Beef lung stewed in sour cream
4 servings
210 minutes
Beef lung stewed in sour cream is a true masterpiece of Russian cuisine, where simple ingredients transform into an amazingly tender and aromatic dish. The lung, pre-boiled and cleaned, gains softness, while the sautéed onion adds a sweet depth of flavor. Tomatoes combined with sour cream create a rich, creamy sauce with a slight tang that permeates every piece of lung, making it juicy and flavorful. Bay leaves and spices complement the composition, adding notes of spice and warmth. This dish pairs perfectly with potatoes or fresh vegetables, creating a hearty and harmonious meal. Beef lung has long been valued in Russian cuisine for its nutrition and accessibility, and stewing it in sour cream has become a time-tested way to highlight its unique taste.
1
Beef lungs should be soaked in clean cold water for 2 hours.
- Beef lung: 1 kg
2
After two hours, we take it out of the water, rinse it thoroughly, and cut it into large pieces. We load the lungs into a pot of water, put it on the fire, bring it to a boil, and cook for at least an hour.
- Beef lung: 1 kg
3
We clean the lungs from large vessels and airways, cutting them into large strips or big cubes.
- Beef lung: 1 kg
4
We slice the onion into half rings, then load it into a deep frying pan or saucepan, and sauté in butter until it just starts to darken.
- Onion: 3 pieces
- Sour cream: 1 jar
5
We load the light dish, add a little butter, and fry for about 10 minutes, stirring occasionally.
- Beef lung: 1 kg
- Sour cream: 1 jar
6
Mix sour cream with tomato paste, add salt and pepper. Pour the sauce over the onions, add a bay leaf, and let it simmer for 15 minutes on low heat with a lid.
- Sour cream: 1 jar
- Tomato paste: 1 tablespoon
- Black peppercorns: to taste
- Bay leaf: to taste
- Salt: to taste
- Basil: to taste
7
We serve the ready light dish with vegetables or potatoes.