Beuschel
Veal beuschel with bread dumplings | |
| Type | Stew |
|---|---|
| Course | Main dish |
| Place of origin | Austria, Germany, Czechia, Hungary, Switzerland |
| Region or state | Vienna, Bavaria, and Bohemia |
| Main ingredients | