Ingredients with Measurements:
- 1 lb. beef lung, cleaned and sliced into thin strips
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 oz. bacon, chopped
- 1 tbsp. paprika
- 1 tsp. caraway seeds
- 1 cup beef broth
- 1 tbsp. red wine vinegar
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the sliced beef lung and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 3 minutes.
4. Add the sliced red and green bell peppers, chopped bacon, paprika, and caraway seeds. Cook until the bacon is crispy and the peppers are tender, about 10 minutes.
5. Add the beef broth and red wine vinegar to the skillet. Bring to a simmer and cook for 5 minutes.
6. Return the browned beef lung to the skillet and stir to combine. Cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with bread or potatoes.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 9g
Protein: 18g
Sodium: 620mg
Sugar: 3g
Substitutions for ingredients:
- Beef lung can be substituted with beef heart or liver.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add diced potatoes to the skillet for a heartier meal.
- Substitute the bacon with smoked sausage for a different flavor.
- Use different colored bell peppers for a more colorful dish.
Tips and tricks:
- Make sure to clean the beef lung thoroughly before cooking.
- Slice the beef lung thinly to ensure even cooking.
- Cook the bacon until crispy for added texture and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a deep dish with bread or potatoes on the side.
Garnishes:
Sprinkle with chopped parsley or chives for added color.
Pairings:
Serve with a light salad or pickled vegetables for a refreshing contrast.
Suggested side dishes:
Bread or potatoes are traditional side dishes for this recipe.
Troubleshooting advice:
If the beef lung is tough, cook for an additional 5-10 minutes until tender.
Food safety advice:
Make sure to clean the beef lung thoroughly before cooking to avoid any potential bacteria.
Food history:
Saures Lüngerl mit Paprika und Speck is a traditional Austrian dish made with beef lung, paprika, and bacon.
Flavor profiles:
This dish has a smoky, savory flavor from the bacon and paprika.
Serving suggestions:
Serve hot with bread or potatoes for a hearty meal.
Related Categories
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Region: Austrian