Altwiener Salonbeuschel (ragout made with heart and lungs)

Innards can be found very often in the Viennese cuisine and are highly estimated amongst gourmets. The Beuschel (veal lungs) supposedly is a Jewish dish and is that prominent in the Viennese cuisine that the term has found its way even into everyday speech and is colloquially used as a synonym for „lungs“. Therefore, a „Beuscheltelefon“ (literally: lung telephone) is the medical diagnosis tool stethoscope. Enjoy!

Serves: 4

Ingredients:

Beuschel:

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)

Preparation:

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