How to fry light beef recipe. Goulash from the lungs. How to cook beef lung. Lung salad

Beef lung is an offal widely used in cooking. In many European countries it is practically not eaten, but in Germany there are a large number of dishes, one of the ingredients of which is this particular product. boiled, fried, stewed and baked, added to salads and toppings, cutlets are made. But what is the use of offal and how to cook it correctly - it is important for every housewife to know.

What light beef looks like in the photo:

The lung of an adult cow is considered a dietary food, the composition of which has a beneficial effect on many functions of the human body.

Beef offal is useful for athletes and people who watch their weight. It is low-calorie, because it contains only 92 kilocalories per 100 grams, also 16.2 g of protein, 2.5 g of fat, no carbohydrates. It is rich in proteins, vitamins and minerals, which is extremely important in the cold season, during stress and physical exertion. The use of the product will help strengthen the muscles.

Useful properties are provided by the presence of such elements:

phosphorus;
potassium;
sulfur;
sodium;
calcium;
magnesium;
iron;
a nicotinic acid.

There are other types of vitamins, but they are presented in small quantities.

Dishes with this by-product are recommended to be taken to improve the condition of the skin, maintain immunity, strengthen the nervous system, and optimize blood quality. Due to the iron content, doctors recommend using offal to people suffering from iron deficiency anemia, insufficient muscle mass and neurological diseases.

It is perfectly accepted by the human body. However, the possibility of individual intolerance should not be ruled out. There are a few more important points:

The product can cause an increase in cholesterol. If there are problems with it, do not abuse the product.
If you do not pre-boil the lung or do it incorrectly, there is a chance that you will not completely get rid of harmful substances. Therefore, it is important to know exactly how much to cook light beef in time until cooked.
The offal is not the first freshness, with damage, mucus or stains is very dangerous to health. It is better not to cook it at all - neither to people nor animals.

Selection and storage

It is the largest organ in the sternum of a cow. It weighs 2-3 kg, but in some cases, the weight can reach 4 kilograms.

Buying a product always starts with a choice. The quality and degree of freshness will determine the benefits of the dish and its taste qualities. Going to the market or shop you need to pay attention to:

Color– bright pink, without blood clots.
Elasticity- Tested with finger pressure. After touching, the surface of the product should return to its previous shape. If a dent remains, the product is not fresh.
Smell- the body does not have a strong odor. Not strong and pleasant aroma testifies to freshness. Foreign odors appear as a result of improper storage and deterioration.
Weight– the larger the lung, the older the cow. The three-kilogram organ belongs to an old animal. It is poorly digested and may contain toxins accumulated over the life of the cow. For food, it is better to choose a product weighing about 2 kg.

For storage, the by-product must be cooled. In this state, it is stored for 48 hours. The temperature should be maintained within 5-8 °. You can use deep freeze. At -20° all beneficial features stored up to 5 months.

Preparation and cooking: how much to cook light beef

Before cooking, the lung should be prepared. It is washed, cut into pieces and the inner veins are removed.

After that, the organ should be placed in boiling water, which is salted and added Bay leaf. You need to cook light beef for at least 20-25 minutes, periodically removing the foam from the surface of the water. After full readiness, cool and remove the film.

You can cook the organ both in a saucepan and in a slow cooker. Depending on the chosen method, the cooking process is somewhat different.

in a saucepan

The lung has a porous structure. Inside, it is saturated with air, so during the cooking process it rises to the surface and you should not try to immerse it back into the water. In order for the organ to be in water, it can be covered with a lid smaller than the diameter of the pan, and a small load, about 1 kg, can be placed on top of the lid.

You need to cook for at least 20 minutes.

The older the animal to which the lung belonged, the longer it should be cooked.

In a slow cooker

Fill the lung with cold water and hold it for a couple of hours. During this period, it is better to change the water 1-2 times so that the meat turns out clean.
The trachea and bronchi are pre-cut so that they do not crunch on the teeth in the finished dish.
The lung is placed in a bowl, filled with water, and a steam basket is placed on top. Thanks to this manipulation, the product will not pop up.
The boiled pieces are cooled under pressure to achieve a dense structure similar to beef tongue.

In a multicooker for cooking offal, it is recommended to select the "Extinguishing" mode and cook it for 30-60 minutes.

How to cook delicious beef lung: simple recipes

The product can be used in the creation of many simple and unusual dishes. Food will be not only useful, but also varied.

Video on how to cook light beef:

simple soup

For the preparation of dietary and delicious soup from light beef you will need the following ingredients:

1 kg offal;
300 gr. parsley root and celery root;
100 gr. buckwheat;
2 carrots;
bulb;
3 potatoes;
3 bay leaves;
3 black peppercorns;
salt, vegetable oil and 4 liters of distilled water.

