Meat byproducts cannot be called too festive, but they are delicious & can be offered to your guests as something new or original that makes a part of the Russian cuisine. Besides, byproducts’ history is rich & begins too many centuries ago. I offer you, Esteemed Readers, two simple & delicious dishes from beef heart & lungs.
Beef Heart Stew Ingredients:
beef heart – 500 gr., flour -1 tbsp., broth/water – 2 glasses, 1 onion, tomato paste – 2 tbsp., vinegar (on choice) – 2 tbsp., 2 bay leaves, sugar – 1 tsp., oil – 2 tsps., some salt.
Heat a pan. Wash the heart, dry with a paper towel, slice, salt & fry with oil. When it is almost cooked, add the flour & fry for another 1-2 minutes. Then put the meat in a casserole, add 1/2 glass of water or broth into the pan, bring to boil. Filter this sauce into the casserole, add 1 1/2 glasses of broth/water, cover & cook at a low heat for 2-3 hours.
Meanwhile chop the onion, fry it adding tomato paste, vinegar, bay leaves, sugar. Bring to boil, salt, add into the casserole with heart 20-30 minutes before the stew is ready.
Serve with your favourite garnish. If you wish to keep the authentic Russian spirit, use buckwheat. It is our traditional dish.
Beef Lung Stew Ingredients:
beef lungs – 500 gr., flour -1 tbsp., broth/water – 2 glasses, 1 onion, tomato paste – 2 tbsp., vinegar (on choice) – 2 tbsp., 2 bay leaves, sugar – 1 tsp., oil – 2 tsps., some salt, pepper.
Washed beef lungs put in hot water, bring to boil at a low heat for 1 1/2 -2 hours; then cool it down. Chop into medium pieces, pepper, salt, fry with oil, add flour & chopped onion, cook for another several minutes. Then put the meat into a casserole, add 2 glasses of broth left from boiling, tomato paste, bay leaves, cover & boil for 10-15 minutes. Serve with boiled or fried potatoes.
Enjoy the meal! 🥩🍗🥕🧅🥔
PS. The recipes are translated from authentic Soviet Culinary Books.