What are the benefits of beef lung? Beef lungs

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 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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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 the holiday 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 nutrients, so 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 capacious 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 stirring 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.

In the hands of a skilled specialist, any offal can be transformed into delicious dishes. The opposite is also true: an incompetent approach can ruin the best meat. However, one should not think that offal is used for food due to lack of funds: often dishes skillfully prepared from liver, kidneys or lungs are superior in originality and taste to banal cutlets or dumplings.

Composition and calorie content

Beef lung is a dietary by-product with a low fat content and a large amount of protein, consisting of:

proteins - 16.3 g;
fats - 2.4 g (of which saturated acids - 0.85 g, cholesterol - 240 mg);
water - 80 g;
ash residue - about 1 g;
calorie content - 103 kcal.

Did you know? The famous Caucasian dish kaurma is prepared from beef offal - lung, liver and heart.

Vitamins:

PP - 4 mg;
C - 38.6 mg;
B12 - 0.0037 mg;
B9 - 0.012 mg;
B6 - 0.04 mg;
B5 - 0.9 mg;
B2 - 0.22 mg;
B1 - 0.048 mg;
A - 0.014 mg.

Minerals:

selenium - 0.0442 mg;
- 0.02 mg;
copper - 258 mg;
zinc - 1.59 mg;
iron - 7.94 mg;
phosphorus - 225 mg;
potassium - 338 mg;
sodium - 197 mg;
magnesium - 15 mg;
calcium - 9 mg.

Important! When purchasing beef lung, you should first of all focus on color and weight. This combination is ideal: weight - 2–3 kg, soft pink, uniform color, without spots or mucus.

What are the benefits of beef lung?

Many by-products compare favorably with other parts of the carcass with lower fat content: this is understandable, because there is less adipose tissue and more muscle tissue, therefore, the protein content (and with it amino acids) in such tissue is higher.

Lung tissue is generally rich in vitamins and minerals. The following vitamins should be highlighted:

A- participates in redox reactions, metabolic processes, and in the formation of proteins from amino acids. Essential for the normal condition of bone tissue, it is a strong antioxidant that prevents aging and the development of cancer processes.
Group B- normalizes the functioning of the heart and blood vessels, central nervous system, brain, water balance, and is responsible for hematopoietic processes. Takes part in the formation of red blood cells, removes toxins, and is responsible for energy exchange. Has a beneficial effect on the condition of the liver and reproductive system.
PP- prevents the development of pellagra, reduces cholesterol levels and the risk of atherosclerosis, indispensable for the normal condition of the skin and hair.
C- has a general strengthening effect, increases immunity, is an excellent prevention of flu and colds, and an excellent remedy for scurvy.

Micro- and macroelements contained in this by-product are indispensable for the normal functioning of the cardiovascular and endocrine systems, and have a beneficial effect on the condition of bones, hair and skin.

With all the above beneficial qualities, beef lung has another important property - it is a low-calorie product.

Did you know? To understand how dietary a product beef lung is (103 kcal per 100 g), let us compare, for comparison, the calorie content of other types of meat: white turkey - 115 kcal, chicken breast - 164 kcal, chicken thigh - 207 kcal, category I beef - 218 kcal, category I lamb - 209 kcal, pork - 316 kcal. As you can see, this offal is lower in calories than the recognized leader in this category - white turkey; in the rest of the meat the fat content is several times higher.

Possible harm

A few words should be said about the possible negative aspects of eating offal:

Lung is part of the beef carcass, and this meat is most often well accepted by our body. However, individual intolerance (for example, to beef protein) is still possible.
Most offal products can cause an increase in cholesterol. If you have problems associated with this circumstance, you should eat the product with caution.
The lung may contain harmful substances that can be completely removed only after a fairly long pre-soaking and prolonged cooking.
You should not purchase offal of questionable freshness, which has traces of wounds, stains or mucus. Not only can nothing tasty come out of it, its consumption is dangerous to health.

How to properly cook offal

There are many recipes for preparing beef lung. In some dishes, offal is one of the ingredients, in others it is the base.

But all recipes have one thing in common: the lung must first be properly processed for subsequent final preparation.
In order for you to be satisfied with the result of your culinary delights, you need to follow some simple basic rules, regardless of what exactly you are going to cook:

Wash the offal thoroughly with cold water under the tap.
Armed with a knife, we remove everything unnecessary: the trachea, films, etc., leaving only the lung tissue.
Place the cleaned lung in a suitable container, fill it with cold water and leave. As soon as the water darkens (after about 1–1.5 hours), change it to fresh water, and so on until the water remains clear.
We rinse the product again and put it in the pan. It is necessary that the water completely covers the lung, and its level should not exceed 2/3 of the height of the pan.
We take a lid with a diameter smaller than our pan and press it down on the contents so that the parts do not rise to the surface during cooking.
Place the pan on low heat and bring to a boil. After boiling, remove the foam, add a pinch of salt and onion. Slightly increase the heat (the boiling process should be below medium intensity) and cook for about 1 hour 30 minutes.

