Easy beef recipe for cooking in a slow cooker. Easy in the multicooker. Heart in tomato sauce

Beef lung gravy can be served with any side dish.

Lungs are very well combined in taste with all types of cereals, as well as potatoes cooked in different ways. Such a dish is suitable for both a home dinner table and a festive one. Plus, it's quick and easy to prepare.

To prepare lungs in a slow cooker, you will need the following ingredients:

300 g beef lungs;
2 large onions;
2 cloves of garlic;
2 tbsp. l. sour cream;
1 st. l. pork fat;
200 ml of water;
salt.

Multicooker: Polaris, Redmond, Panasonic and others

Preparing a recipe

Chop the peeled onion into cubes.

Put a spoonful of pork fat into the multicooker bowl.

Select the program "fry" and time 13 minutes. Wait for the fat to melt, and then send the onion there. Fry it with the lid open for 10 minutes, stirring occasionally.

Finely chop the lungs. It is best to grind them frozen when they are firmer. In soft form, the lungs are much more difficult to cut.

Slicing can be different: straws, cubes or arbitrary shape. Send the lungs to the onion and fry the remaining time (3 minutes). Then, select the program "extinguish" and time 40 minutes. Add 2 tablespoons of sour cream, finely chopped garlic, salt and water. Intervene.

Close the multicooker lid. After the time has elapsed, the gravy from the lungs is ready.

We offer a recipe for making a delicious light in a slow cooker. This by-product has a low calorie content. It contains a lot of connective tissue. Elasticity and porosity are retained even after heat treatment. Pork lung, after boiling, especially in a crushed state, perfectly absorbs fat. The composition of the lung contains all the nutrients that are in the pork itself.

Before cooking, the lung should be thoroughly soaked in cold water for about 3-4 hours to remove excess blood. In this case, the water must be changed several times. You need to boil the offal for about 1-1.5 hours. It is advisable to add bay leaf, allspice and black peppercorns, onion to improve taste. When using a slow cooker with a pressure cooker function, 40 minutes is enough for boiling, not counting the time for stewing.

Boiled lung is an excellent filling for liver sausage, pancakes, pies. Salads, cold appetizers are prepared from it. Lung has a number of advantages. It has little nutritional value, the lungs have a small price, the offal is very easy to prepare. If you stew it with delicious gravy, such a dish will be a great addition to mashed potatoes, any porridge.

Ingredients

300 g pork lungs
200 g onion
180 g carrots
2.5 st. l. wheat flour
1 st. l. tomato paste
210 g canned tomatoes
1 PC. bay leaf
3 art. l. sunflower oil
0.5 tsp provencal herbs
salt to taste
ground black pepper to taste
400 g water
5 sprigs of parsley.

Cooking

1. Previously, before stewing, boil the lung in the “stew / meat” mode for 40 minutes, using all the spices that we talked about above. You can slightly deviate from the recipe and use spices at your discretion. Remove from multicooker, cool. Peel the onion. Cut randomly into small pieces. Pour the sunflower oil into the multicooker bowl. Turn on the "frying" mode, set the temperature to 150 degrees. Add an onion. Stirring with a silicone spatula, fry for about five minutes.

2. Choose juicy and firm carrots. Rinse well under running water. Using a vegetable peeler or a sharp knife, remove the skin. Grate on a large grater. Optionally, you can cut into small strips or sticks. Add to multicooker. Stir. Fry for 2-3 minutes.

3. Sprinkle in wheat flour to thicken the gravy. Stir. Fry for about a minute.

4. Canned tomatoes wipe on a coarse grater, remove the skin. Put the tomato paste and mashed tomatoes into the bowl. Stir. Fry for 2-3 minutes.

5. Add the lung cut into medium pieces, bay leaf, Provence herbs, salt, ground black pepper. Pour water. You can deviate from the recipe and add a little more water if you like a tasty gravy. Stir. Close the multicooker lid tightly. Set the stew/meat program to 20 minutes and wait. At this time, you can boil potatoes or your favorite porridge.

Step-by-step recipe for light stew in a slow cooker with photo.
National cuisine: Ukrainian food
Dish type: Main dishes
Recipe Difficulty: simple recipe
Cooking technology: Steamed
We need: Multicooker

Preparation time: 30 min
Cooking time: 2 hours
Servings: 6 servings
Amount of calories: 236 kilocalories
Occasion: Dinner, lunch

I propose to cook a hearty dish for a homemade lunch or dinner. Braised lung is a tasty addition to mashed potatoes or porridge, especially if stewed in tomato sauce.
There is almost no fat in the composition of the lung and this offal is rich in protein, which is very good for people on diets. You can stew in a slow cooker or on the stove. I have a slow cooker in my kitchen that I use the most.
Ingredients for 6 servings
Bay leaf 1 pc.
Bulb onion 250 g
Refined sunflower oil 30 ml
Carrot 200 g
Wheat flour 3 tbsp. l.
Ground black pepper 3 pinch
Pork lung 500 g
Salt 3 pinch
Tomato paste 130 g

