"Sour lung" (Saures Luengerl)

Category: Meat dishes
Kitchen: german
Sour lung (Saures Luengerl)

Ingredients

Offal of choice (I have a lung and a heart) 800 gr.
For the marinade broth:
bulb onions 1 PC.
leek 1 \ 2 pcs.
carrot 1 PC.
celery root 100 g
lemon slice
garlic 2 cloves
parsley root 1 PC.
cloves, allspice, juniper berries taste
water about 1.5 liters
vinegar 60 ml.
For the sauce:
butter 60 gr.
wheat flour 60 gr.
sugar 15 gr.
hot mustard 1 tbsp. the spoon
cream 100 ml.
sour cream 100 ml.
salt, pepper, nutmeg taste
parsley more

Cooking method

  • We are replenishing the collection of classic "sour" dishes of German cuisine. You will not find a restaurant in Bavaria where "sour light" is not on the menu. Although, in truth, there is not only light, but also other by-products - the heart, maybe the thymus of the calf, tongue, etc. These by-products are boiled in a marinade and then stewed in sour cream sauce and served with knodles and parsley.
  • Put the by-products (previously washed and cleaned of unnecessary things) in a saucepan, send all the spices and vegetables except vinegar, add water and cook. To prevent the lung from floating up, it can be pressed down with a lid smaller in diameter than a saucepan. Pour vinegar half an hour before the end of cooking. Once the offal is ready, turn off the heat and allow to cool completely.
  • Sour lung (Saures Luengerl)
  • Authentic recipes suggest keeping the meat in this marinade in a cold place for up to 3 days. I had a night in the refrigerator.
  • Remove the lung and heart from the marinade, cut into cubes. Strain the marinade.
  • Sour lung (Saures Luengerl)
  • Fry flour and sugar in butter until they turn rich brown. Slowly pour in the strained marinade until the desired consistency is formed. The sauce turns out to be a nice brown color.
  • Sour lung (Saures Luengerl)
  • Send the offal to the sauce and let it simmer for about half an hour.
  • Sour lung (Saures Luengerl)
  • Add sour cream, cream, mustard, season with salt and pepper.
  • Sour lung (Saures Luengerl)
  • This dish is served hot, always with bread dumplings (Semmelknödel) and parsley.

The dish is designed for

4 servings

Time for preparing:

3 hours + pickling

Cooking program:

plate

Note

Very tasty. Sweet and sour sauce perfectly sets off knodli. Pieces of the lung are slightly springy, but at the same time tender. The heart is just great. Of all the "sour" dishes, this was my favorite.

tati-ana
Very interesting and unusual! I'll bookmark it.

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