Also for the process you need to prepare paper towels, a saucepan, 2 cutting boards, 2 knives, a spatula, a slotted spoon, a colander and a deep bowl.

Soup preparation consists of several stages:

Rinse and dry offal with towels, cut, peel off tubes, cut into pieces and put to boil over medium heat. Periodically, you need to remove the gray foam with a slotted spoon. Cook until done. Readiness is checked by piercing with a knife or fork.
Sort and rinse the buckwheat in a colander under running water. Leave to drain.
For the dressing, peel the onions and carrots. Cut into medium cubes. Fry in a pan with vegetable oil. Simmer for 5-7 minutes until the carrots are soft.
Peel the roots, cut into strips and add to the broth. Then cut the potatoes into cubes and also send to the pan. Boil everything for 10 minutes.
Pour in buckwheat and add dressing. Throw bay leaves, peppercorns into boiling soup and salt to taste. Stirring, cook for 15-20 minutes until the cereals and all vegetables are ready.

The soup is ready. Can be served at the table. Put on a plate, if desired. homemade mayonnaise or sour cream, add croutons or croutons.

Salads

To prepare a simple salad, you will need 0.5 kg of offal, onion, carrot, bouillon cube, mayonnaise and vegetable oil.

Recipe:

offal boil and cut into strips;
fry onion sliced \u200b\u200bin half rings in vegetable oil in a pan;
grated carrot and crushed cube add to the onion, simmer for 15 minutes;
we collect the salad: mix vegetables and offal in a bowl, season with mayonnaise.

Extraordinarily delicious salad from beef lung with egg. For him, you need to prepare:

light - 300 gr.;
boiled potatoes - 5 pcs.;
dressing for pickle (Maggi) - 1 package;
green onion- 0.5 beam;
dill - 1 bunch;
egg;
fresh cucumber - 2 pcs.

The salad is dressed with mayonnaise, grain mustard and lemon juice.

Cut offal and cucumber into strips. Chop greens and grate potatoes. Make a refill. Collect lettuce in layers:

meat;
sauce;
greenery;
potato;
dressing for pickle;
grated egg;
sauce.

Top the dish with fresh cucumbers, crumbled yolk and chopped herbs.

cutlets

The dish turns out tasty and satisfying, as well as budget.

Grind the boiled lung with a blender, combine with the egg, herbs and sour cream. Minced pepper and salt. For density, semolina is added. Mix and form patties. Before frying, roll in cornmeal fry in hot oil until done. Serve with garnish.

Pate

Snack pate is prepared for breakfast, snack or for a full meal. dinner table. The recipe is simple:

Boil offal.
Fry onion half rings.
Pass both ingredients through a meat grinder.
Combine the mixture with raw yolks. Add crushed garlic, cream, breadcrumbs and spices. Mix until smooth.
Fold the workpiece into a heat-resistant bag that can be cooked. Give the bag the desired shape by dragging it with a thread, and place it in water. After boiling, cook for 30 minutes on low heat.

The pate can be baked in a mold in the oven. This will require 180 ° and half an hour of time. The dish is cooled and sent to the refrigerator.

Roast

You can cook Kazakh roast kaurdak. Other offal are also included in this dish.

Recipe:

Lung, liver and heart, onion and tail fat cut into small cubes.
Melt the lard in a cauldron, remove the cracklings.
In boiling fat, fry the heart, liver and lung in turn for 15 minutes.
Put the fried offal in a cauldron, add the onion and fry for 10 minutes.
Pour in the broth, salt and pepper. Simmer for 15 minutes.
Throw in chopped potatoes. Close the lid for 20 minutes.
Turn off the heat, put a few bay leaves and serve. The dish is decorated with chopped herbs.

Patties

Delicious pies are often prepared with this product. Make yeast-free dough according to your favorite recipe. The boiled lung is passed through a meat grinder, mixed with fried onions, and the minced meat is fried for a few more minutes. Pies are formed and sent to the pan.

Cooking Beef Lung for Cats

Pets also need good nutrition. Beef lung is good for cats because it contains enough trace elements and vitamins, as well as proteins. The animal should be given a very small portion of the product.

Offal can be given to cats both boiled and dried. Dry it in ovens or dryers for vegetables. Previously, the product is cut into thin slices. Ready crackers are stored in glass jars.

