Meat offal is a budgetary raw material for incredibly satisfying, pleasing with taste and nutritional value, original dishes: salads, cutlets and even soups. In addition, they make snacks that are not ashamed to present even on a festive table, not to mention the daily diet. In this publication, we will analyze several options for how to prepare an unusual salad from beef lung and its pork counterpart.

Nutritious snack

Ingredients:

Cooking method:

1. Boil the offal in water with salt for an hour, periodically removing noise and monitoring the level of liquid in the pan;
2. Boil the egg and chop into wedges;
3. Cut the onion into large pieces and save in sunflower oil until golden brown;
4. Light, chopped to the state of lobules, mix with the rest of the ingredients, salt, pepper and season with medium fat mayonnaise.

Such a salad made from pork or beef lung must be infused in the refrigerator throughout the day, which will make it tender and tasty.

With carrots and offal

Everyone who tries this boiled lung salad with onions and carrots for the first time is wondering what kind of fillet is present in its composition? In fact, the dish is elementary both in terms of the food set and the way they are processed and combined.

Ingredients:

Cooking method:

1. The lung is boiled, cooled and cut into slices;
2. The onion is chopped, sprinkled with vinegar and sent to a container with a light;
3. Throw the workpiece for 30 minutes, and during this time chop the garlic clove and hot pepper;
4. Mix everything and combine with carrots, season with salt and vegetable oil;
5. If desired, the appetizer is supplemented with fresh herbs, and infused in a cool place for several hours in a row.

"A la mushrooms"

As in the case with the preparation of the previous pork delicacy, this option is done very simply and quickly, and the end result is often mistaken for a mushroom platter. Why? It's simple: a special mushroom filling is made, and a properly boiled lung acquires a structure very similar to that of a mushroom.

Ingredients:

Cooking method:

1. Easy to boil, allow to cool, remove veins and cut into slices;
2. With onions and carrots, you need to do the following: peel, wash, cut and grate;
3. All the ingredients are put in a deep serving salad bowl, they are flavored with a generous portion of mayonnaise, and infused in the refrigerator for an hour. During this time, the dish acquires a pronounced "mushroom" taste, not to mention the aroma.

"Cardiopulmonary" snack

The following salad recipe pleases with a refined and piquant taste, and all due to the presence of pickled onions.

Ingredients:

Cooking method:

1. By-products are boiled and cut into thin cubes;
2. Onion, chopped into half rings, is pickled in vinegar and water, mixed in equal amounts;
3. After 30 min. the onions are sent to the meat, all the remaining ingredients and mayonnaise are also put there. Please note that such a snack can be made almost dietary if seasoned with any vegetable oil.

A little exotic

Let's move on to how to make Korean boiled lung salad.

Ingredients:

• 400 g of beef offal;
• purple onion;
• 150g of ready-made Korean-style carrots;
• fresh hot pepper;
• garlic clove and pepper;
• a couple of bay leaves, sunflower oil and parsley;
• 30 ml balsamic vinegar and two fresh cucumbers.

Cooking method:

Cooking salads and light meals in general is a budgetary and satisfying way to diversify the usual menu, to make it tasty, unusual and “long-lasting”.

Be sure to master a few offal recipes, and homemade ones will appreciate your delights.

Beef lung is not quite an everyday product, although it is quite a common product. It is often stewed or fried, combined with other offal - liver and heart, as well. I propose to prepare a delicious salad in an oriental style, complementing the boiled light with Korean carrots, pickled onions and mushroom aroma. Yes, in its structure and appearance, the lung is similar to mushrooms, so this dish can be called "False mushroom salad". In the original recipe, mushroom seasoning is used, from the category of seasoning for broth. Add the mushroom seasoning directly to the salad and stir to provide the mushroom flavor and aroma. I also had a mushroom broth, which I prepared in advance by boiling soaked dried wild boletus. It is forest mushrooms that give a strong, bright aroma and taste. I boiled the beef lung in the mushroom broth diluted with water, so the end result was a by-product with a real mushroom taste! So, let's start preparing beef lung salad.

