Usuba
Beef Lung Goulash
A hearty dish made with tender meat, onions, and tomato sauce. The lungs are first boiled, then fried with flour and onions, and stewed in their own broth with tomato puree. Served with potatoes.
- Total
- 155 min
- Standard serving
- 172 g
1
Ingredients
Total 5
Instructions
- 1
Step 1
Rinse the lungs, place in hot water and simmer over low heat for 1.5–2 hours.
- 2
Step 2
Cut the boiled lungs into cubes of 30–40 grams. Sprinkle with salt and pepper.
Heat the oil in a pan and fry the lungs until golden brown. Sprinkle with flour, add finely chopped onion and fry for a few more minutes.
- 3
Step 3
Transfer the fried lungs to a pot. Add 2–2.5 cups of the broth in which the lungs were cooked, tomato paste, and a bay leaf.
Cover the pot with a lid and simmer for 10–15 minutes.
- 4
Step 4
Serve goulash with boiled or fried potatoes.
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