You don't know what to cook with porcine lung? I suggest you cook a very tasty, budget and simple dish. First, we will boil the offal, and then we will stew it with soy sauce and garlic. By taste, they will melt in your mouth, and have a spicy, pleasantly salty taste. The garlic will add spiciness and flavor. It can be served for dinner or cold as an appetizer. Your loved ones will definitely appreciate this dish.

Ingredients

Pork lung - 500 g.
Soy sauce - 2 tbsp
Onion - 1 pc.
Garlic - 2 tooth.
Salt - a pinch
Ground black pepper - a pinch

How to cook a light pork recipe with a photo

Rinse the lung under running water. Put it in a saucepan, fill it with water, cover with a plate and put a jar of water on top so that it does not float, soak for 1-2 hours. We cut the offal into pieces, fill it with clean water and set to cook for 1.5 hours under a covered lid. You can collect dirty foam or drain the first water.

We cut it into small pieces, cut out large tracheas, and there is no need to remove small tubes.

Fry the chopped onion in a pan until golden brown.

Add chopped by-products. Season with salt and black ground pepper. Simmer for 10 minutes on low heat under a covered lid.

pouring soy sauce, put the squeezed garlic and simmer for another 5 minutes.

Serve the pork lung with mashed potatoes, buckwheat or rice.

Adviсe:

The lung is soaked in order to remove all toxins from it.
Prolonged cooking will rid the offal of microbes and toxins. Therefore, I advise you to cook at least 1.5 - 2 hours.
You should take into account that when cooked, the lungs are significantly reduced in size.
Love greens, then feel free to add: parsley, dill, basil, cilantro 10 minutes before the end of cooking. fresh greens will add flavor and refresh the dish.
Do not add too much salt so as not to oversalt.
For variety and satiety, you can add other offal: heart, tongue, stomachs, they must first be boiled too.

With the right approach, even the simplest and most affordable by-products can turn into exquisite delicacies. If we take into account the benefits and harms of the beef lung, the features of its selection and preparation, you can get not only the pleasure of eating offal, but also a noticeable therapeutic effect. Beef lung has a lower calorie content than other parts of the carcass. After processing easy acquires a delicate texture and spicy taste. There are a lot of recipes for cooking beef lung, you just need to choose the right one.

Benefit

At first glance, a simple product, which is popularly called "offal". In fact, offal can boast a rich chemical composition:

B group vitamins.
Compounds of vitamin PP.
Phosphorus, magnesium, potassium, iron.

Beneficial features:

Beef easy for weight loss. The main advantage is a record low calorie content, which allows you to eat often and in any quantities. Also, the product gives quick saturation, which allows you not to feel hungry for a long time and quickly lose weight without harm to health.
Strengthening blood vessels. Potassium magnesium, which are contained in the composition, can significantly improve the condition of the blood and blood vessels. With age, the vessels become thinner and, if you add a lung to the diet, you can make them elastic and resilient. This will prevent the risk of developing ailments associated with heart attacks and strokes.
strong nerves. The offal contains a large amount of phosphorus and vitamin B. This combination allows you to put the nervous system in order. With regular use of beef lung, you can get rid of stress and apathy. It all starts with the normalization of mood and gradually nervous system starts functioning normally again.
Help immunity. Selenium and amino acid groups in the composition of the product contribute to the natural strengthening of the immune system. This is especially valuable during the cold season. Instead of expensive drugs, you can choose beef lung and rid the body of a chemical attack.
Bones, teeth, joints. Beef lung is very useful for children and adults who have problems absorbing calcium. The product allows you to accumulate vitamins and strengthen bones and teeth. Particular attention should be paid to the by-product of the elderly. With age, cartilage tissue and natural lubrication become thinner. This leads to arthritis and arthrosis. If you include an offal in your daily diet, you can avoid unpleasant ailments.
Note to women. The lungs contain substances and beneficial compounds that slow down the aging process. The skin becomes elastic and nourished. This useful property will surely appeal to women who are always on the lookout for effective ways against skin aging. You don't have to look for anything anymore. It is enough to make the lung a frequent guest on the table.
For men's health. Beef lung is an indispensable product for men after forty years. This is the period when men's health is noticeably reduced and there is a risk of developing prostatitis. B vitamins can reduce risks to a minimum and maintain men's health for many years.

The nutritional value

vitamins

PP Vitamin PP (NE) 4 mg
C Vitamin C 38.5 mg
B12 Vitamin B12 3.81 mcg
B9 Vitamin B9 11 mcg
B6 Vitamin B6 0.04 mg
B5 Vitamin B5 1 mg
B2 Vitamin B2 0.23 mg
B1 Vitamin B1 0.047 mg
A (RE) Vitamin A (RE) 14 mcg
A Vitamin A 0.014 mg

macronutrients

Se Selenium 44.3 mcg
Mn Manganese 0.019 mg
Cu Copper 260 mg
Zn Zinc 1.61 mg
Fe Iron 7.95 mg

Harm

Beef lung to a greater extent useful product. But any product may have a number of contraindications for use.

