What is made from beef lung? By-products in dry dog ​​food. How long to cook pork lung

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.

• 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:

1. A- participates in redox reactions, metabolic processes, and in the formation of proteins from amino acids. Necessary for the normal condition of bone tissue, it is a strong antioxidant that prevents aging and the development of cancer processes.
2. 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.
3. PP- prevents the development of pellagra, reduces cholesterol levels and the risk of atherosclerosis, indispensable for the normal condition of the skin and hair.
4. 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:

1. 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.
2. Most offal products can cause an increase in cholesterol. If you have problems associated with this circumstance, you should eat the product with caution.
3. The lung may contain harmful substances that can be completely removed only after a fairly long pre-soaking and prolonged cooking.
4. 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:

1. Wash the offal thoroughly with cold water under the tap.
2. Armed with a knife, we remove everything unnecessary: ​​the trachea, films, etc., leaving only the lung tissue.
3. 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.
4. 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.
5. 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.
6. 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. From beef lung, as well as from most other similar products, you can prepare a lot of delicious dishes. 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.

Only a few housewives fully appreciated the benefits of beef or pork lung. In fact, it is a tasty, juicy and nutritious product if you know how to cook beef lung truly correctly. Basically, the recipes are very simple and do not require much effort. There is only a slight difference between pork and beef, so we will look at them separately. Cow lung is tougher in structure, so it needs to be cooked longer. If you buy this offal in a store, you need to inspect it carefully. It must be fresh, clean, without blood clots.

How to cook easy beef

To prepare this dish you will need:

• 1-2 lungs;
• 0.5 l sour cream 10% fat;
• carrot;
• spices;
• salt;
• sunflower oil;
• mushrooms;
• cabbage.

First of all, you need to learn how to cook beef lung so that it turns out soft and juicy. We must wash it thoroughly, cut it into small pieces and put it in a pan. Fill everything with water, add a little salt and pepper. Place on low heat and cook for 45 minutes. In the meantime, prepare the remaining products: peel the carrots and onions, cut into small cubes. We chop the cabbage, and the mushrooms can be fried in advance. Add cabbage, carrots and onions to a saucepan with light. Cook all this for another 15-20 minutes. While the ingredients are being prepared, we take a deep frying pan and fry a portion of carrots and onions. We put the contents of the pan there, add mushrooms, spices, and pour sour cream over everything. Cover with a lid and simmer over low heat for half an hour. Thanks to sour cream, our offal will be juicy and appetizing. Now you know how to cook beef lung correctly. After half an hour, our dish is ready, it can be served, sprinkled with fresh herbs on top. A glass would be very handy

How to cook pork lung

I have a very good recipe in my stash. The dish turns out so delicious that it’s simply delicious! In addition, pork lung is a very healthy product - it contains a large amount of vitamins and nutrients. To prepare it you need to take:

• pork lung;
• 5-6 potatoes;
• bell pepper;
• carrot;
• onion and garlic clove;
• red wine or beer;
• spices, salt;
• sunflower oil.

The lung should be washed and divided into several portions. We put everything in a deep container, fill it with wine (beer) and add a little salt (tart drinks will add an original taste to our dish). Peel the potatoes, cut them into slices and throw them on top of the lung pieces. Also add a little salt and pepper, put in the oven heated to 200 C for one hour. Cut the bell pepper into cubes, grate three carrots, and cut the onion into half rings. Fry all this in a frying pan in sunflower oil. At the very end, add the squeezed garlic. We take our dish out of the oven and add the roast there. Add water on top and let it simmer again for 45 minutes. This recipe is a little different from how to cook beef lung because pork is much softer and doesn't need to be cooked separately.

Bon appetit!

Does everyone know how long to cook beef and pork lung until tender, how to cook it correctly and what to do to prevent it from floating? Let's dot the i's and figure it out. Boiled lung is the basis from which the housewife can create a lot of delicious dishes. This is a valuable by-product, which contains proteins, vitamins, micro- and macroelements. Due to its low calorie content, lung can be safely included in the category of dietary products. Thanks to this, almost all dishes prepared from it can be included in the diet without harming your figure.

How and how much to cook beef lung

To properly cook beef lung until done, follow some tips and everything will turn out great.

