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Beef lungs stewed
The sight of raw lungs makes you feel uncomfortable, and you can't even imagine what can be made from them? Then this step-by-step recipe is for you! This offal (by the way, the lightest by weight and the cheapest) can be used to prepare incredibly tasty dishes. You just have to start. For example, when stewing with vegetables, beef lungs become very soft and tender, acquiring the unique taste and aroma of the vegetables used. And which ones exactly - you choose. Start with the most ordinary and simple set of vegetables, such as onions and carrots. And for variety, you can season it with sweet (or hot bell) pepper, tomatoes, garlic, and herbs. Don't neglect spices and seasonings.
Ingredients
Show ingredients
- beef lungs – 350 g;
- vegetable oil – as needed (will be needed for frying);
- salt, bell pepper (frozen/fresh), garlic, onion, ground paprika, a mixture of pepper, tomatoes, and carrots – to your liking.
Preparation
- First, rinse the lungs well with cold water, then chop them into small pieces, removing all tough tubes.
- Next, place them on a hot frying pan with preheated oil (there should be about 5 mm of oil in the pan) and, stirring occasionally, fry the meat pieces over medium heat until the meat changes to a dark color.
- Meanwhile, peel and thoroughly wash the vegetables. Cut the onion and tomato into thin rings, slice the carrot into rounds, cut the bell pepper into strips, and slice the garlic thinly.
- Add the vegetables, spices, and a little water (about a cup) to the previously fried lung pieces. Then mix the ingredients, cover with a lid, and simmer everything on low heat for about thirty minutes.
- The ready tender and soft stewed lungs can be served with any side dish or just with the vegetables they were stewed with.
Enjoy your meal!
