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  • Author: Jill Baker


Beuschel is one of the classics of Austrian cuisine. Often compared to a ragout, this hearty dish is made with offal, usually heart and lungs, and it is served in a delicious, dark brown sauce. Usually, calf offal is used in the dish, but offal’s of other animals can also be utilized.
Due to the consistency of the offal, beuschel is a time-consuming dish found only in traditional and notable Austrian restaurants. Even though it can be found in all parts of Austria, it is usually associated with Vienna and represents a real example of the old Viennese cuisine.
It became popular in the 19th century, during the Austrian Empire, when animal offal was introduced on the menus of numerous high-end Viennese restaurants. Its importance has recently slightly faded, but for true experts, it is still regarded as a delicious heritage of the Austrian Empire.
To achieve the creamy and mild consistency, the dish is usually finished with cream, and is most commonly served with traditional, aromatic bread dumplings.











Lemon Juice


Bay Leaf




To Prepare Lungs & Heart:

  1. Clean the lungs and heart, pierce the heart to ensure water gets inside thoroughly.
  2. Soak in water.
  3. Remove vessels.

To Prepare Broth:

  1. In a pot, place carrots, celery, and parsley in a pot with water and dash vinegar in it, set aside.
  2. Sauté sliced onions in melted lard, set aside.
  3. Place cleaned heart and lung, with herbs (bay leaf and thyme,) in the pot with the vegetables. Boil for no less than an hour.
  4. Remove lungs (cool under cold water,) but allow the heart to boil for another 30 minutes.

Final steps:

  1. With both the lungs and heart removed from the broth, bring back to a boil until reduced (thickens)
  2. Cut lungs and heart into cubes or smaller.
  3. Remove the bay leaf from the reduced stock.
  4. In a separate deep skillet, place butter and flour to create a roux.
  5. Add in the reduced stock and stir until thick.
  6. Add in the cut up organs and any preferred spices (salt and pepper) along with mustard and lemon juice to taste.

Pour over homemade dumplings and enjoy!


For a great dumpling recipe, visit: Homemade Dumplings

Add in sour cream and/or heavy cream for a creamier alternative.

Since both lung and heart can be rich in vessels, ensure you’ve removed them manually.

Note the whole boiling takes a long time. Talk about a labor of love! Ensure you’ve allowed yourself the proper time and attention to ensure a successful Beuschel!

Recipe comes from friends of Baker’s Green Acres.