Lung Goulash

4 servings

155 minutes

Lung goulash is a dish of Russian cuisine that traces back to the traditions of using offal in cooking. The lungs give it extraordinary tenderness, while the long stewing process reveals their soft, velvety texture. Fried onions and flour create a rich, thick sauce that envelops the pieces of lung, and tomato puree adds a slight acidity and depth of flavor. Bay leaf adds a subtle aroma, making the dish even more warming. Goulash pairs wonderfully with potatoes—boiled or fried—creating a hearty and warming meal. It’s a great choice for those who appreciate traditional dishes with a rich history and flavor.

Energy value per serving

• Calories: 187.2
• Proteins: 21.4g
• Fats: 7.8g
• Carbohydrates: 7.2g

Ingredients

• Beef lung: 500 g
• Onion: 1 head
• Wheat flour: 1 tbsp
• Tomato puree: 1 tbsp
• Vegetable oil: 1 tbsp

Cooking steps

1. Wash the lungs, place them in hot water, and simmer on low heat for 1.5–2 hours.

   Required ingredients:

   • Beef lung: 500 g

2. Cut the lungs into 30-40 gram cubes, sprinkle with pepper and salt, fry in a pan with heated oil, sprinkle with flour, add finely chopped onion, and fry for a few more minutes.

   Required ingredients:

   • Beef lung: 500 g
   • Onion: 1 head
   • Wheat flour: 1 tablespoon
   • Vegetable oil: 1 tablespoon

3. Place the fried lungs in a pot, add 2–2.5 cups of broth obtained from boiling the lungs, tomato puree, bay leaf, cover the pot with a lid, and cook for 10–15 minutes.

   Required ingredients:

   • Beef lung: 500 g
   • Tomato puree: 1 tablespoon

4. Serve with boiled or fried potatoes.