Ingredients:

• light beef - 400 gr.
• Korean carrots - 300 gr.
• onion - 1 pc.
• fresh herbs - 1 bunch.
• olive oil - 2-3 tablespoons
• mushroom broth - 1.5 l.
• water - 1.5 liters.
• salt, ground pepper - to taste.
• table vinegar - 1 tablespoon
• sugar - 1 tsp
• allspice - 3-4 pcs.
• bay leaf - 1 pc.

How to make beef lung salad:

The first step is to boil the lung. It is worth noting that this process is not quick, and the lung will cook for at least 1.5, or even all 2 hours, depending on the size of the pieces. Before placing the lung in a cooking pot, it must be thawed (I bought frozen lung). Fill it with mushroom broth (or plain water, if you decide to use mushroom seasoning), add salt, bay leaf and a few peas of allspice. Cook over low heat until tender. It is worth noting that for cooking lungs, you better take a pan of maximum volume, because this product is "airy" and it will be problematic to immerse it in water. It is easier to boil a lung in a large amount of water, because it will "run away" from a small dish. Be sure to cover the pot with a lid.

By the way, instead of light pork for salads and other dishes, you can also use light pork, there is practically no difference between these two offal.

When the lung is cooked, you should put it in a bowl and cover with oppression. Leave the boiled lung to cool under pressure to seal it.

Cut the beef lung into strips. We put the lung in a salad bowl. Add Korean carrots to it.

Grind the onions into cubes or half rings, pour boiling water over them, add sugar and vinegar. Stir and leave for half an hour to marinate the onion.

Put the ready-made pickled onions into the salad. Add chopped herbs (I used parsley, dill and basil).

Season the salad with olive oil, pepper and salt. We mix.

We have got an unusual and tasty dish. At least once, but you must try the beef lung salad! Bon Appetit!!!

Best regards, Ivanna.

The most popular use of boiled liver is as a filling for pancakes and pies. And today we will try to cook a salad of light pork or beef with mushrooms.

Delicious light salad with mushrooms

This salad has been in my collection of recipes for a long time. About 10 years ago, the main ingredients in the recipe for this salad were boiled light and a large amount of fried onions, into which two Maggi mushroom cubes were crumbled. The salad was seasoned with mayonnaise and those who tried this dish for the first time could not feel, apart from the amazing taste, what are the ingredients in it.

Now we add to the light salad not cubes, but fried champignons or wild mushrooms. It has become more noble and tastier.

In a step-by-step photo recipe, pickled butter is used today,
which have been fried in oil from onions.

Ingredients:

• Light beef - 0.5 kg,
• Bay leaf - 2 pcs.,
• Pickled butter - 0.5 liter jar (can be replaced with fried mushrooms),
• 2-3 onions,
• Mayonnaise -100 gr.,
• Vegetable oil,
• Salt to taste
• Ground black pepper - to taste.

Cooking process:

Before preparing a lung, it must be thawed if a frozen lung was purchased. Rinse thoroughly, remove trachea residues, if present, and veins, and rinse thoroughly again.

Dip the prepared lung in salted boiling water, to which 2-3 bay leaves are added. The lung, due to the presence of a large number of air cavities, will float on the surface of the water. Usually, the lung is covered with a lid with a diameter less than the diameter of the pan, on which a small weight is placed so that the whole lung is in water. I just cover when cooking.

Cook light salad over low heat for about two hours, remove from broth and cool. You can eat it after half an hour of cooking, but prolonged cooking softens the fibers of the connective tissue, which is abundant in the lung, and improves its taste.

Gourmets recommend pressing the cooked lung, for which, a flat dish is placed on the offal removed from the broth, on which a load is placed on top, such as a 3-liter jar of water. After cooling, such a light will resemble a boiled tongue in structure. I just cut the offal into small cubes.

