How to cook light beef

Dishes from by-products are not only tasty and healthy, but also quite economical, therefore they are very popular. However, not knowing how to prepare a beef lung, many housewives undeservedly deprive such product of attention. But from the lungs it turns out very interesting, satisfying, but at the same time dietary dishes. Moreover, cooking them is a snap.

Selection and preparation of beef lung

Selection and preparation of beef lung

If you decide to cook this by-product, be attentive to its choice. A good, fresh beef lung should have a uniform texture, have a pleasant pink color. He is also supposed to be cleansed of blood.

Before cooking, soak the lung in water for a couple of hours, changing it several times (until it becomes transparent). Then rinse the by-product well under the tap, peel off the films and trachea.

In most cases, the beef lung must first be boiled, even if you later fry it. To do this, cut the offal into large pieces and place in a container. An important point: the lungs will float when cooking, so it is best to boil them in a deep frying pan, covered with a lid, smaller in size. If you are cooking meat in a saucepan, also use a small lid, crushing it on top with some weight. Boil for 40 minutes lightly in salted water, then rinse again with water to remove the foam.

Dishes of beef lung

So, you bought an offal and even prepared it for further processing. What can be cooked from beef lung? In fact, they make everything from it: salads, soups, goulash, meatballs, homemade sausage, stuffing for pies and even puddings! In Germany, this product is a component of many dishes of national cuisine: liver sausage, strudel, Vienna lamb. Choose the most preferred recipe and start cooking!

Light salad

One of the easiest answers to the question of how to cook a beef lung tasty is to make a salad.

Light salad

Ingredients:

  • light - 200 g;
  • egg - 2 pieces;
  • carrots (fresh or in Korean) - 100 g;
  • tomato - 2 pcs;
  • hard cheese - 100 g;
  • Bulgarian pepper - 1 pc;
  • garlic - 2 cloves;
  • salt - to taste;
  • vegetable oil - 2 tbsp. l .;
  • mayonnaise - for refueling;
  • Greens - for decoration.

Cooking:

  1. Boil the lung as stated above. Allow to cool and cut into small pieces.Light salad: a recipe
  2. Cut pepper into cubes. Remove the carrots from the packaging. You can use fresh carrots, cut it into strips.Light salad: vegetables
  3. Beat the eggs and fry in vegetable oil like a pancake.Light salad: egg pancake
  4. Cut the egg pancake into strips.Light salad: eggs
  5. Grate cheese, press garlic.Light salad: cheese
  6. Mix the ingredients in a salad bowl, season with mayonnaise and garnish with tomato slices and greens.

It turned out very beautiful and delicious salad on the festive table.

Light Soup

From the by-products are very nourishing, rich and delicious soups.

Light Soup

Ingredients:

  • light beef - 500 g;
  • parsley root - 150 g;
  • celery root - 150 g;
  • potatoes - 2 pieces;
  • buckwheat - 100 g;
  • onions - 1 pc;
  • carrots - 1 pc;
  • pepper, salt - to taste.

Cooking:

  1. Wash the lung, chop, cover with water and place on the stove.
  2. Wait for boiling and cook for another 2 hours, not forgetting to remove the foam. To prevent the meat from floating up, press it with a lid.
  3. Cut onions and carrots into cubes or strips, fry.
  4. Clean the roots, cut into strips.
  5. Put the vegetables in a saucepan and cook for 10 minutes.
  6. Pour the chopped potatoes.
  7. After 10 minutes, add the washed buckwheat, zazharku and spices.
  8. Boil another 20 minutes, and then let it stand under the lid.

Other ingredients can be added to this fragrant soup.

Light goulash

A very simple recipe for tender goulash.

Light goulash

Ingredients:

  • light beef - 500 g;
  • carrots - 1 pc;
  • onions - 1 pc;
  • Bulgarian pepper - 1 pc;
  • garlic - 3 cloves;
  • coriander - 0, 5 tsp;
  • tomato paste - 2 tbsp. l .;
  • vegetable oil - for frying;
  • salt pepper.