Individual intolerance. It is beef offal that most favorably affects the body. But the lung can cause an allergic reaction due to individual intolerance. Therefore, people who cannot tolerate protein should better refrain from using it.
Cholesterol increase. Offal can cause an increase in cholesterol levels. But only excessive consumption and improper preparation using large amounts of oil and salt can lead to such an indicator.
bacteria. Any meat and offal contain bacteria, which can only be eliminated with prolonged soaking and heat treatment. It is necessary to clean well from trachea, veins and films.
Main appearance . Offal with stains and mucus on the surface can bring harm. Most likely, the product was not properly stored and it is better to refrain from buying.

What is useful beef lung

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

Read about the beneficial properties and features of cooking beef tongue.

Lung tissue is generally rich in vitamins and minerals. Of the vitamins, the following should be distinguished:

A- participates in redox reactions, metabolic processes, in the formation of proteins from amino acids. Required for good health bone tissue, is a strong antioxidant that prevents aging and the development of oncological processes.
Group B- normalizes the functioning of the heart and blood vessels, central nervous system, brain, water balance, is responsible for the processes of hematopoiesis. Takes part in the formation of red blood cells, removes toxins, is responsible for energy metabolism. It 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, is indispensable for the normal condition of the skin and hair.
C- has a general strengthening effect, improves immunity, is an excellent prevention of influenza and colds, an excellent remedy for scurvy.

The micro and macro elements contained in this offal are indispensable for the normal functioning of the cardiovascular and endocrine systems, have a beneficial effect on the condition of bones, hair and skin.

With all of the above useful qualities, beef lung has one more important property is a low calorie product.

Did you know? To understand how a beef lung is a dietary product (103 kcal per 100 g), we will give, for comparison, the calorie content of meat of other types: 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 less caloric than the recognized leader in this category - a white turkey, in the rest of the meat the fat content is several times higher.

How to cook beef lung

There are many recipes and they are all different. Somewhere the lung is one of the components, and somewhere the basis of the dish. In any case, you need to properly process the product before cooking:

Rinse the lung under cold water.
Remove all veins and trachea.
The lung is soaked in cold water for at least two hours. The water will darken and need to be changed until it is clear.
In no case should you cook offal immediately, skipping the previous paragraph.
Then you can start cooking. The lung is boiled, periodically removing the foam. Cooking takes approximately two hours.

After the lung has been cooked, you can engage in further “decoration”. You can cook anything from the product: from minced meat to goulash. But the most useful option is just a boiled lung without excess salt, oil and dressings. Sour cream will be an ideal addition to the boiled product. Fresh herbs and onions.

To check the readiness of the product, you need to do small puncture with a fork or knife. Clear juice stands out, not blood, so everything is ready.

When buying, you should press your finger on the surface. A fresh product will quickly return to shape. A trace of pressure will indicate the expiring shelf life.

Do not choose a large offal weighing more than three kilograms. It probably belongs to an old cow. And this, in turn, is an indicator of the accumulation of harmful substances and toxins. It is better to buy a few medium-sized offal.

Chilled product can be stored in the refrigerator for up to two days. But deep freezing allows you to save all the properties for five months.

Selection and storage

It is the largest organ in the sternum of a cow. It weighs 2-3 kg, but in some cases, the weight can reach 4 kilograms.

Buying a product always starts with a choice. The benefits of the dish and its taste will depend on the quality and degree of freshness. Going to the market or shop you need to pay attention to:

Color– bright pink, without blood clots.
Elasticity- Tested with finger pressure. After touching, the surface of the product should return to its previous shape. If a dent remains, the product is not fresh.
Smell- the body does not have a strong odor. Not strong and pleasant aroma testifies to freshness. Foreign odors appear as a result of improper storage and deterioration.
Weight– the larger the lung, the older the cow. The three-kilogram organ belongs to an old animal. It is poorly digested and may contain toxins accumulated over the life of the cow. For food, it is better to choose a product weighing about 2 kg.

For storage, the by-product must be cooled. In this state, it is stored for 48 hours. The temperature should be maintained within 5-8 °. You can use deep freeze. At -20 ° all useful properties are stored for up to 5 months.