step by step
For cooking, take the following products: light pork, carrots, onions, sunflower oil, water, salt, ground black pepper, bay leaf, flour, tomato paste.
Light (500 g) rinse. Fill with cold water and leave for 2-3 hours, periodically change the water. Boil until half cooked. I do it on the stovetop. I put the washed lung in a convenient saucepan, fill it with cold water and send it to the fire. Bring to a boil, boil for 5-7 minutes. I drain the water and rinse the lung with cold water. I fill it with fresh water and cook for 20 minutes after boiling. After I cool and rinse well in running water and cut into small pieces for stewing.
Pour sunflower oil (30 ml) into the multicooker bowl. Add 250 g chopped onions and 200 g carrots. Fry on the “frying” mode for 5-7 minutes. You do not need to fry for a long time, as there is still stewing.
Add flour (3 tablespoons) to the fried vegetables and mix well until the flour is combined with vegetables. Flour is used as a thickener for gravy.
Immediately add 130 g of tomato paste and hot water, mix. Season with spices.
Add chopped lung, mix. Since I have a slow cooker - a pressure cooker, I cook in the "stew / meat" mode for 40 minutes, under high pressure. You focus on your model.
Light stew in a slow cooker is ready. Bon appetit!

Pork lung is not considered the most valuable product, but sometimes it is recommended to be introduced into the diet of people who are on a diet or need to unload the digestive system. In addition, if you know how much and how to cook this component, you can count on the enrichment of body tissues with vitamins and microelements. Finally, dishes from this offal can be very diverse, the universal ingredient goes well with vegetables and cereals. As for the processing time, it is about 1 hour for pieces and not less 2.5 hours for a whole lung.

How to choose the right pork lung?

When choosing by-products, special attention should be paid to their quality. Before you cook a product, you should evaluate it according to the following parameters:

The presence of spoiled or damaged places is unacceptable. No matter how much fabric of doubtful texture or color is on the surface, you should not purchase such a product. Even a small dot indicates that the spoilage process has begun and could affect the tissues in the depths of the lung.
You should not buy a pig lung if it has not been previously cleaned of dirt, excess tissue and blood. Under the influence of air, blood cells quickly begin to decompose. Even if, upon arrival home, thoroughly rinse and even soak the product before cooking it, the finished product will retain an unpleasant, repulsive smell.

Tip: Despite the apparent "emptiness" of the component, pork lung is not recommended to be consumed more than 2 times a week. The tissues of the ingredient contain so many metals that their excessive accumulation in the human body can adversely affect its health.

It is strictly forbidden to purchase and cook frozen lungs. They can be easily recognized by their irregular coloration. If the fresh component on the cut is bright red, then the one that has been frozen at least once is pale pink. And the texture is not so porous and light.

Of course, by the type of lung it is difficult to determine how old the animal is, but if possible, preference should be given to products obtained from young pigs.

Rules for the preparation and processing of the lung

Before cooking a product, it must be processed, at least to a minimum. If it is possible to allocate as much time as required for this stage, then it is better to let it be 6-8 hours. First, we cut the pork lung into pieces, while removing particles of the trachea, fatty layer, blood vessels and all kinds of films. Next, soak the component for several hours, changing the water at least once every 2 hours. Some recipes call for a whole lung to be boiled. In this case, we cut out everything that can be reached, and soak the product even for several hours longer than usual.

How to cook pork lung in a saucepan and slow cooker?

Before you cook an offal, you should decide not only how much to process it, but also what is the best way to do it. Cooking in a saucepan allows you to control the process; in a slow cooker, the finished product is as juicy and soft as possible.

In a saucepan. Put the soaked and chopped lung into pieces in a large saucepan. Fill it with water so that there is still a lot of free space. During the cooking process, the product will start up a lot of foam, and it can overflow. Bring the liquid to a boil and drain. Do not spare time, this technique will help get rid of all unpleasant odors. Pour the contents of the pan again with cold water and bring the mass to a boil. Add whole onion and salt. You need to cook the product for at least 1 hour.

In a multicooker. Put the pork lung cut into pieces in a multicooker bowl and fill it with water. First, it is recommended not to close the lid and bring the liquid to a boil using the “Multi-cook” mode. The liquid is then poured out, replaced with clean water. This time we close the lid, set the "Extinguishing" mode and start processing for 1 hour.

In advance, you should take care of a plate of a smaller diameter than the cooking container. It will be needed to cover the workpiece, the pieces of which will definitely float up.

Cooking pancakes from a boiled lung

Pieces of boiled offal can be added to soup, salad, azu, stew and even pilaf can be prepared from them. But most often the lung is used as a filler for pies and pancakes.

Young housewives should pay attention to this recipe:

In addition to the already prepared unleavened pancakes, we need 1.5 kg of boiled semi-finished meat, a couple of large onions, vegetable oil for frying, salt and pepper to taste.
It is recommended to cool the boiled lung directly in the broth, then the filling will turn out to be very juicy. Then we scroll it through a meat grinder. Chop the onion, fry in vegetable oil until golden brown.
Mix light with onion, add salt and pepper. Some housewives put a little more boiled rice for nutrition.
We wrap the filling in pancakes. They can be served as such or poured with sour cream and baked in the oven for a quarter of an hour. It remains only to sprinkle such a casserole with herbs.

Pork lung can be stored in the refrigerator for no more than 2 days. Freezing or other processing option in order to increase the shelf life should not be subjected to it. If possible, the by-product should be kept in the broth until used for its intended purpose.