Ingredients with Measurements:
- 1 lb. beef lung
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. vinegar
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. oil
- 1 lb. potatoes, peeled and diced
- 4 oz. bacon, diced
- 1/4 cup chopped parsley
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the beef lung thoroughly and cut it into bite-sized pieces.
2. In a large pot, combine the lung, onion, garlic, vinegar, caraway seeds, salt, and black pepper. Add enough water to cover the lung by about an inch.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 hours, or until the lung is tender.
4. In a skillet, heat the oil over medium-high heat. Add the diced potatoes and bacon and cook until the potatoes are golden brown and the bacon is crispy.
5. Once the lung is tender, remove it from the pot and drain the liquid.
6. Serve the saures lüngerl (sour lung) with the potatoes and bacon on the side. Garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmering temperature: low heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 28g
Protein: 25g
Substitutions for ingredients:
- Beef lung can be substituted with pork or veal lung.
- Caraway seeds can be substituted with fennel seeds.
- Bacon can be substituted with pancetta or ham.
Variations:
- Add sliced carrots and celery to the pot with the lung for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a splash of white wine to the pot for a more complex flavor.
Tips and tricks:
- Make sure to rinse the lung thoroughly to remove any impurities.
- Simmer the lung on low heat to prevent it from becoming tough.
- Use a slotted spoon to remove the lung from the pot to avoid breaking it apart.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the saures lüngerl in a deep bowl with the potatoes and bacon arranged on the side. Garnish with chopped parsley.
Garnishes:
Chopped parsley or chives
Pairings:
- A crisp green salad
- A light white wine such as Riesling or Grüner Veltliner
Suggested side dishes:
- Steamed vegetables such as green beans or broccoli
- A crusty bread to soak up the sauce
Troubleshooting advice:
- If the lung is tough, it may need to simmer longer.
- If the potatoes are not crispy enough, cook them for a few more minutes in the skillet.
Food safety advice:
- Make sure to rinse the lung thoroughly to remove any impurities.
- Cook the lung to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Saures lüngerl is a traditional dish from Austria, often served in taverns and beer gardens.
Flavor profiles:
Sour, savory, smoky
Serving suggestions:
Serve with a cold beer or a glass of white wine.
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Region: Austrian