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Beef Lung Stewed with Vegetables
Instructions
I start by rinsing the lungs thoroughly under cold running water – this is crucial, as offal contains traces of blood and impurities. I rinse them several times until the water runs clear. Then I cut them into small pieces about 2–3 cm in size, carefully cutting out all the tough bronchial tubes – they will never soften during cooking and would spoil the texture of the dish. I work with a sharp knife, removing all the cartilage-like parts.
I place the pieces in a hot frying pan with well-heated oil. There should be enough oil – about 5 mm deep. I fry them over medium heat, stirring, until the meat turns dark in colour. Frying seals the juices inside.
While the lungs are frying, I prepare the vegetables. I peel and wash them. I cut the onion and tomato into thin quarters, the carrot into rounds, the bell pepper into strips, and the garlic into thin slices.
To the fried lungs I add all the prepared vegetables, the spices (half a teaspoon of paprika, a pinch of mixed peppercorns, salt to taste) and about a cup (200 ml) of hot water. I mix everything thoroughly with a wooden spatula. I lower the heat to a minimum, cover with a lid and stew for about 30–35 minutes. It is precisely the slow simmering over low heat that makes the lungs soft and tender – over high heat they would turn rubbery.
I serve the ready stewed lungs with any side dish, or simply with the vegetables they were stewed in. The dish turns out tender, juicy and aromatic.
Tips
- 1
Be sure to cut out all the tough tubes from the lungs – they will not soften even during long stewing.
- 2
Don't skimp on the oil when frying – the lungs should actually fry rather than stew. This creates the right texture.
- 3
Always stew over low heat – over high heat the lungs will turn tough. Slow simmering makes them tender.
- 4
Add a variety of vegetables and spices – lungs absorb aromas well, and this compensates for their neutral taste.
FAQ
Why do the lungs turn out tough? +
Most likely they were stewed over too high a heat or for too short a time. Lungs need slow simmering for 30–40 minutes over low heat.
Can they be cooked without frying first? +
Yes, but frying gives the dish a richer flavour and a better texture. Without frying, the lungs will be more watery.
Which spices work best? +
Paprika, mixed peppercorns, garlic, bay leaf. You can add coriander, turmeric or khmeli-suneli for a brighter flavour.
Which side dish to serve with? +
Buckwheat, rice, mashed potatoes or pasta are ideal. You can serve it with a vegetable salad.
Can the finished dish be frozen? +
Yes, stewed lungs freeze well. Store them in a container for up to 2 months, and reheat on the stove with a little water added.
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