Step by step cooking

What are we doing:

My mushrooms, cut into thin slices.
Pour beef lungs with warm water, rinse, remove the transparent film.
Dry the meat thoroughly, divide into large slices.
We clean the onion from the top layer and husks, and then chop in half rings.
Grate the carrots on a coarse grater.
In a separate bowl, mix spices, salt and dried herbs.
Add sour cream, mix sauce.
Heat up the pan, add just a drop vegetable oil, fry the onion with carrots until a golden hue is formed.
Then pour the beef lung into the pan, fry it for about 10-15 minutes until cooked.
As soon as the meat is covered with a ruddy and crispy crust, gradually pour in the sour cream, then simmer for a few more minutes.

We decorate the final dish with fresh parsley or basil, black peppercorns or chopped garlic. For a side dish, you can cook mashed potatoes, boiled rice or spaghetti with spicy sauce.

Light Beef Salad No. 2

Another quick and easy salad recipe that will appeal to a hostess who values her time.

Ingredients:

500 g boiled lung;
1 fresh cucumber;
200 g of carrots in Korean;
1 onion;
Salt and other spices, such as pepper;
Mayonnaise.

Cooking:

Light, cut the cucumber into small slices;
Finely chop the onion and sprinkle with salt, leave for 15 minutes to give juice;
Mix all the ingredients with carrots, add pepper and salt to taste;
The salad is ready, it remains only to season with mayonnaise and serve.

Breed features

Certain types of dogs are more prone to allergic reactions. Beef lung is an allergenic product, therefore it is not recommended for representatives of the following breeds:

French and English Bulldogs;
East European Shepherds;
Dalmatians;
sharpei;
American Staffordshire Terriers.

But this does not mean that offal is generally contraindicated for these breeds. You can mix a small amount of lung with food. If after that there are no changes in the behavior and health of the pet, the product can be introduced into the diet, taking into account the recommendations of the veterinarian.

Barley is a cereal that is well suited to slightly diversify the diet. Not everyone loves barley porridge, but barley feels completely different in soup.

Ingredients:

beef - 1.5 kg;
onion - 3 pcs.
carrot - 3 pcs.;
celery root - 4 pcs.;
barley - 1.5 cups;
tomato paste - 5 tablespoons;
garlic - 5 cloves;
salt, pepper, bay leaf, spices - to taste.

Cooking:

In separate pans, put the meat on the broth and pearl barley to cook.

Let's get to passering. Peel carrots, onions and celery and chop finely. Fry in a pan, in vegetable oil. I put it on the pan tomato paste and soak the vegetables in it.

By this time, barley will already be cooked. Add it to the broth. Squeeze the garlic into a bowl. Next, we throw passerovka into the pan.

Finely chop the meat from the broth and return to the pot with the soup. Saturate the soup a little over low heat. And everything is ready!

simple salad

Recipe for a simple low calorie salad. Very tasty and harmless to the body. Ingredients:

two bulbs;
0.5 kg beef lung;
four potatoes;
200 g of mayonnaise;
two pickled cucumbers;
parsley - a bunch;
salt and pepper to taste.

Cooking:

Boil the beef lung until fully cooked.
Cut the offal randomly, and then fry until golden brown in oil, along with onion, cut into half rings.
Boil the potatoes separately until tender.
Dice cooked potatoes and cucumbers.
Grind the greens and mix in the same container with the rest of the products.
Sprinkle salad with salt and pepper.
Fill with mayonnaise. You can take a product with a minimum fat content to reduce the calorie content of the dish.

Diet salad is ready to eat. Bon appetit!

Contraindications for use

The offal contains cholesterol, which can provoke the appearance of vascular plaques.

It is worth paying attention to the place of origin of the meat. You can not eat a product from environmentally disadvantaged areas and countries. The lungs of animals are capable of storing harmful substances. It is necessary to buy offal only from trusted manufacturers with the appropriate veterinary documents.

As part of feed

Often, various by-products, including lung, are added to animal feed. When choosing, you need to look at the composition. It is desirable that the packaging indicate which offal and which animal were used for cooking.

It is also worth paying attention to the order of the ingredients in the composition. By-products are useful, but it is better if they do not take the first place.

dried treats

Dried offal sold in pet stores is especially popular, as owners do not need to spend time preparing them. When choosing this product, you must also look at the composition. It should contain the phrase "dried pieces of beef lung." Other than that, there shouldn't be anything else.

Today the most popular companies are:

Titbit;
GreenQZin;
"Farm Delights";
"Village delicacies";
"Zoogourman".

The main difference between all these manufacturers from each other is the degree of dryness. It depends on the method used in production. If the composition does not indicate any additional ingredients, then you should not worry about the quality. It is only a matter of taste and habits of your dog.

