Stewed Veal Lung
Stewed Veal Lung – a traditional French recipe that embodies the style of Provence. Not only is this recipe good for veal lung, it's also good for pork or lamb lung. Croutons are optional, they can be replaced with croutons or a regular fresh baguette.
Stewed Veal Lung Ingredients
- Beef lung 500 g
- Wheat flour 1-2 tbsp
- Red wine 300 ml
- Bacon 250 g
- Champignons 150 g
- Onion 1-2 pcs
- Carrots 1 pcs
- Garlic 1 clove
Stewed Veal Lung Recipe
The recipe for Stew Veal Lung is very simple. Wash the liver and cut into small cubes, salt, pepper and put in a pan with warmed butter. Then sprinkle with flour, mix and fry for a few more minutes until the blood thickens.
Pour the lung with wine or a mixture of wine and broth, salt, pepper or pour in a bouquet of garni, chopped broth, cover with a lid and put in the oven. Bake a lung at 180 degrees for 1.5 hours.
In a frying pan, fry the bacon cut into pieces, put finely chopped onions and carrots to the bacon, mix and fry lightly.
Chop mushrooms if large. Put mushrooms in a pan with bacon, mix and simmer for another 5-10 minutes over medium heat.
Transfer the beef lung to a shallow heat-resistant dish, put the fried vegetables with bacon on top. Cover with a lid and return to the oven for 30 minutes.
Cut the baguette into small cubes, salt, pepper, add a pinch of bouquet garni (if you want), pour over with olive oil and mix. Put the prepared baguette on a baking sheet and put in an oven preheated to 180 degrees for 15 minutes. When serving, sprinkle stewed lung with croutons.