Lung Stew with Bread Dumplings

Lung stew ("szalontüdő") is a filling, sour-cream-and-mustard offal dish of the old days – in its tangy, thick sauce the soft bread dumpling is the perfect companion.

The lung stew

1. Wash the pork lung and the pork heart thoroughly, then cook them tender in plenty of salted water with a bay leaf – this can take 1-1.5 hours.

2. After cooling, cut them into thin, even strips.

3. In the fat fry the finely chopped onion, add the grated carrot and parsley root, then braise it with a little water for a few minutes.

4. Add the offal cut into strips, the mustard, salt and pepper it, and boil it together.

5. Mix the sour cream lump-free with the flour, temper it with a little hot liquid, then thicken the sauce with it – after a brief boil you get a silky, tangy sauce.

The bread dumplings

6. Cut the bread rolls into small cubes, knead them with the flour, the eggs, the water and the salt, then let it stand for 10 minutes.

7. With wet hands shape dumplings, and cook them in boiling salted water in about 15 minutes – they are right when they rise to the surface.

8. Serve the lung stew with the sliced dumplings.

Tip: It is especially fine with freshly ground pepper on top; the sauce comes together even better by the next day.