What is the best way to give

Exist different types lung treatment:

In order not to make a mistake in choosing food, they consult with a veterinarian who studied the pet’s medical history, conducted an examination, and got acquainted with laboratory tests.

Application in traditional medicine

Beef lung is used, however, like any other meat, to combat corns on the legs. It is important to use fresh, unfrozen product.

The method of treating corns and other hard calluses comes down to applying meat to the affected areas of the feet. The exposure time of such a compress is 8 hours, so it is best to apply a light one at night. Place a cling film or plastic bag on top of the meat, and then put on warm woolen socks. This will not only keep warm, but also create the right environment.

The next morning, the offal will be dry, and the tough skin will move away from the foot, and it can be easily removed without the use of scissors. After the procedure, the feet should be washed with soap and a nourishing cream applied to them. A similar procedure can be carried out repeatedly if you need to deal with calluses or severely roughened skin. You can also use beef lung in the fight against calluses on the palms.

If it got bad

Sometimes a pet can become ill after eating beef lung. Most likely causes:

The dog has gastrointestinal problems. Due to the porous structure, the delicacy is more difficult to digest than other foods.
An error was made during preparation. Before you feed your pet, you need to boil the offal well, and then grind it. Whole fibers connective tissue can cause discomfort to the dog.
The product was not fresh.

The main symptoms of a pet feeling unwell after eating a lung are vomiting and diarrhea. In case of poisoning, lethargy can be observed.

If you notice any of the above symptoms - provide your dog with free access to water, and if possible, do not give heavy food that is poorly absorbed by the body. With the manifestation of a symptom of lethargy, the pet urgently needs to be shown to the doctor. The veterinarian will provide qualified assistance and prescribe treatment.

Puppies

Lung can be introduced into the dog's diet from the age of three months. It should be added gradually, in small portions and no more than once a week. At the same time, the lung must be well ground and mixed with big amount porridge. A month after the start of complementary foods, gradually increase its proportion in the dog's diet.

A healthy adult pet can be given a light, mixed in equal proportion with porridge, no more than twice a week.

Advantages of the purchased product

Cooking beef lung is a very troublesome and time-consuming task. But if there is no opportunity to mess around in the kitchen, then you can buy a dried lung specially prepared for dogs. There are many benefits to this food. It is prepared under industrial conditions from parts of the carcass that have undergone enhanced veterinary testing.

For cooking, a special dryer and special drying modes are used that preserve the maximum amount of nutrients.

The structure of the feed is light, porous. It is excellent for oral care, satisfies the dog's natural need to chew something, strengthens the jaw, prevents the formation of tartar, protects against gum disease and periodontitis.

Suitable for all dogs: young, older, overweight puppies.

How to fry in a pan

Pork innards fried in tomato - an inexpensive snack that tastes like beef stroganoff.

Products:

400 g offal;
2 onions (heads);
3 cloves of medium-sized garlic;
1 medium sized carrot;
1.5 st. tomato juice.

How to deliciously fry light pork in a pan with onions:

Pour the insides washed under the tap with water, hold for 2 hours. Then cook for 1.5 hours, pre-salting and not forgetting to remove the foam.
Cool the finished product, cut into strips 0.5 cm thick, add chopped carrots, chopped onions, finely chopped garlic. Put everything on a preheated pan, fry for 15 minutes.
Pour tomato juice, simmer the dish for 10 minutes. covered, 7 min. open to let the liquid evaporate.

Before serving, decorate the dish with herbs.

How to cook?

We act as follows:

First you need to boil the meat. Calorie boiled beef lung - 92 kcal.
Pour cold water into a small saucepan, immerse the cleaned lungs in it, cook until tender.
Then cut the tomatoes into small pieces.
Shred the cucumber into small strips.
We cut the onion into half rings, and chop the greens into rings.
We divide the boiled lung into portioned pieces about 5 mm thick.
Pour canned peas, chopped vegetables and meat into a salad bowl.
Sprinkle the dish with spices and add dressing.

Thoroughly mix the resulting mass, serve the salad to the table.

Lush pies

Delicious pies stuffed with offal at home. The dish is high-calorie, but the taste exceeds all expectations. Ingredients:

0.4 kg lung;
0.5 kg of liver;
half a glass of vegetable oil;
0.5 l of milk;
60 g butter;
two bulbs;
six eggs;
half a glass of sugar;
25 g yeast:
1.5 kg flour;
0.5 teaspoon salt.