Cooking:

  1. Boil light and cut into thin strips.
  2. Cut the peppers and onions into cubes, rub the carrots coarsely.
  3. Fry the lung and vegetables for a few minutes in the oil.
  4. Add 350 ml of boiling water, add tomato paste. Extinguish 15 minutes.
  5. At the end, season with coriander, salt and add pepper and garlic.

Pieces of beef lung with vegetables, prepared in this way, as if melting in the mouth.

Beef lung in a slow cooker

The recipe of how to cook beef lung in a slow cooker will be useful to any hostess.

Beef lung in a slow cooker

Ingredients:

  • light - 600 g;
  • onions - 1 pc;
  • carrots - 1 pc;
  • dry wine (red) - 150 ml;
  • hot pepper - 0, 5 tsp .;
  • spices (basil, rosemary, thyme, mint, etc.), salt.

Cooking:

  1. Wash and boil the lung. Cool and cut into cubes.
  2. Cut the onions and carrots and put in the multicooker bowl. Place the pieces of the lung on top.
  3. Add seasonings, salt and pour over the wine.
  4. Stir and cook in the Quenching mode for an hour.

Light, cooked in a slow cooker, perfectly preserve useful properties.

Beef lung cutlets

If you do not know how to cook beef lung, so that it comes out particularly soft, delicate, tender and juicy, use this recipe.

Beef lung cutlets

Ingredients:

  • light - 400 g;
  • ground beef - 400 g;
  • egg - 4 pieces;
  • soft cheese - 150 g;
  • onions - 2 pcs;
  • garlic - 4 slices;
  • salt, pepper, vegetable oil.

Cooking:

  1. Mince the boiled lungs. Also chop the onion.
  2. Mix with minced meat, add 1 egg, spices, squeezed garlic.
  3. Blind the cutlets.
  4. Mix soft cheese with whipped eggs.
  5. Roll the patties in flour and then in a mixture of eggs and cheese.
  6. Fry on each side for 15-20 minutes.

Making chops is really easy, but the taste is unique!

Viennese beef lung

How to cook beef lungs in the tradition of German and Austrian cuisine? A detailed recipe with a photo will help you to do this.

Viennese beef lung

Ingredients:

  • light beef - 700 g;
  • carrots - 1 pc;
  • onions - 1 pc;
  • cream - 4 tbsp. l .;
  • parsley and celery roots - 100 g;
  • Lemon juice - 1 tbsp. l .;
  • peppercorns - 6 pieces;
  • carnation, bay leaf;
  • thyme - 0, 5 tsp .;
  • capers - 2 tbsp. l .;
  • butter - 2 tbsp. l .;
  • flour - 3 tbsp. l .;
  • salt, sugar.

Cooking:

  1. Peel the roots and cut. Put in water, wait for the boil.
  2. Wash lung and dip in boiling water. Boil for about an hour.
  3. Take the lung out of the broth, put it on the board, cover the top with another board and press it down with a load. Leave for 12 hours.
  4. Broth strain.
  5. Pour ½ liter of broth into a deep frying pan, add flour diluted with water.
  6. Boil the sauce for 10 minutes, stirring occasionally. Add pepper and salt, as well as sugar, capers and lemon juice.
  7. Pour sauce light and put on medium heat.
  8. Melt butter and pour cream into it, and then whisk. Add to sauce.

The original dish with savory, exquisite and delicate taste is ready!

Preparing a beef lung from one of these recipes, you will understand how tasty, rich meat juices can be such a by-product. In addition, it is also incredibly useful: it contains a considerable amount of vitamins (groups B, A, PP, C), mineral substances (calcium, magnesium, potassium, iodine, iron, zinc). Also in the beef lung there are irreplaceable proteins responsible for the preservation of health, youth and beauty of our skin. And due to its low calorie content, it can be used as a diet food. By incorporating this by-product into your diet, you take care of your health and appearance, remaining in excellent shape until the elderly.

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