Dish

Beuschel

Beuschel is a dish that is typically made with veal lungs and heart that have been boiled and then chopped into small pieces. The meat is then simmered in a sauce made from onions, white wine, and cream. The dish is typically served with bread dumplings or potatoes and is a popular comfort food in Austria.

European cuisine› Alpine cuisine› Austrian cuisine

Stew

Origins and history

Beuschel originated in Austria in the 18th century and was originally a peasant dish. It became popular among the upper classes in the 19th century and is now a staple in many Austrian households.

Dietary considerations

Beuschel is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those with lactose intolerance as the sauce contains cream.

Variations

There are many variations of Beuschel, some of which include adding additional vegetables such as carrots or celery. Some recipes also call for the addition of bacon or ham to the sauce.

Presentation and garnishing

Beuschel is typically served in a bowl with the bread dumplings or potatoes on the bottom and the meat and sauce on top. It is often garnished with chopped parsley or chives.