Ingredients with Measurements:
- 1 lb. beef lung
- 2 cups water
- 1 cup white vinegar
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. black pepper
- 1 lb. kohlrabi, peeled and sliced
- 4 slices bacon, chopped
- 1 tbsp. butter
- 1 tbsp. all-purpose flour
- 1 cup beef broth
Special equipment needed:
- Large pot
- Skillet
- Whisk
Step-by-step instructions:
1. Rinse the beef lung under cold water and remove any excess fat or membranes.
2. In a large pot, combine the water, white vinegar, onion, garlic, salt, and black pepper. Add the beef lung and bring to a boil.
3. Reduce the heat to low and simmer for 2-3 hours, or until the lung is tender.
4. Remove the lung from the pot and let it cool. Once cooled, slice it into thin strips.
5. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and set it aside.
6. Add the sliced kohlrabi to the skillet and cook for 5-7 minutes, or until tender. Remove the kohlrabi and set it aside.
7. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
8. Gradually whisk in the beef broth and cook until the sauce thickens.
9. Add the sliced lung, cooked bacon, and cooked kohlrabi to the skillet. Stir to combine and cook for 2-3 minutes, or until heated through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours
5. Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 11g
Protein: 25g
Substitutions for ingredients:
- Beef lung can be substituted with beef heart or liver.
- White vinegar can be substituted with apple cider vinegar.
- Kohlrabi can be substituted with turnips or rutabaga.
- Bacon can be substituted with pancetta or ham.
Variations:
- Add sliced carrots or potatoes to the skillet for added flavor and nutrition.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a splash of red wine to the sauce for a deeper flavor.
Tips and tricks:
- Be sure to rinse the beef lung thoroughly before cooking.
- Simmer the lung over low heat to prevent it from becoming tough.
- Use a sharp knife to slice the lung into thin strips.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the saures lüngerl on a bed of mashed potatoes or with a side of crusty bread.
Garnishes:
Garnish with chopped parsley or chives for added color and flavor.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Mashed potatoes, roasted vegetables, crusty bread, green salad.
Troubleshooting advice:
If the lung is tough, it may need to simmer for a longer period of time.
Food safety advice:
Be sure to cook the lung to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Saures lüngerl is a traditional Bavarian dish made with beef lung, vinegar, and spices. It is typically served with potatoes or bread.
Flavor profiles:
The saures lüngerl has a tangy and savory flavor from the vinegar and spices, with a rich and meaty flavor from the beef lung.
Serving suggestions:
Serve the saures lüngerl with a cold beer or a glass of white wine.
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Region: Austrian