A classic dish of Austrian “offal cuisine” is Salonbeuschel which is a ragout incorporating veal lung. The secret of the dish lies in its delicately seasoned sauce. An Austrian saying which is still true today goes, “It’s only worth becoming a regular in an inn if it also does a good offal ragout”.
- 600 g veal lung
- 1 veal heart
- root vegetables (carrots, celery, yellow turnip)
- 1 bay leaf
- 6 peppercorns
- 1 sprig of thyme
- 1 onion (whole, peeled)
- 1 garlic clove (whole)
- lemon juice
For the sauce:
- 1 onion
- 1 tbsp capers
- 1 anchovy fillet (in oil)
- parsley (finely chopped)
- 1 lemon (grated, untreated)
- 40 g butter
- 30 g flour
- 2 tbsp sour cream
- 2 tbsp double cream
- 4 tbsp goulash juice (optional, for serving)
Directions for Salonbeuschel
- Wash lung and heart. Wash root vegetables and chop into pieces. Place the lung and heart in 2 litres of water in a pot with the salt, bay leaf, peppercorns, thyme, whole, peeled onion, garlic clove and vegetables. Cover the pot, bring to the boil and cook, turning after 20 minutes.
- Poke a fork into the lung and if the juices are not clear, remove from the pot and place in cold water. Leave the heart to cook for a while longer. After a while, remove the heart and place in cold water. Strain the stock which has been left, bring to the boil and reduce.
- Cut the heart and lung into thin noodle shapes, mix with salt, pepper and lemon juice and put to one side.
- For the sauce, finely chop the onion, capers, anchovy fillet, parsley, lemon peel and a little marjoram. Fry the flour in the melted butter until dark brown and add the finely chopped ingredients.
- Quench with the vinegar, pour over the stock and thoroughly whisk. Leave to simmer for 20 minutes.
- Add the chopped lung and heart, season with mustard and sugar and add the marjoram according to taste. Add the sour and double cream, mix and leave to infuse for 15 minutes.
Only buy the heart and lung from a trusted butcher! When buying lung, freshness is key!
The word “Beuschel” (lung) comes from “Bäuschel”, the diminutive of “Bausch” which refers to the consistency of the lung. For a long time, lung was regarded as being too inferior to be served at the city’s royal tables. It wasn’t until the 19th century when the dish was enhanced with double cream and goulash juice that it became more popular amongst the finer society and was then known as “Salonbeuschel”.