About this dish
A creamy ragout of veal lung and heart in a tangy sauce, traditionally served with a bread dumpling.
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Ingredients
🥩500g veal lung and heart, cleaned
🧈3 tbsp butter
🌾3 tbsp flour
🍶2 tbsp vinegar
🌿Fresh parsley and capers, chopped
Method
Serves 21
Simmer the veal lung and heart in seasoned water until tender, then finely dice.2
Make a roux with butter and flour, then gradually add the cooking broth to form a smooth sauce.3
Stir in the diced meat, vinegar, capers, and parsley.4
Simmer gently for a few minutes to combine flavors.5
Serve with a bread dumpling (Semmelknödel).✓ What Makes it Authentic
Beuschel is a traditional Viennese offal dish, once a common everyday meal, now considered a more old-fashioned specialty found in traditional restaurants.
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