Hungarian Lungs with Bread Dumplings (Szalontüdő / Savanyútüdő) Recipe

For the Bread Dumplings (Zsemlegombóc):

  • 4 old bread rolls, cubed
  • 2 eggs
  • ½ cup (120ml) milk
  • 1 tbsp butter, melted
  • 1 cup (120g) flour
  • ½ tsp salt
  • ½ tsp nutmeg (optional)
  • Fresh parsley, chopped

Instructions:

Preparing the Lungs:

  1. Clean and boil: Rinse the lungs thoroughly and place them in a large pot with enough water to cover. Add bay leaves and caraway seeds, then bring to a boil. Simmer for about 1.5-2 hours until tender. Remove from water, let cool, and cut into thin strips. Reserve some of the cooking liquid.
  2. Sauté the base: In a large pan, heat lard or oil and sauté the onion until translucent. Add garlic, then stir in the flour and paprika.
  3. Make the sauce: Pour in the broth (or reserved cooking liquid) gradually while stirring to create a thick sauce. Add vinegar, sugar, mustard, salt, and pepper.
  4. Combine: Add the sliced lungs to the sauce and simmer for another 15-20 minutes, stirring occasionally. Adjust seasoning to taste.

Making the Bread Dumplings:

  1. Soak the bread cubes in milk until soft.
  2. In a bowl, mix eggs, salt, nutmeg, and melted butter. Stir in the soaked bread cubes.
  3. Gradually add flour and mix until you get a dough-like consistency. If too sticky, add a bit more flour.
  4. Wet your hands and form small dumplings.
  5. Bring salted water to a boil and cook the dumplings for about 10-12 minutes, until they float to the top. Remove and drain.

Serving:

Serve the szalontüdő warm with the bread dumplings on the side. Garnish with fresh parsley and a dollop of sour cream if desired.

Enjoy this classic Hungarian delicacy! Would you like a variation or tips for substitutions? 😊