Beuschel

Error creating thumbnail:

Kalbsbeuschel mit Semmelkn%C3%B6del

Beuschel is a traditional Austrian dish, particularly popular in Vienna. It is a type of ragout made from veal lungs and heart, often served with a creamy sauce and accompanied by bread dumplings or potatoes.

Ingredients

The main ingredients of Beuschel include:

• Veal lungs
• Veal heart
• Onions
• Butter
• Flour
• White wine
• Vinegar
• Bay leaves
• Marjoram
• Lemon juice
• Salt
• Pepper
• Cream

Preparation

The preparation of Beuschel involves several steps: 1. **Cleaning and Boiling**: The veal lungs and heart are thoroughly cleaned and then boiled in salted water with bay leaves and marjoram until tender. 2. **Sautéing**: Onions are finely chopped and sautéed in butter until golden brown. 3. **Making the Sauce**: Flour is added to the onions to create a roux, which is then deglazed with white wine and vinegar. The mixture is simmered until it thickens. 4. **Combining Ingredients**: The boiled lungs and heart are cut into small pieces and added to the sauce. Lemon juice, salt, and pepper are added to taste. 5. **Finishing Touches**: Cream is stirred into the mixture to create a rich, creamy consistency.

Serving

Beuschel is traditionally served hot, often accompanied by bread dumplings or boiled potatoes. It is a hearty dish, typically enjoyed during the colder months.

Cultural Significance

Beuschel is a classic example of Austrian cuisine, reflecting the resourcefulness and culinary traditions of the region. It is a dish that utilizes offal, which was historically important for making use of all parts of the animal.

Related Dishes

• Wiener Schnitzel
• Tafelspitz
• Goulash
• Leberknödel

See Also

• Austrian cuisine
• Vienna
• Ragout
• Offal