Main CourseDinner

Beuschel

Name: Beuschel
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 4 porcije
Cuisine: austrian
Ingredients: 500 g calf's lung rinsed; 300 g calf's heart rinsed; 1 kom carrot peeled and roughly chopped; 100 g celery root peeled and roughly chopped; 1 kom leek white and light green parts, roughly chopped; 2 kom bay leaf; 1 žličica black peppercorn whole; 1 žličica salt; 3 žlica butter; 1 kom yellow onion finely chopped; 2 češanj garlic minced; 3 žlica all-purpose flour; 3 žlica white wine vinegar; 200 g sour cream full-fat; 1 žlica dijon mustard; 2 žlica capers rinsed and drained; 1 žlica lemon juice freshly squeezed; 1 žličica dried marjoram; 0,5 žličica salt or to taste; 1 prstohvat white pepper or to taste; 2 žlica fresh parsley chopped

A classic Viennese ragout featuring tenderly poached and thinly sliced calf's lung and heart. The offal is simmered in a rich, tangy cream sauce made with a roux, sour cream, and capers. This hearty dish is traditionally served with bread dumplings to soak up the delicious sauce.

Izvorni recept autora Forkin

Ukupno vrijeme: 2 h 35 min
Porcije: 4
Težina: Srednje

Informacije o alergenima: može sadržavati celer, gluten, mlijeko, gorčica i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

For Poaching

500 gcalf's lung, rinsed
300 gcalf's heart, rinsed
1 komcarrot, peeled and roughly chopped
100 gcelery root, peeled and roughly chopped
1 komleek, white and light green parts, roughly chopped
2 kombay leaf
1 žličicablack peppercorn, whole
1 žličicasalt

For the Ragout

3 žlicabutter
1 komyellow onion, finely chopped
2 češanjgarlic, minced
3 žlicaall-purpose flour
3 žlicawhite wine vinegar
200 gsour cream, full-fat
1 žlicadijon mustard
2 žlicacapers, rinsed and drained
1 žlicalemon juice, freshly squeezed
1 žličicadried marjoram
0,5 žličicasalt, or to taste
1 prstohvatwhite pepper, or to taste

Garnish

2 žlicafresh parsley, chopped

Oprema

fine-mesh sieve · wooden spoon · cutting board · knife · whisk · large saucepan · large stockpot

Postupak

Korak po korak

1
Place the calf's lung and heart in a large stockpot and cover with cold water. Bring to a rolling boil, then carefully drain the water and rinse the meat under cold water.
Oko 10 min
Napomena kuhara: This initial blanching step helps to clean the offal and ensures a clearer poaching liquid.
2
Return the blanched meat to the clean pot. Add the chopped carrot, celery root, leek, bay leaves, whole peppercorns, and salt.
Oko 2 min
3
Cover the ingredients with fresh cold water by about 5 cm. Bring to a simmer over medium heat, then reduce heat to low and poach gently, partially covered, for 90 to 120 minutes until the meat is very tender.
Oko 1 h 30 min
Napomena kuhara: Skim any foam that rises to the surface during the first few minutes of simmering for a cleaner broth.
4
Carefully remove the lung and heart from the pot and set them on a plate to cool. Strain the poaching liquid through a fine-mesh sieve into a large bowl and reserve it for the sauce.
Oko 5 min
5
Once the meat is cool enough to handle, use a sharp knife to trim away any tough tubes or connective tissue. Slice both the lung and heart into very thin, bite-sized strips.
Oko 10 min
Napomena kuhara: Chilling the meat slightly can make it easier to slice thinly and evenly.
6
In a separate large saucepan or Dutch oven, melt the butter over medium heat.
Oko 1 min
7
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
Oko 7 min
8
Stir in the minced garlic and cook for one more minute until fragrant.
Oko 1 min
9
Sprinkle the flour over the onions to create a roux. Stir constantly for 2 minutes to cook out the raw flour taste.
Oko 2 min
Napomena kuhara: This step is crucial for developing flavor and preventing a pasty taste in the final sauce.
10
Pour in the white wine vinegar to deglaze the pan, scraping up any flavorful bits from the bottom.
Oko 1 min
11
Gradually whisk in the reserved poaching liquid, a little at a time, to create a smooth, lump-free sauce. Continue adding liquid until the sauce has the consistency of thin cream.
Oko 3 min
Napomena kuhara: Whisking vigorously as you add the liquid is key to preventing lumps.
12
Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, allowing it to thicken slightly.
Oko 10 min
13
Reduce the heat to low. Stir in the sour cream, dijon mustard, capers, dried marjoram, and lemon juice. Heat gently but do not allow the sauce to boil, as this can cause the sour cream to curdle.
Oko 3 min
14
Add the sliced lung and heart to the sauce. Stir to combine and allow everything to heat through for about 5 minutes.
Oko 5 min
15
Taste the ragout and season with salt and white pepper as needed.
Oko 1 min
16
Serve the beuschel immediately, garnished with the chopped fresh parsley.
Napomena kuhara: This dish is best served with bread dumplings (Semmelknödel) or boiled potatoes.

Pravilno čuvanje

Čuvanje

Store leftovers in an airtight container in the refrigerator.

Podgrijavanje

Reheat gently in a saucepan over low heat, stirring occasionally until warmed through; do not boil.