500 g/1 lb 2 oz beef lungs
1 tbsp tomato paste
1 tbsp flour
1 tbsp butter
Put washed beef lungs into hot water and simmer 1 1/2 – 2 hours. Cut cooked lungs into pieces about 30-40 g (1-1 1/2 oz) each, season with salt, pepper, and fry in a skillet with hot oil. Sprinkle fried lungs with flour, add diced onion and continue frying a couple of minutes longer.
Put browned lungs into a pot add 2-2 1/2 cups of broth from the first stage of cooking, tomato paste, bay leaf, cover the pot and cook for 10-15 minutes. Serve goulash with boiled or fried potatoes.