1. Regardless of what kind of lung you bought - fresh, frozen, you need to put it in water for an hour or two (pre-defrost the frozen one, of course). Sometimes there is a lot of blood left in the product, which needs to be removed before cooking. While the lung is freeing itself from unnecessary things, change the water several times.
2. Sometimes I hear that housewives put the whole offal in a pan and boil it. In my opinion, it’s a complete waste of time and gas - it will take at least two hours to boil until done. Cut the lung, the taste will not change at all.
3. Cut a large piece into medium portions and place in a saucepan. Fill with water. The lung will immediately float up, I will tell you how to deal with the disgrace below, but for now make sure that there is enough water, the volume of liquid should be twice the volume of the lung.
4. Add salt, a little bay leaf and onion, but this is optional. Many people add pepper and other spices.
5. The cooking time for the lung depends on what you decide to make from the product. Prepare it for salad - cook until done for 45-50 minutes. When cooked correctly, it pierces fairly easily and does not release any pink juice. Cooking time depends on the age of the animal; old lungs take a little longer to cook.
6. If you are going to simmer and fry the product at the next stage of cooking, 30–35 minutes is enough for cooking.
7. During cooking, drain the first water after boiling and add new water, or remove any scale that appears with a slotted spoon. But it usually settles on the walls of the pan, so I personally drain the water.
8. After the lung is cooked until tender, drain the water, cool the offal, and cut off unnecessary parts of the lung - the trachea, etc. For me, it is easier to do this manipulation with the finished product; cutting off a fresh lung is not very convenient.

How long to cook pork lung

If you know how to properly cook beef lung, then there should be no difficulties in preparing pork lung.
Repeat the same steps: first soak to remove excess blood, then cut into medium pieces and boil until tender.

Pork lung takes a little less time to cook. For a young one, 25–30 minutes is enough if it is intended to undergo further heat treatment - stewing and frying. And sometimes less - determine readiness by piercing it with a knife; the juice should come out light.

How to cook lung so that it does not float

The lung is filled with air, so it always floats up when cooked. This fact is terribly annoying for many; in addition, the floating product is cooked unevenly. To avoid this, stir the pieces several times during cooking; as they cook, they absorb water and settle to the bottom.

There is an opportunity to help a little in this case. Before starting cooking, place a lid in a pan with light and water that is smaller in diameter than your pan. Turn it upside down and place a weight on top. A jar filled with water works well as a load.

Another useful tip:

• Cool the cooked lung under pressure until fully cooked. A jar filled with water will help here. Cover the lung with a plate, place a flat plate on top and top it with a heavy jar.
• With such cooling, the consistency of the lung becomes denser, it is compressed, and its structure becomes similar to a boiled tongue. The product is easy to cut into strips for salad, and it will be more convenient to work with while preparing other dishes.

What can be cooked from beef and pork lung

Beef and pork lung are an excellent ingredient in salads. The dishes turn out to be satisfying and unusual in taste.

• A wonderful salad can be made from light boiled eggs (I wrote it, read it by following the link). Add herbs, green peas and season with sour cream. Don't watch your figure - put mayonnaise instead of sour cream.
• You can make a light salad by adding garlic and dressing with mayonnaise, I assure you, it’s not just delicious - it’s some kind of miracle!

Pass the lung through a meat grinder and make pies. Use the lung to make soup, casseroles and goulash. You will find many recipes for dishes in another article about

Stewed lung:

1. Cut the boiled offal into small pieces and fry a little in a frying pan. Separately, fry the onions and carrots. Then combine, add a little sour cream diluted with water, the broth in which the lung was cooked, pepper and simmer until done.
2. Instead of sour cream, you can put tomato paste, the dish will turn out more spicy. Various seasonings are welcome; they will add zest to the dish.

Pork and beef lung appetizer recipe:

1. Boil the offal, cool and check that there is no excess moisture left on it. The pieces must be completely dry. Finely chop them with a knife so that the pieces are no larger than a pea (a meat grinder will do, but the original recipe advises chopping).
2. Fry finely chopped onions and carrots, add the lung and fry together over high heat. After 5 minutes, sprinkle generously with flour and pour in sour cream diluted with the broth from cooking the lung. Place everything in a saucepan and place in the oven for half an hour.
3. The dish can be served hot with a side dish, or enjoyed cold, placed on bread.

Do you, friends, happen to belong to the brotherhood of pork and beef lung lovers and know an interesting recipe? Share in the comments, I will be grateful. With love and respect... Galina Nekrasova.

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 remove the foam. Cook for about 1.5 hours.

Then we take the lung out of the water and cut it 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.

Perhaps someone has a skeptical attitude towards offal, and in particular, towards lung, but when I tell you how to cook delicious beef lung and offer recipes, then there will be no trace of irony. Try the golden brown sausages, tender with carrots and onions, decorate the festive table with an unusual salad and treat your family to soup.

How to deliciously cook beef lung

You can read about the secrets I told you in the article by following the link. Therefore, I will not repeat myself, read it and you will become experts in cooking. By the way, there are several recipes for simple dishes.

Lung sausages

You will need:

• Boiled lung – 400 gr.
• Small onions – 3 pcs.
• Carrots, large – 2 pcs.
• Pork lard - a small piece.
• Black pepper, fresh or dry cilantro, salt and a little sunflower oil.

