In cooking, veal lungs are used - a low-calorie by-product that is easily absorbed in the body. They consist of a spongy, veined fabric that retains its elasticity after heat treatment. In the store, veal lungs are sold frozen, in the meat market they can be bought paired or chilled. When buying, pay attention that they are clean, without mucous membranes, blood clots, pieces of fat and wool. Veal lungs stewed with mushrooms are very tasty.
It is necessary
-
- Light veal - 700 g;
- Onions - 3 pieces;
- Carrots - 1 piece;
- Dry mushrooms - 100 g;
- Butter - 20 g;
- Sour cream - 4 tablespoons;
- Salt
- pepper
- Bay leaf.
Instructions
Step 1
Pour boiling water over dry mushrooms, leave to stand for three hours. Put the mushrooms in a saucepan in the same water and boil them over low heat for half an hour.
Step 2
If the lungs are frozen, thaw them at room temperature. Rinse the lungs well in running water, remove large vessels and cut into several large pieces. Boil some water so that it only covers the lungs and put the chopped pieces in it. Salt water, put onion, peppercorns, bay leaf. Cook for 20 minutes.
Step 3
Remove the pieces of lung from the pan, cut them into small pieces. Chop finely onions, grate the carrots on a coarse grater. Remove the boiled mushrooms from the broth and chop finely. Do not pour out the water from the mushrooms.
Step 4
Melt the butter in a skillet. You can also use olive. Put the onion in the pan, fry, stirring constantly, until golden brown, then put the carrots and mushrooms in the onion, fry for 5 minutes, stirring so that nothing burns.
Step 5
Put the chopped boiled lung in the pan, salt and pepper, fry for 5-6 minutes. Pour the remaining mushroom broth into the pan, put the sour cream, mix everything, close the pan tightly with a lid and leave to simmer for 10-15 minutes.
Step 6
Finely chop the dill and a few parsley sprigs. Pour the herbs into the skillet, stir, close the lid and leave to stand for another 10-15 minutes. After that, add the side dish and stew to the plates.