Onions, peel, wash and chop finely. Fry in vegetable oil until golden brown. The more onions you use, the tastier the salad will be. We collect all the onions in one side of the pan so that the excess oil remains on it.

Cut the champignons and fry until tender. Actually, any kind of mushroom can be added to the salad. I had pickled butter at hand.

Select the onion from the pan and fry the pickled butter in onion oil. Cool and cut into pieces.

Combine the light cut into pieces or strips with mushrooms and onions, pepper, salt to taste if necessary and season with mayonnaise. Stir the hearty salad and let it brew a little in the refrigerator before serving.

Bon appetit and good recipes!

Meat offal is a budgetary raw material for incredibly satisfying, pleasing with taste and nutritional value, original dishes: salads, cutlets and even soups. In addition, they make snacks that are not ashamed to present even on a festive table, not to mention the daily diet. In this publication, we will analyze several options for how to prepare an unusual salad from beef lung and its pork counterpart.

Nutritious snack

Ingredients:

Cooking method:

1. Boil the offal in water with salt for an hour, periodically removing noise and monitoring the level of liquid in the pan;
2. Boil the egg and chop into wedges;
3. Cut the onion into large pieces and save in sunflower oil until golden brown;
4. Light, chopped to the state of lobules, mix with the rest of the ingredients, salt, pepper and season with medium fat mayonnaise.

Such a salad made from pork or beef lung must be infused in the refrigerator throughout the day, which will make it tender and tasty.

With carrots and offal

Everyone who tries this boiled lung salad with onions and carrots for the first time is wondering what kind of fillet is present in its composition? In fact, the dish is elementary both in terms of the food set and the way they are processed and combined.

Ingredients:

Cooking method:

1. The lung is boiled, cooled and cut into slices;
2. The onion is chopped, sprinkled with vinegar and sent to a container with a light;
3. Throw the workpiece for 30 minutes, and during this time chop the garlic clove and hot pepper;
4. Mix everything and combine with carrots, season with salt and vegetable oil;
5. If desired, the appetizer is supplemented with fresh herbs, and infused in a cool place for several hours in a row.

"A la mushrooms"

As in the case with the preparation of the previous pork delicacy, this option is done very simply and quickly, and the end result is often mistaken for a mushroom platter. Why? It's simple: a special mushroom filling is made, and a properly boiled lung acquires a structure very similar to that of a mushroom.

Ingredients:

Cooking method:

1. Easy to boil, allow to cool, remove veins and cut into slices;
2. With onions and carrots, you need to do the following: peel, wash, cut and grate;
3. All the ingredients are put in a deep serving salad bowl, they are flavored with a generous portion of mayonnaise, and infused in the refrigerator for an hour. During this time, the dish acquires a pronounced "mushroom" taste, not to mention the aroma.

"Cardiopulmonary" snack

The following salad recipe pleases with a refined and piquant taste, and all due to the presence of pickled onions.

Ingredients:

Cooking method:

1. By-products are boiled and cut into thin cubes;
2. Onion, chopped into half rings, is pickled in vinegar and water, mixed in equal amounts;
3. After 30 min. the onions are sent to the meat, all the remaining ingredients and mayonnaise are also put there. Please note that such a snack can be made almost dietary if seasoned with any vegetable oil.

A little exotic

Let's move on to how to make Korean boiled lung salad.

Ingredients:

• 400 g of beef offal;
• purple onion;
• 150g of ready-made Korean-style carrots;
• fresh hot pepper;
• garlic clove and pepper;
• a couple of bay leaves, sunflower oil and parsley;
• 30 ml balsamic vinegar and two fresh cucumbers.

Cooking method:

Cooking salads and light meals in general is a budgetary and satisfying way to diversify the usual menu, to make it tasty, unusual and “long-lasting”.

Be sure to master a few offal recipes, and homemade ones will appreciate your delights.