Main CourseDinner

Beuschel

Name: Beuschel
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: austrian
Ingredients: 500 g calf's lung rinsed; 300 g calf's heart rinsed; 1 pcs carrot peeled and roughly chopped; 100 g celery root peeled and roughly chopped; 1 pcs leek white and light green parts, roughly chopped; 2 pcs bay leaf; 1 tsp black peppercorn whole; 1 tsp salt; 3 tbsp butter; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 3 tbsp all-purpose flour; 3 tbsp white wine vinegar; 200 g sour cream full-fat; 1 tbsp dijon mustard; 2 tbsp capers rinsed and drained; 1 tbsp lemon juice freshly squeezed; 1 tsp dried marjoram; 0.5 tsp salt or to taste; 1 pinch white pepper or to taste; 2 tbsp 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.

An original recipe by Forkin

Total time: 2 hr 35 min
Serves: 4
Difficulty: Medium

Allergen information: may contain celery, gluten, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

For Poaching

500 gcalf's lung, rinsed
300 gcalf's heart, rinsed
1 pcscarrot, peeled and roughly chopped
100 gcelery root, peeled and roughly chopped
1 pcsleek, white and light green parts, roughly chopped
2 pcsbay leaf
1 tspblack peppercorn, whole
1 tspsalt

For the Ragout

3 tbspbutter
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
3 tbspall-purpose flour
3 tbspwhite wine vinegar
200 gsour cream, full-fat
1 tbspdijon mustard
2 tbspcapers, rinsed and drained
1 tbsplemon juice, freshly squeezed
1 tspdried marjoram
0.5 tspsalt, or to taste
1 pinchwhite pepper, or to taste

Garnish

2 tbspfresh parsley, chopped

Equipment

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

The method

Step by step

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

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

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