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Beuschel

Beuschel

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Austria Images > See original photos & gallery of Austria

Beuschel Rezept

Beuschel Rezept

Beuschel is a traditional Austrian dish that is made from the lungs and heart of a calf or pig. It is a hearty dish that is full of flavor and is often served with dumplings. The dish is typically slow-cooked to bring out the rich flavors of the meat.

Ingredients:

• 1 calf or pig lung
• 1 calf or pig heart
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 cup of beef or vegetable broth
• 1 cup of red wine
• 1 tablespoon of paprika powder
• Salt and pepper to taste

Instructions:

1. Clean the lung and heart by removing any excess fat or membranes.
2. Bring a large pot of water to a boil and add the lung and heart. Cook for about 2-3 hours until the meat is tender.
3. Once cooked, remove the meat from the pot and let it cool. Once cooled, chop the meat into small pieces.
4. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until translucent.
5. Add the flour to the skillet and cook for 1-2 minutes until the flour is lightly browned.
6. Add the broth, wine, paprika powder, salt, and pepper to the skillet. Stir well to combine.
7. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
8. Add the chopped meat to the skillet and cook for an additional 10 minutes, until the flavors are well combined.

How to prepare:

Beuschel is typically served with dumplings, which can be made by mixing breadcrumbs, milk, eggs, and salt together in a bowl. Form the mixture into small balls and cook in boiling water for about 10 minutes, until they are fluffy and cooked through. Serve the Beuschel hot, with the dumplings on the side.

Preparation time:

Beuschel requires a long cooking time, as the meat needs to be slow-cooked to become tender. Allow for at least 3 hours of cooking time, plus additional time for preparation and serving.

Servings:

This recipe serves approximately 4-6 people, depending on portion sizes and appetites.

Nutrition Facts:

The exact nutrition facts for this dish will vary based on the specific ingredients used and the portion sizes. However, Beuschel is typically a high-protein and high-fat dish due to the use of organ meats. It is also a good source of iron, vitamin B12, and other essential nutrients.

Tips:

• Beuschel can be made with either calf or pig organs, depending on personal preference and availability. Both options will result in a delicious and flavorful dish.
• Make sure to take the time to clean the organs properly before cooking. This will help remove any excess fat or membranes and ensure a clean and tender final dish.
• The dish can be customized with additional herbs and spices, such as bay leaves, thyme, or rosemary, to enhance the flavors.

FAQs:

Q: Can I substitute the lung or heart with other cuts of meat?

A: While the traditional Beuschel recipe calls for lung and heart, you can experiment with other cuts of meat, such as beef or pork, if you prefer. However, keep in mind that the texture and flavors may differ from the traditional version.

Q: How long can I store leftovers?

A: Beuschel can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, but thawed and reheated before serving.

Q: Can I make this dish in advance?

A: Yes, Beuschel can be prepared in advance and reheated before serving. In fact, many people believe that the flavors of the dish improve after a day or two of resting in the refrigerator.

Enjoy this traditional Austrian dish and savor the rich flavors of Beuschel!