Main CourseDinner

Beuschel

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 35 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać seler, gluten, mleko, gorczyca i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

For Poaching

500 gcalf's lung, rinsed
300 gcalf's heart, rinsed
1 szt.carrot, peeled and roughly chopped
100 gcelery root, peeled and roughly chopped
1 szt.leek, white and light green parts, roughly chopped
2 szt.bay leaf
1 łyżeczkablack peppercorn, whole
1 łyżeczkasalt

For the Ragout

3 łyżkabutter
1 szt.yellow onion, finely chopped
2 ząbekgarlic, minced
3 łyżkaall-purpose flour
3 łyżkawhite wine vinegar
200 gsour cream, full-fat
1 łyżkadijon mustard
2 łyżkacapers, rinsed and drained
1 łyżkalemon juice, freshly squeezed
1 łyżeczkadried marjoram
0,5 łyżeczkasalt, or to taste
1 szczyptawhite pepper, or to taste

Garnish

2 łyżkafresh parsley, chopped

Sprzęt

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

Sposób przygotowania

Krok po kroku

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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 1 godz. 30 min
Wskazówka kucharza: 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.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
7
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
Około 7 min
8
Stir in the minced garlic and cook for one more minute until fragrant.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 3 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 5 min
15
Taste the ragout and season with salt and white pepper as needed.
Około 1 min
16
Serve the beuschel immediately, garnished with the chopped fresh parsley.
Wskazówka kucharza: This dish is best served with bread dumplings (Semmelknödel) or boiled potatoes.

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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