. It can be boiled, fried or stewed. Preparing dishes from this offal takes a maximum of 2 hours, of which only 10 - 20 minutes are spent preparing the ingredients of the dish. The rest of the time is spent stewing or cooking. So, a portion of delicious, light dishes.

Pork lung salad with mushrooms

A hearty salad will diversify your everyday menu or be a good addition to your holiday table.

pork lung – 500 g;
mushrooms (champignons are suitable, either fresh or any marinated ones) – 500 g;
onion – 2 pieces;
table salt - a third of a teaspoon;
bay leaves - 2 pieces;
ground black pepper - a pinch;
unrefined oil – 2 tablespoons;
classic mayonnaise - 100 g.

Cooking time: 2 hours.

Calorie content: 254.3 kcal.

Boil the lung in water with salt for 90 minutes. The lung cooks quickly. On average, it will be ready in 40 minutes, but in order for the structure of the product to be more delicate and soft, it is cooked longer;
While the offal is cooking, you need to chop the onion. You can cut it into cubes or half rings. Then fry until golden brown in a frying pan;
Cut the mushrooms into large or small slices depending on your preference. Also fry in oil until tender if the mushrooms are raw. Marinated ones can be lightly browned;
Cut the finished lung into cubes or strips;
Place the cooled fried onions and mushrooms without oil in a salad mixing bowl;
Mix meat, mushrooms, spices with mayonnaise. Lay out the lung, mix all the ingredients. A delicious, and most importantly satisfying salad is ready!

For better taste, the finished salad can be left in the refrigerator for 40 minutes.

Read how to cook pasta with tomatoes and spinach.

How to make saltison from a pig's head at home.

Simple goulash

Goulash made from offal is suitable for both dinner and lunch. At the same time, it will not take much time to prepare and will delight your loved ones with its unusual taste.

offal - 1000 g;
medium carrots - 1 piece;
onions - 2 pieces;
table salt - half a teaspoon;
curry - 1 teaspoon;
black pepper - a pinch;
water - from 1 to 2 liters (depending on the desired consistency of the finished goulash);
vegetable oil - 4 tablespoons;
bay leaf - 1 piece.

Cooking time: 90 minutes.

Calorie content: 167 kcal.

While the goulash is stewing, you can prepare the side dish. Boiled potatoes or buckwheat go well with it.

Pork lung fried in tomato

The offal, fried in tomato, can be eaten either alone or with a side dish.

light – 250 g;
tomato juice or paste diluted with water – 200 ml;
vegetable oil – 3 tablespoons;
salt - a pinch;
pepper or favorite spices - to taste.

It will take 80 minutes to prepare.

And the calorie content is 102.3 kcal.

Wash fresh lung or soaked in water and vinegar and cut into small pieces;
Heat oil in a frying pan, cauldron or frying pan;
Place the offal and fry for three minutes over high heat;
Cover with a lid and leave to fry over low heat for about 30 minutes. You need to make sure that the meat does not burn;
Cut the onion into large half rings;
Add onion to meat and pour in tomato juice. You can use tomato paste with water;
Simmer for another 15 minutes, reducing heat to medium.

You can serve the light dish in tomato in portions, garnished with herbs.

Pork heart with lung: a delicious combination recipe

You can prepare an unusual, tasty, and most importantly inexpensive dish if you buy pork lungs and heart.

Potatoes with giblets in pots

For four pots you will need:

potatoes (medium tubers) - 4 pieces;
light - 200 g;
heart - 200 g;
carrots - 1 piece;
onions - 2 pieces;
hot water or broth – 400 ml;
vegetable oil – 1/3 cup;
black pepper or favorite seasoning - to taste;
salt – 1/3 teaspoon.

Cooking will take 90 minutes.

The calorie content of the dish is 247.38 kcal.

Peel the offal and cut into small slices;
Place the meat in a frying pan and fry in oil until golden brown;
Peel the onions and carrots, chop and add to the offal. Lightly fry;
Pour 100 ml (about half a glass) of hot liquid into each pot;
Mix salt, pepper, seasonings with broth;
Peel the potatoes, cut into cubes and place in pots;
Place fried meat with onions and carrots on top;
Cover the pots with a lid and place in the oven, which must first be preheated to 200 degrees for 30-40 minutes. (See the readiness of the potatoes).

Serve with herbs or sour cream.

A simple recipe for a slow cooker

Have you ever wondered how deliciously you can cook pork lung in a slow cooker? We will help you decide by presenting the following recipe to your attention. Most of the time for preparing this dish will be taken care of by an indispensable assistant in the kitchen - a multicooker. The housewife only needs to prepare the vegetables and meat, which will take a maximum of 20 minutes.

With this method of cooking, the meat turns out aromatic and soft.

light – 500 g;
medium tomatoes - 2 pieces;
small carrots - 2 pieces;
onion – 1 piece;
bay leaf – 2 pieces;
water – 200 – 30 ml;
peppercorns - 3 pieces;
vegetable oil – 1 tablespoon;
salt - a pinch.

Cooking time: 90 minutes.

Calorie content is only 87.11 kcal.

Prepare the meat by removing the trachea and bronchi. And cut it into large pieces;
Pour oil into the multicooker bowl;
Lay out the offal;
Peel onions and carrots;
Cut the onion into half rings and the carrots into rings;
Chop the tomatoes as desired. They can also be peeled;
Place vegetables in a slow cooker and mix with meat;
Fill everything with water;
Cook with the lid closed using the “Stew” program. If it is possible to adjust the time, then set it to one and a half hours.

It can be served on its own or with a side dish of rice or buckwheat.

Second-class meat products are not used in the everyday menu most often due to the fact that many housewives simply do not know how to cook them. Most people think that they can spoil the dish with the specific taste of offal.

On the contrary, such meat goes well with vegetables or mushrooms, as well as pasta, rice, potatoes and buckwheat, or even lentils. The by-products make delicious minced meat for filling pies or pancakes.

Using offal, you can prepare hot dishes, snacks or salads. At the same time, the dishes will be satisfying, tasty and inexpensive.