Beuschel

Category: Meat dishes
Kitchen: austrian
Beuschel

Ingredients

Veal lung 1/2 (400gr)
Calf heart 400gr
Roots (celery, parsley) 300gr
Bulb onions 1 PC
White wine 50gr
Bay leaf, peppercorns, salt
For gravy
Flour 60gr
Vegetable oil 60gr
Pickled cucumber 2-3pcs
Capers 20gr
Bulb onions 1-2pcs
Lemon juice
Garlic 1-2 cloves
Thyme, mustard, marjoram, pepper, lemon zest

Cooking method

  • Beuschel (German Beuschel - offal) is a traditional dish of Viennese, Austrian and Bavarian cuisine. It is a stew necessarily from the lungs (depending on the region, also from the heart of a calf). Sheep, goat, pork, beef offal are sometimes used. Served with creamy sauce and bread dumplings. Giblets are stewed in water with the addition of vinegar, sugar, salt, peppercorns, bay leaves and onions. When ready, seasonings are removed from the broth, and the offal is cut into small pieces. The broth is filled with flour sautéing. If a little cream or sour cream is added to the veal boychel, then the boychel is called "deluxe" or in Vienna "salon" (German: Salonbeuschel). (Source - Wikipedia)
  • Wash the lungs and heart, soak in water for 3 hours. Boil water, add roots, onions, peppercorns, bay leaves, salt and cook offal until tender. The lung can be cut into several parts, you need to cook it under pressure so that it does not float (I very successfully entered a steamer bowl from Steba DD1 into the pan). I cooked everything together for about 3 hours (although in different places the lung is advised to cook for only 20-30 minutes). Then put the lung in cold, slightly salted water.
  • Cut the cooled meat into small strips, pour over with white wine (I used apple cider vinegar). Part of the broth should be left for the sauce.
  • Prepare a brown sauce from butter and flour, add the ingredients for the gravy (cut the cucumbers and capers into small pieces) and fry. Add broth, diluting the sauce to the consistency you like. Add lemon juice and zest, marjoram, thyme, mustard and salt to taste. Leave to simmer over low heat while cooking
    Bread dumplings (Semmelknoedel) option II

  • Source: Austrian cuisine. The best recipes for popular dishes. Vienna, Hubert Crenn 2006


Fenya
marmelad, Natasha, here your stew interested me! I'll bookmark the recipe.
marmelad
Tatyana, a very tasty dish, especially for offal lovers. And for non-lovers - you can use the sauce option

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