Old-style Viennese Salon Beuschel

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Altwiener Salonbeuschel (ragout made with heart and lungs)

Serves: 4



  • 600 g (1,4 lb) veal lungs
  • 1 veal heart
  • 1 root vegetables (parsley, carrots, celery stalk)
  • 6 peppercorns
  • 3 allspice corns
  • 1 bay leaf
  • 1 spring thyme (small)
  • 1 onion (small)
  • salt

Final stage:

  • 40 g (1/8 cup) butter
  • 30 g (1/4 cup) flour
  • 1 cooking spoon capers
  • 1 onion (small) , halved
  • 1 anchovy fillet (finely chopped)
  • 1 clove garlic (chopped)
  • lemon rind (grated)
  • 1 tbsp parsley (finely chopped)
  • dash of vinegar
  • sugar
  • pinch of ground marjoram
  • smidgen of mustard
  • 2 tbsps sour cream
  • 2 tbsps cream
  • dash of lemon juice
  • salt
  • ground pepper
  • 4 tbsps goulash sauce (for serving)


Separate the veal lung from the windpipe and gullet. Soak well, piercing several holes in the lung so that water can get into the cavity. Fry the onion, cut surfaces down, in a pan until golden brown. Fill a large pot with cold water, add lungs and heart and bring to boil. Add to the pot the root vegetables, peppercorns, allspice corns, bay leaf, thyme, salt and onion. Simmer until meat is tender.
Remove the lung after about 1 hour and rinse with cold water to cool. Leave the heart in the stock for at least another 30 minutes, until very tender, then remove. Heat some of the stock in another saucepan and bring to boil. Meanwhile, cut the lung and heart finely, removing any cartilage.

For the final stage, heat some butter in a casserole dish. Sprinkle in the flour and sauté until light brown. Add the finely chopped ‘innards seasoning': capers, onion, anchovy fillet, garlic, lemon rind, and parsley. Let draw on low heat for a few minutes. Add the reduced stock, stir well and cook for 15-20 minutes until thick. Add the innards and season with salt, pepper, vinegar, sugar, marjoram and mustard. As soon as the ragout is thick, stir in the sour cream and cream. Simmer for another 5-10 minutes. Add lemon juice to taste and serve with a few drops of hot goulash juice and serve with bread dumplings.

Enjoy with: Simple red wine

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes: www.ichkoche.at/Viennese-Cuisine/

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