Goulash from the lungs

First you need to soak the lung in cold water for 1.5 – 2 hours in order to remove excess blood. At the same time, change the water a couple of times. We wash the lung under running water, give the water time to drain and cut into pieces. The size depends on what we are going to cook. For goulash, I sliced a lung about 3×1. And put it in a deep frying pan, then pour about 1 cup of water and press it on top with a lid that is smaller than the diameter of the frying pan. Thus, it turns out that the lung will be cooked in a minimum amount of water and will be completely covered with it, thanks to the lid.
I also recommend boiling water in a kettle, because in the process of cooking water needs to be added. We cook the lung on moderate-medium heat for 30 minutes, while periodically looking to see if there is water and topping up the required amount from the kettle. If you cut the pieces more, the cooking time may increase by 10 minutes.
Boil the lung, as written above. Next, grated carrots, chopped bell peppers and onions, add to the light and fry a little in vegetable oil, then add tomato paste and hot water (or broth) and simmer everything for about 10-15 minutes.
Before the end of cooking, add coriander, salt, pepper and crushed garlic. At the end of cooking, sprinkle with finely chopped herbs.
You can serve goulash from the lungs with any side dish, rice, pasta, mashed potatoes or I can also offer potatoes baked in a sleeve. A delicious and quite satisfying dinner.