Cooking:

Beat five eggs in a bowl, add sugar to them and beat again.
Bring the milk to a boil, pour over the eggs, then beat thoroughly again with a whisk.
Add yeast and pour 0.25 kg of flour.
Stir and let sit for 30 minutes, covering the bowl.
Soften the butter and add to the dough together with vegetable oil.
Pour salt, sugar and flour, knead the dough.
Soak for 1.5 hours, lubricated with vegetable oil.
In the meantime, boil both offal in different pans until fully cooked.
Grind them with a meat grinder and mix with browned onions.
Season with salt and mix thoroughly.
Divide the dough into small pieces and give any shape, in the center of which put a tablespoon of the filling.
Wrap the pies and put on a baking sheet, previously lubricated with vegetable oil.
Beat one egg and brush the top of the patties with it.
Let stand for 20 minutes, and then send the pies to the oven.
Bake until golden brown.
grease butter and eat.

Bon appetit!

Braised lungs with mushrooms

Required products:

champignons - 350 grams;
beef lung - 450 grams;
carrot - 1 pc.;
onions - 1 pc.;
salt;
dried herbs;
ground black pepper;
sour cream 20% - 125 grams;
vegetable oil for frying.

The calorie content of a lung per 100 grams is about 120 kcal.

Healthy, tasty, inexpensive - a combination of the components of the daily menu 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 the 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, for example, a pork lung - a meat product, the cost of which does not exceed 150 rubles per 1 kg.

The lung is useful in that it has a lower proportion of fat in its composition, but at the same time it contains all the elements characteristic of meat products. What can be cooked from pork lung?

Consider a few interesting recipes, as well as the technology of preparation.

Primary processing of offal

How to properly prepare pork lungs? It is not difficult to do this. There are two options for product processing:

Classical. A method in which the lung is simply washed under the stream cold water. Then the product can be cut into portions, while removing the remnants of the trachea, blood vessels, bronchi;
Soaking. A procedure to rid the product of excess blood. cut the product into pieces right size, removing all unnecessary. Pour a solution of two liters of water with the addition of two tablespoons of vinegar 9%. Put the lung in the solution, leave for 40 - 90 minutes.

After processing the offal in any of the ways, you can start cooking the dish.

The lung is an offal that is subject to various types heat treatment. It can be boiled, fried or stewed. Cooking dishes from this offal takes a maximum of 2 hours, of which only 10 - 20 minutes to prepare the ingredients of the dish. The rest of the time is stewing or boiling. So, a portion of delicious dishes from the lung.

Pig lung salad with mushrooms

Hearty salad diversifies the daily menu or will be a good addition to the festive table.

pork lung - 500 g;
mushrooms (suitable as champignons, you can fresh, and any pickled) - 500 g;
bulb bulb - 2 pieces;
table salt - the third part of a teaspoon;
bay leaves - 2 pieces;
ground black pepper - a pinch;
unrefined oil - 2 tablespoons;
classic mayonnaise - 100 g.

Cooking time: 2 hours.

Calories: 254.3 kcal.

Boil the lung in water with salt for 90 minutes. Lung cooks quickly. On average, after 40 minutes it will be ready, but in order for the structure of the product to be more tender, soft, it is cooked longer;
While the by-product is being cooked, you need to chop the onion. You can cut it into cubes or half rings. Then fry until golden brown in a pan;
Mushrooms cut into large or small slices, depending on preference. Also fry in oil until cooked, if the mushrooms are raw. Pickled ones can be lightly browned;
Cut the finished lung into cubes or strips;
Cooled fried onions, mushrooms without oil, put in a bowl for mixing salad;
Mix meat, mushrooms, spices with mayonnaise. Lay out the light, mix all the ingredients. Delicious and most importantly hearty salad is ready!

For best 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

Offal goulash is suitable for both dinner and lunch. At the same time, it will not take much time to prepare and will delight loved ones with an unusual taste.

offal - 1000 g;
medium carrot - 1 piece;
onion - 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.

Calories: 167 kcal.

While the goulash is simmering, you can prepare the side dish. Boiled potatoes or buckwheat go well with it.

Pork lung fried in tomato

An offal fried in a tomato can be consumed both independently and 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.

Rinse fresh lung or soaked in water with vinegar and cut into small pieces;
Heat the oil in a brazier, cauldron or in a frying pan;
Put the offal and fry for three minutes over high heat;
Cover with a lid and let it simmer over low heat for about 30 minutes. It is necessary to ensure that the meat does not burn;
Onion cut into large half rings;
Add the onion to the meat and pour in the tomato juice. You can use tomato paste with water;
Simmer for another 15 minutes, reducing the heat to medium.

You can serve a lung in a tomato in portions, decorating with herbs.

Pork heart with a light: a recipe for a delicious combination

You can cook an unusual tasty, and most importantly inexpensive dish if you buy pork lungs and a heart.

