 Veal beuschel with bread dumplings | |
| Type | Stew |
|---|---|
| Course | Main dish |
| Place of origin | Austria, Germany, Czechia, Hungary, Switzerland |
| Region or state | Vienna, Bavaria, and Bohemia |
| Main ingredients | Offal, water, vinegar, sugar, salt, peppercorns, bay leaf onions, cream |
| Variations | Numerous |
Beuschel (German: [ˈbɔʏʃl̩] ) is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game.[1] It is often served with a sour cream sauce and bread dumplings.[1] It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia.[1]
The word Beuschel (sometimes also called Peuschel) and Lüngerl (Bavarian for "heart, lungs, spleen, and liver") also refer to the upper entrails of a slaughtered animal, including fish.[2]
- ^ a b c "Beuschel — Traditional Stew From Vienna". TasteAtlas. 2016-04-14. Retrieved 2023-09-21.
- ^ "Altwiener Salonbeuschel (ragout made with heart and lungs)". vienna.info. 2021-03-17. Retrieved 2023-09-21.