Entree: Austria – Vienna – Beuschel (Traditional Viennese ragout of veal lungs and heart braised in a tangy brown-cream sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (450 g) veal lungs, trimmed and rinsed
- 1 lb (450 g) veal heart, trimmed and cut into 1/2 in (1.3 cm) slices
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) lard or neutral oil
- 2 medium onions, thinly sliced
- 2 tbsp (15 g) all-purpose flour
- 6 cups (1.4 L) veal or beef stock
- 2 bay leaves
- 4 whole peppercorns
- 2 tsp (4 g) dried marjoram, plus extra for garnish
- 2 tbsp (30 ml) white wine vinegar
- 1/2 cup (120 ml) heavy cream
- Salt and freshly ground black pepper to taste
- Parsley or chives for garnish (optional)

Instructions

1. Rinse organs under cold water. Place lungs and heart in a large pot, cover with cold water, bring to a simmer, skim foam, then add bay leaves and peppercorns. Poach gently until tender, about 45–60 minutes for lungs and 45–75 minutes for heart; test for tenderness. Remove organs and reserve 2 cups (475 ml) of poaching liquid.
2. When cool enough to handle, slice the lungs into bite-sized strips and cut the heart into thin slices (if not already). Set aside.
3. In a heavy skillet or Dutch oven, render the diced bacon over medium heat until crisp. Remove most of the bacon fat, leaving about 1 tbsp (15 ml) in the pan, then add butter and lard/oil.
4. Add the sliced onions and cook over medium-low heat until soft and lightly caramelized, about 12–15 minutes.
5. Stir in the flour and cook 1–2 minutes to form a roux, then gradually whisk in 2 cups (475 ml) of the reserved poaching liquid and the stock until smooth.
6. Add the sliced lungs and heart to the sauce along with marjoram. Bring to a gentle simmer, cover, and cook 15–20 minutes to meld flavors.
7. Stir in the white wine vinegar and heavy cream, heat through but do not boil. Adjust seasoning with salt and plenty of black pepper. If sauce is too thin, simmer uncovered to reduce; if too thick, loosen with additional stock.
8. Serve hot sprinkled with reserved crisp bacon and additional marjoram, traditionally alongside bread dumplings, boiled potatoes, or dark rye.