Wiener Bruckfleisch
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 offal, Bruckfleisch (forele, spleen, sweetbreads, beef liver, Lichtel), order from the butcher
- 0.25 ¼ tuber / n celery
- 1 root / s parsley with green
- 1 beet (s), yellow
- 200 g onion (s)
- 60 g butter
- 20 g flour, smooth
- 250 ml beef broth, approx.
- 125 ml red wine
- salt
Print Recipe
Pin Recipe Instructions
- Clean the roots and grate them finely, roast with the finely chopped onion. Add the diced meat, season with salt and simmer in its own juice until soft. Dust with flour. Add the beef stock and red wine to the meat, stir and cook for a few more minutes.
- Serve with chopped parsley. You can also serve bread dumplings or water sparrows.
- INFO: Lichtel is the aorta or the heart tube.
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