My Czech grandmother used to make what is called "pajšl," which had beef lung cooked with a cream sauce. I don't really remember the recipe but I remember she would poach the offal for a while, cut it into bite-size pieces, then add it back into broth with cooked vegetables, and then add in what I now think was probably a roux, and some cream. I don't remember if it was sour cream or not. I'm not sure what she seasoned it with.
I love about 10-20% offal in my ground beef for hamburgers. When I grind it I replace some of the fat with heart, lung, liver and kidney. It gives the beef a gamer flavor and adds to the overall moisture of the burger. I grind the offal a few times before adding it. Everybody loves my home ground burgers, nobody knows the secret.
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