The resulting boiled lung is an excellent semi-finished product - the basis for further use in the preparation of various dishes - goulash, beef stroganoff, pate, etc. A lot of delicious dishes can be prepared from beef lung, as from most other similar products. Moreover, from a nutritional point of view, such food is often healthier for our body than, for example, fatty pork.

Important! Readiness can be checked in the following way: pierce the lung with a fork and look at the discharge - traces of blood indicate that the product is raw, clear juice is a sign of readiness.

Perhaps the only difficulty can be caused by some complexity and a rather long preparation time for the offal. But by following our recommendations and showing a little patience, you can please yourself and your loved ones with original, tasty, and most importantly, healthy dishes.

How to cook beef lung: recipes

Some cooks unjustifiably ignore such an offal as lung. It is considered a product of no particular nutritional value. But this is in vain. After all, the lung contains a lot of elastin and collagen. If you know how to cook beef lung, you can get a very tasty dish. It could be a delicious salad or aromatic soup. The main thing is to remember some of the subtleties of preparation.

Preparatory work
Before you cook beef lung, you need to prepare it. We clear it from the respiratory tract and trachea and rinse thoroughly. Then put it in a saucepan and fill it with water.
It is advisable to place a weight on top so that the lung does not float up. By the way, in some countries, dishes made from this offal are considered traditional. The cooking time for the lung depends on its type. If the piece is large enough, it needs to be cooked longer. Beef lung takes longer to cook. This offal requires cooking for almost any recipe.

Beef lung in sour cream
Beef lung, the recipes for which are presented here, is very easy to prepare. The main thing is to prepare the product correctly so that the dish turns out tender and tasty. For the following recipe you will need a kilogram of beef lung, two large onions, one carrot (large), vegetable oil, salt, a glass of good sour cream or cream and spices. First, we wash the offal, remove all excess and cook for about two hours. You can pre-soak the lung in water for an hour. Then we take it out and cut it into pieces. Cut the onion into half rings, and cut the carrots into three using a grater. Fry the chopped lung in a frying pan with some oil until golden brown. Then put the onion in the frying pan, and after five minutes - the carrots. Don't forget to stir constantly. Add salt and spices to taste and pour in sour cream. Simmer the dish for about 7 minutes until cooked. When serving, you can decorate it with herbs.

Goulash from lung
One of the most popular dishes made from this offal is goulash. Before you cook beef lung, you need to choose a good recipe so that the result does not disappoint you. Let's take the offal itself (1 kilogram), two medium onions, a large spoon of tomato paste, the same amount of flour, salt and spices to taste. Light beef dishes always begin with boiling it. We wash the offal, fill it with cold water and put it on fire. When the liquid boils, be sure to skim off the foam. Cook for about 1.5 hours. Light beef dishes Then remove the lung from the water and cut into large pieces. In a separate saucepan, lightly fry the chopped onion. Then add tomato paste, and after a while flour. Mix everything well and pour in a little broth left over from cooking the lungs. Mix well so that there are no lumps. Simmer for about 5 minutes. After this, add the lungs to the sauce, add spices and cook for about 30 minutes over low heat. This dish can be served with any side dish.

Beef lung salad
Beef lung, the recipes for which are presented in this article, can also be used in salads. The result is a tasty, light and at the same time nutritious dish. Take 600 grams of offal, two medium onions, salt, spices (pepper) and a little sugar. Cut the onion as thin as possible, and then sprinkle it with sugar and pour vinegar over it. Leave it aside for 15 minutes. Before cooking beef lung, it must be boiled, as in previous recipes. Then cut it into pieces and add the squeezed onion. Salt and pepper to taste and season with mayonnaise. It is best to refrigerate this dish for 2 hours before serving. Light beef salad turns out to be very tender if the offal is properly boiled.

Stewed lung with mushrooms
Beef lung is best when stewed. Delicate and aromatic sauce will be a wonderful addition. To prepare, you need to take 500 grams of offal, 200 grams of champignons, a large spoon of capers, two large onions, 500 milliliters of meat broth, salt and ground black pepper. Pre-boil the lung until tender so that it is soft and tender. Pour out the broth; we won't need it. Then we cut the offal into pieces, removing all unnecessary tubes. We determine the size of the pieces according to our taste. Peel the onion and cut it not very finely. It will become soft during the cooking process. We wash the mushrooms and also cut them into large pieces. Fry them with the addition of vegetable oil, which can be combined with butter, so the gravy will be tastier. After that, put them in a separate bowl, and put the onions in the frying pan. It also needs to be fried until transparent. Grind the capers as finely as possible. Combine onions with mushrooms in a frying pan and mix. Then we lay out the lung. When it warms up, add the capers. Mix everything, salt and pepper to taste. Now it's time for the broth. You can replace the meat broth with vegetable broth or simply add water. Cover the frying pan with a lid and simmer the lungs for about 1.5 hours. During this time, the amount of fluid may decrease. In this case, add a little broth. It turns out very tasty and tender light. Eat with pleasure.

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.
Then 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.