Beef cooking light: best recipes

Many people are skeptical by-products, considering them to be tasteless and difficult to prepare. Experienced cooks claim that this is a big mistake. Beef lung can be cooked delicious dishes suitable for both festive menu. Most importantly, strictly follow a recipe and know some of the secrets of handling the product.

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How to cook beef easy

Beef cooking light: best recipes
  1. A light rinse in running water and immediately cut it into portioned pieces.
  2. Pour cold water and leave to vymachivanija for a few hours. When the liquid becomes dark, it should be changed. Do this until the water stays clear.
  3. Pieces of by-product should be put in a pot and pour water in the amount of 2/3 of the tank volume.
  4. Put it on a small fire, and when the liquid boils, for taste we recommend adding the whole onion and salt.
  5. Need to cook on low heat under a lid for at least 1.5 h. it is Important to periodically remove the foam that forms on the surface.

To test the readiness, you need a fork to pierce the food. If you will not stand blood, so you can turn off the fire. Otherwise, it is necessary to continue cooking.

Recipes

Serve beef lung in different treatment: boil, braise, broil or bake. But to start cooking any dish is with boiling.

The product is used in the first and second dishes, salads, snacks and toppings for baking.

Pancake pie with beef easy

Ingredients:

Beef cooking light: best recipes
  • 0.5 kg lightweight;
  • 300 g of the main ingredient;
  • 75 g of dried mushrooms;
  • 2 large onions, salt, spices;
  • 1 tbsp. of milk;
  • 2 eggs;
  • 1 teaspoon of sugar;
  • 3,5 tbsp. flour;
  • 200 g of vegetable;
  • 50 g butter, 2 boiled eggs and 200 g cream.

Stages of preparation:

  1. Easy, boil until tender and pass through a meat grinder.
  2. Dried mushrooms soak until soft, and then boil them for 30 min and mince with onions.
  3. All mix well and fry in plenty of oil. If the consistency is too dry, add a little mushroom broth.
  4. To prepare the dough, you must combine the flour, a little salt and sugar. Separately beat the eggs with a little milk. Connect two masses and stir. Adding a portion of milk, prepare the dough. Pour 2.5 tbsp of heated vegetable oil. Whisk with a beater.
  5. Bake pancakes, each brush with melted butter.
  6. Pancakes put the stuffing and top coat all with sour cream and sprinkle with chopped eggs.

Easy beef Vienna

This is the perfect recipe for the holiday table to impress your guests.

Ingredients:

Beef cooking light: best recipes
  • 750 g of lung;
  • 2 large onions;
  • 2 carrots;
  • 1 parsley root and celery, black pepper;
  • 6 grains of white pepper;
  • 2 buds of clove;
  • 0.5 teaspoon of salt;
  • 3 tablespoons of flour, half a lemon, a Bay leaf;
  • 4 tablespoons of butter and sugar.

Preparation:

  1. Vegetables clean, wash and put them in the pan. There also add byproduct and boil in the manner described above.
  2. The resulting broth strain. 0.5 l refrigerate, and the remaining liquid put on the fire to obtain a concentrated broth.
  3. Easy to put on a cutting Board, cover it with the second Board, and the top deliver the goods. Leave it for 12 hours after the time the by-product cut into long thin strips.
  4. Flour dissolve in a little cold water, and then add 0.5 liters of broth from the fridge. Put on fire and cook for 10 minutes over low heat. It is important to continuously stir the sauce. In it, add the lemon zest and 1 tablespoon juice. There also send pepper, salt, sugar and all mix well.
  5. To the sauce add the main ingredient and heat over low heat. Separately, combine butter and cream. Whisk until smooth and add to the dish.

Goulash

Ingredients:

Beef cooking light: best recipes
  • 0.5 kg lightweight;
  • 350 ml of broth;
  • 0.5 teaspoon of coriander;
  • 4 cloves of garlic;
  • 2 tbsp. tomato paste, red peppers, carrots, onion, salt, pepper;
  • 2,5 tablespoons of vegetable oil and herbs.

Preparation:

  1. Boil a by-product according to the known recipe.
  2. Peel the carrots and RUB coarsely, pepper and onion cut into dice.
  3. In hot oil fry the vegetables with the main ingredient. Then add the tomato paste, broth and simmer for 15 min.
  4. Then send spices, continue to simmer for a few minutes and turn off the heat. Serve with chopped greens.

Sausage pate

Ingredients:

Beef cooking light: best recipes
  • 200 g of light;
  • 40 g of chickpeas;
  • dried carrot, onion, parsley, celery;
  • coriander and pepper.

Preparation:

  1. Boil easy.
  2. Boil until soft chickpeas.
  3. All combine and add dried vegetables and spices;
  4. Using a blender, izmelchai all to a smooth consistency and mix well;
  5. Lay on the table the cling film from the stuffing form a sausage and wrap with foil. Tie the ends like a candy. Send a billet in a steamer for 20 min. the Temperature should not be more than 100 degrees.
  6. After cool down and for a day put it in the fridge.

Salad of beef lung

Ingredients:

Beef cooking light: best recipes
  • 500 g of lung;
  • large onion, carrots,
  • mushroom cube "Maggi";
  • 2 tablespoons of mayonnaise;
  • 3 tablespoons vegetable oil.

Preparation:

  1. A by-product of pre-cooked cut into thin strips;
  2. Onions cut into half rings, fry in hot oil for a couple minutes;
  3. Peel the carrots and grate on a coarse grater. Add it to the onions and fry until soft on low heat. There also send chopped bouillon cube;
  4. Connect a by-product of vegetables, season with mayonnaise and serve.

How useful beef lung

The byproduct contains a large amount of protein that should be ingested daily.

Beef cooking light: best recipes

It includes iron, potassium, magnesium, numerous vitamins, for example, A, C, PP and group B.

Another significant advantage is the small calorie. 100 g of the product accounts for only 92 calories. Despite this, easy enough beef filling.

Harm the dish can bring in the presence of individual intolerance of the product.

We tried to open for you the most important features of the processing by-product. As you can see, everything is quite simple. It is important to know some secrets. Bon appetit!