Summary

Ingredients

• 1 lung, from veal
• 1 heart (s), from the calf
• 2 bunches soup vegetables
• 1 bay leaf
• some stalks thyme
• some capers (to taste)
• 0.5 ½ cup cream
• 0.5 ½ cup sour cream
• 0.25 liter ¼ white wine, dry (Riesling)
• some lemon peel, grated
• vinegar
• salt
• 1 tablespoon flour, for the roux
• 1 tablespoon butter, for the roux

Print Recipe Pin Recipe

Instructions

1. According to my grandma, if you want to do it really well, you take the lungs and heart from the calf.
2. Prepare a strong vegetable broth from the 2 bunches of soup vegetables and plenty of salted water with a dash of vinegar and a bay leaf. The heart and lungs are then boiled in this for about 1 hour. But be careful! Be sure to use a very large pot, because the lungs expand! Skim off the resulting foam.
3. After cooking, squeeze the lungs a little (e.g. with a weighted soup plate). After cooling, cut into fine cubes or strips, whereby all tubes and the like really have to be removed. The heart is treated in the same way. Grandma turned the whole thing through the meat grinder - but that`s a matter of taste.
4. Then prepare the sauce: lightly roast the flour in the heated butter, stir in the broth (from the boil) with the whisk, bring to the boil, add a good dash of Riesling, sweet and sour cream, a little thyme, lemon peel and a few finely chopped capers. Season to taste with salt and vinegar. The sauce has to be very gently thickened and slightly spicy - but by no means sour.
5. Add the beuschel, bring to the boil briefly, let it steep in the simmering sauce for about 10 minutes, season again to taste and serve.
6. In my opinion, homemade potato dumplings go best with this.
7. One more tip at the end: only buy your heart and lungs from a butcher you trust! The essential thing about Beuschel is freshness!