📝 About This Recipe
A crown jewel of Viennese 'Beisl' culture, Beuschel is a sophisticated ragout of veal heart and lungs simmered to tender perfection. This dish represents the pinnacle of nose-to-tail dining, transformed by a rich, acidic cream sauce infused with capers, anchovies, and lemon. It is a soul-warming delicacy that balances earthy depth with a bright, elegant finish, traditionally served in the finest dining rooms of Austria.
🥗 Ingredients
The Poaching Liquid
- 800 grams Veal Lungs (cleaned and rinsed thoroughly)
- 400 grams Veal Heart (trimmed of excess fat)
- 1 large Yellow Onion (halved)
- 1 piece Carrot (peeled and roughly chopped)
- 100 grams Celery Root (peeled and cubed)
- 2 pieces Bay Leaves
- 10 pieces Black Peppercorns (whole)
- 1 tablespoon Salt
The Velouté Sauce
- 60 grams Unsalted Butter
- 50 grams All-purpose Flour
- 2 pieces Shallots (very finely minced)
- 800 ml Beef Stock or Poaching Liquid (strained)
- 150 ml Dry White Wine (such as Riesling or Grüner Veltliner)
- 200 ml Heavy Cream (at room temperature)
- 2 tablespoons Crème Fraîche (for tanginess)
The Aromatics (The 'Beuschel' Seasoning)
- 1 tablespoon Capers (rinsed and finely chopped)
- 2 pieces Anchovy Fillets (rinsed and mashed into a paste)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Fresh Marjoram (chopped)
- 1 tablespoon Dijon Mustard
- 1/2 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Place the veal lungs and heart in a large pot. Cover with cold water and bring to a boil. Drain and rinse the meat to remove initial impurities.
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2
Return the meat to the pot. Add the onion, carrot, celery root, bay leaves, peppercorns, and salt. Add enough fresh water to cover and simmer gently for 90 minutes. Tip: Use a small lid or plate to keep the lungs submerged as they tend to float.
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3
Once the heart is tender when pierced with a knife, remove the meat from the broth. Strain the broth through a fine-mesh sieve and reserve 800ml for the sauce.
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4
Allow the meat to cool slightly. Remove any large tubes or tough cartilage from the lungs. Cut both the heart and lungs into very fine, thin julienne strips (about 2-3mm wide).
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5
In a clean large pot or deep skillet, melt the butter over medium heat. Add the minced shallots and sauté until translucent but not browned.
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6
Whisk in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until it smells slightly nutty and turns a pale golden color.
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7
Slowly pour in the white wine while whisking vigorously to avoid lumps. Gradually add the reserved poaching broth, whisking until smooth.
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8
Bring the sauce to a simmer and let it reduce for about 10-15 minutes until it reaches a velvety, coating consistency.
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9
Stir in the chopped capers, anchovy paste, lemon zest, marjoram, mustard, and sugar. This is the 'heart' of the flavor profile.
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10
Add the julienned meat to the sauce. Stir in the heavy cream and crème fraîche. Simmer gently for another 10 minutes to allow the flavors to meld.
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11
Taste and adjust seasoning. Add more lemon juice for brightness or a pinch of salt if needed (be careful, as capers and anchovies are salty).
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12
Serve piping hot in deep plates, ensuring a generous amount of sauce accompanies the meat.
💡 Chef's Tips
Soak the lungs in cold water for an hour before cooking to ensure a clean, mild flavor. The secret to a great Beuschel is the precision of the cut; the meat should be julienned into very fine strips, never chunky. If the sauce is too thin, simmer it longer before adding the cream; if too thick, splash in a little more broth. This dish actually tastes better the next day after the flavors have fully developed in the refrigerator. Don't skip the anchovies; they dissolve into the sauce and provide essential 'umami' without tasting fishy.
🍽️ Serving Suggestions
Traditionally served with a large 'Semmelknödel' (Bread Dumpling) to soak up the exquisite sauce. Pair with a glass of crisp Austrian Grüner Veltliner or a chilled Riesling. A dollop of cranberry jam (Preiselbeeren) on the side provides a perfect sweet-tart contrast. Serve with a side of pickled gherkins or a simple green salad with a sharp vinaigrette. Finish the meal with a classic Viennese Melange coffee and a small slice of Sachertorte.