Potatoes with offal 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 spices - to taste;
salt - 1/3 teaspoon.

Cooking will take 90 minutes.

The calorie content of the dish is 247.38 kcal.

Offal clean and cut into small slices;
Put the meat in a pan and fry until golden brown in oil;
Peel onions and carrots, chop and add to offal. Lightly fry;
Pour 100 ml (about half a glass) of hot liquid into each pot;
Mix salt, pepper, seasonings with broth;
Peel potatoes, cut into cubes and arrange in pots;
Put the fried meat with onions and carrots on top;
Cover the pots with a lid and send to the oven, which must be preheated to 200 degrees for 30-40 minutes. (Watch readiness of potatoes).

Serve with herbs or sour cream.

A simple recipe for a slow cooker

Have you thought about how tasty it is to cook a pork lung in a slow cooker? We will help you decide by presenting to your attention the following recipe. Most of the time for preparing this dish will be taken over by an indispensable assistant in the kitchen - a slow cooker. The hostess only needs to prepare vegetables and meat, which will take a maximum of 20 minutes.

With this method of cooking, the meat is fragrant and soft.

light - 500 g;
medium tomatoes - 2 pieces;
small carrots - 2 pieces;
bulb bulb - 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 only 87.11 kcal.

Prepare the meat by clearing 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 tomatoes as desired. They can also be skinned.
Put vegetables in a slow cooker and mix with meat;
Pour everything with water;
Cook with the lid closed using the "Stewing" program. If it is possible to set the time, then set it to one and a half hours.

It can be served on the table both on its own and with a side dish of rice or buckwheat.

Second-class meat products are not used in the daily 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. From offal, delicious minced meat is obtained for filling pies or pancakes.

Using offal, you can prepare hot dishes, snacks or salads. At the same time, the dishes will turn out hearty, tasty and inexpensive.

It is very important that the lung is fresh. From a healthy animal.
The photo shows what such an offal looks like.
It should be a pale pink color, due to collagen and elastin - elastic to the touch.
Although the value of the lung belongs only to the second or third category of offal, we still recommend that you cook it and try it.
By the way, if you don’t cook everything light right away, then you can freeze it.

Due to the air bubbles, the lung seems to be very voluminous, although it weighs very little.
Before cooking, it must be washed, remove blood clots, remnants of the trachea.
Do not dry with paper towels.
A little tip - for today's recipe we use raw lung, but if you decide to boil it, then difficulties arise.
When cooking, the lung can easily “swell up” as balloon and almost “get out” of the pan.
Therefore, after filling the lung with water in a saucepan, press down on it with some kind of load, cover with a lid and cook calmly.

For our prescription lung It is best to cut into small strips or cubes.
We first cut into strips, and then the strips were cut into cubes.
Get ready for the unexpected sensations that you will get while slicing a lung.
It's like popping bubbles on bubble wrap.

The most important thing is a well-sharpened, sharp knife.
Preferably with a long, wide blade.
Then the procedure for cutting the offal will not be difficult.
And perhaps even evoke cheerful emotions.

In the meantime, heat up a deep frying pan with a thick bottom.
Pour vegetable oil or any other fat on which you will cook.
We are waiting for it to boil.
We spread the gradually chopped lung.
Stir with a wooden or silicone spatula.
Do not worry, the product will not “crack” and splash when frying, contrary to expectations.

Since there is still blood inside the lung itself, it darkens when it is fried.
But, if you periodically stir and cook over medium heat, the lung will not burn.
And brown evenly. By the way, you need to cook it on medium heat.

Fry until all the pieces are the same brown color.
Don't forget to stir.
You can cover with a lid so that the lung steams faster inside.

In another pan, we sauté the finely chopped turnip with carrots, grated on a thin grater for Korean carrots.
Saute over medium heat.
Stir so that the carrots are evenly distributed over the onion.
We cover with a lid.
But do not forget to stir occasionally.

Approximate browning time is 7-12 minutes.
As soon as the onion becomes transparent and the carrot becomes soft, turn off the heat.
Lightly salt the vegetables, pepper, and mix until smooth.

We spread the finished passerovka on top of the toasted lung.
Mix carefully.
Let's try salt. If necessary, add salt, pepper.

Finely chop the green onion and dill.
Pour them over the lung in the pan.
We mix. We turn off the stove.

So, our miracle dish is ready! You can try. As a side dish, you can use any vegetables, vegetable salads, pasta.
Can be eaten hot or chilled. Easy delicious in any form. When chewing, you will also get new sensations.
As you can see, the recipe is not complicated, not very fast, but the result is amazing.
Bon appetit to you, from Peter de Crillon!
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