Goulash from offal. From the lungs.
A dietary product.
Rinse the lungs, put them in hot water.
Cook until fully cooked for two hours.
Cut into cubes, pepper, salt, fry in a frying pan.
Then you need to sprinkle with flour, add finely chopped onions and carrots and continue frying for a few more minutes.
We transfer all this with a small amount of broth into a separate saucepan.
Add tomato paste and bay leaf to the pan.
Simmer under a closed lid for another 15 minutes.
We eat and sprinkle with finely chopped herbs.
We eat with potatoes or porridge. We use the broth in which the lungs themselves were cooked.