How to cook:

1. Boil the lung, cool and chop. You can quickly chop it in a food processor and blender, but a meat grinder will work just fine.
2. Grate the carrots, cut 2 onions into half rings. First, fry the onion. Add carrots and fry a little again. Add a little salt and pepper.
3. Cut the lard into small cubes, and chop the remaining onion, as finely as possible.
4. Place fried onions and carrots into the chopped lung, add a little salt, add cilantro and grind one more time in a food processor or meat grinder.
5. Place in a bowl, add chopped lard and onion, knead the minced meat thoroughly.
6. If desired, you can add dry bread soaked in milk and an egg to the minced meat.
7. Make sausages from the minced meat. Form carefully so that there are no voids or cracks, otherwise they will fall apart in the oven and lose juice.
8. First put the formed sausages in the refrigerator to rest for a while (not in the freezer).
9. Before putting the sausages in the oven, lightly fry them, and they will definitely retain their shape, and fried always tastes better.
10. The oven needs to be preheated to 250 degrees. The sausages are kept in it until cooked, it will take about 20 minutes. The finished lung sausages should be covered with a golden brown crust.

Easy recipe in Arabic

I don’t remember where I found it, but here on the Internet. I tried it and liked it, there is nothing complicated in preparing beef lung according to this recipe. Spicy lovers will definitely enjoy this dish.

You will need:

• Beef lung - 600 gr.
• Sweet pepper – 1 pc.
• Garlic – 6 medium cloves.
• Hot pepper – 1 pc.
• Onion, small head – 1 pc.
• Salt, sunflower oil.

How to cook:

1. While the lung is cooking, cut the onion into half rings, the garlic and hot pepper into rings, and the sweet pepper into thin strips.
2. Cool the finished lung and cut into medium pieces. Fry in a pan for 6-8 minutes.
3. Separately, fry the onion until it turns golden brown. Add both peppers and garlic and cook for an additional five minutes.
4. Transfer the contents of the second pan to the light pan and add salt. All you have to do is simmer for another five minutes, and the dish is ready. Sprinkle with cilantro before serving.

Beef lung casserole

You can prepare the casserole not only in the oven, but a frying pan will also work.

You will need:

• Light – 500 gr.
• Milk – half a glass.
• Onions – 1 pc.
• Egg – 1 pc.
• Flour – 130 gr.
• Garlic, salt, pepper.

1. Remove the trachea and other unnecessary parts from the lung. Pass through a meat grinder, and then again, but adding onions and garlic.
2. Beat the egg into the resulting mass, pour in the milk, add salt and pepper.
3. Stir and add flour in the next step. Stir well to obtain a homogeneous mass.
4. Place in the pan and bake for half an hour in the oven. The optimal baking temperature is 180 degrees.
5. If you decide to make a casserole of beef lung in a frying pan, first bake one side, and then, after 15–20 minutes, turn it over and bake the same amount.

Beef lung salad - recipe

An incredibly tasty and low-calorie dish, even despite the addition of mayonnaise. But if you use light mayonnaise, the calorie content of the salad will decrease.

Take:

• Light – 500 gr.
• Potatoes – 4 pcs.
• Pickled cucumber – 2 pcs.
• Mayonnaise – 200 gr.
• Onions – 2 pcs.
• Parsley, salt and pepper.

How to cook:

1. Boil the lung until fully cooked, cool slightly, cut into small pieces and fry along with the onion.
2. Boil the potatoes, cool and cut into cubes for salad.
   Cut the cucumbers, chop the greens.
3. Mix the ingredients, add salt and pepper, season with mayonnaise and mix well.

Light salad recipe with cheese

An amazingly tasty salad, it’s not a shame to serve it on a holiday table, because in addition it turns out beautiful.

Take:

• Beef lung – 200 gr.
• Bell pepper – 1 pc.
• Tomatoes – 2 pcs.
• Carrots – 1 pc.
• Cheese, hard – 80 gr.
• Egg – 2 pcs.
• Greens and garlic - 2 cloves.
• Mayonnaise, salt.
• Vegetable oil.

How to cook:

1. Boil the offal, cool and cut into smaller cubes.
2. Grate the carrots or cut into strips, cut the sweet pepper into cubes, chop the herbs and garlic, grate the cheese coarsely.
3. Beat the eggs with a blender (add a little salt, they will beat more fluently) and bake the egg pancake in a frying pan.
4. Cool the egg pancake and cut into small strips.
5. Mix all ingredients in a large salad bowl and season with mayonnaise.
   The result will please you, believe me.

How to cook delicious beef lung in wine

• Light – 800 gr.
• Onion – 2 pcs.
• Dry red wine – half a glass.
• Hot red pepper - half a teaspoon.
• Provençal herbs, paprika, salt.

How to prepare easy according to this recipe:

1. Boil the lung, cool, cut into pieces.
2. Cut the onion and fry it. Pour wine into the pan, add Provençal herbs and paprika, and add salt.
3. Place the chopped beef lung in a frying pan and simmer a little. If you boil until fully cooked, it will take 5-7 minutes.

Recipes for cooking beef lung have been tested and approved by me personally. But I am open to new suggestions, my dears, so I will be glad to see your recipes. Write in the comments, let's discuss. With love and respect... Galina Nekrasova.