How to cook easy beef roast. Cooking beef lung: the best recipes
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 a few interesting recipes, as well as cooking technology.
Primary processing of offal
How to properly prepare pork lungs? It's not difficult to do this. 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 a by-product that is subject to various types 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, portion delicious dishes from the lung.
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 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.
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 in 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 that 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 pepper 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.
Post Views:
830
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 them best use. 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, pour hot water, quickly bring to a boil, skim off the foam, cover with a 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.
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 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 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!
Beef lung is a product that is not widely used in cooking. Unfortunately, many housewives simply do not know how to cook it and have no idea how and how much to cook light beef. They don’t even realize how many delicious dishes can be prepared from this product, not only for everyday dinners, but also for festive table. In addition to the variety of dishes and excellent taste, it is also a healthy dietary by-product.
Benefits of beef lung
The lung contains many vitamins and useful substances, therefore, eating it has a beneficial effect on the body. In terms of the content of useful microelements, the composition of beef offal can be equated to the composition of meat, while it contains a lot of protein and connective tissue, but does not contain fat at all. Due to its low calorie content, offal dishes can be classified as dietary.
Vitamins and microelements in the product have a beneficial effect on the cardiovascular system. Consumption also helps strengthen the immune system and improve the functioning of the gastrointestinal tract. For people on a diet, beef lung is the best product. It will replenish the missing protein in the body, but will not affect the figure at all.
However, people who have allergic reactions to beef should treat the offal with caution. And it is very important to properly prepare and cook, since this organ has the ability to absorb harmful substances and heavy metals.
How to choose a good product
A significant contribution to the quality and benefits of the prepared dish is made by choosing a good product. The purchase of beef lung should be taken with great seriousness. If possible, it is worth choosing offal from a young animal, this ensures that the content of bad substances will be minimal. When purchasing a product in stores, it is impossible to determine age; in this case, other criteria should be used.
- If possible, preference should be given to a chilled product rather than a frozen one.
- The color of the lung should be pink, but not bright.
- The surface should be intact, without damage, without mucus or a sticky feeling.
When choosing a frozen product, you need to pay attention to the expiration date; the fresher the offal, the better.
Preparation before cooking
Before you start cooking beef offal, it needs to be properly prepared. If the product is frozen, it should be defrosted naturally, without using water or a microwave oven. Accelerating the defrosting process contributes to the loss of beneficial microelements and vitamins.
Advice! Defrost the product on a cutting board, wrapping it in a towel. This method will preserve more nutrients, and the towel will absorb excess moisture.
The offal must be soaked in several waters for 1.5-2 hours. This is necessary so that the remaining blood and some of the bad substances leave the lung. As it soaks, the water in which the lung is located will darken; it must be drained and the container filled with fresh water. This procedure should be performed until the water stops turning dark.
After the lung is soaked, it needs to be cut into portions, so the lung will cook faster. You can cook the whole beef product, but this makes the cooking process longer. When cutting the lung, you should remove some of the trochleas from it, but you should not pay much attention to this; they are much easier to remove when the offal is cooked.
Heat treatment of offal
After the product has passed the preparation stage, you can begin to cook light beef. How long the cooking process lasts depends on whether the beef offal is cut into pieces, or whether the housewife decided to cook it whole.
Cooking time
If you cook the whole lung, it will take about two hours, depending on the size of the offal. Readiness can be determined by piercing the product with a sharp object. If the beef offal is cooked, it will be easily pierced and will not release pink liquid.
If you cook in pieces, the time is reduced to 35-50 minutes. Depending on further use, if it is prepared for salad, then it should be cooked longer until fully cooked, and if for subsequent frying, then half an hour is enough, because the product will be subjected to further heat treatment.
How to cook properly
Beef offal must be cooked in a special way. First of all, you should choose a fairly spacious pan that will allow you to fill the product with water until it is completely hidden and at the same time leave room for boiling.
When the water boils, active foaming begins, scale and foam should be promptly removed with a slotted spoon. After boiling, you can boil for 15 minutes, and then you need to change the water, since the last remnants of blood and harmful substances have entered it. You can add seasonings and spices to your next water to taste.
A special feature of the by-product is its porous structure and air-filled nature. Because of this, the lung floats and cooking it is not always convenient. Experienced housewives recommend thoroughly mixing the pieces several times to allow the air to escape, then the pieces will float less.
Advice! To cook lung that floats, you can lower a smaller diameter lid into the pan and place a small weight on it.
After the offal is cooked, it can be placed under a press and cooled under pressure, this method will give a dense texture and the lung will resemble a tongue.