Although beef goulash is a traditional dish, everyone's favorite, but lung goulash turns out to be no less tasty and satisfying. It is distinguished by its delicate structure and pleasant taste.
It is necessary
- - 500 g of lungs
- - 1 onion
- - 1 tbsp. l. tomato paste
- - 1 tbsp. l. flour
- - vegetable oil
- - salt
- - pepper
Instructions
Step 1
To make goulash, rinse your lungs in warm water. Pour water into a saucepan, warm it, put lungs in a saucepan, cook over low heat for about 2 hours. Take out the lungs, cool. Leave the broth in the pan, it will still come in handy.
Step 2
Cut the lungs into small cubes, season with salt and pepper, leave to soak for 10 minutes. Fry in a pan with butter, sprinkle with flour.
Step 3
Finely chop the onion, add it to the pan, continue to fry for another 3-4 minutes. Transfer everything from the skillet to the pot.
Step 4
Pour 2 cups of the broth left over from cooking the lungs into a saucepan. Then add tomato paste there, you can also put bay leaves. Cover the saucepan with a lid, cook the dish for another 10-15 minutes. It turned out to be a wonderful goulash with gravy. Bon Appetit!
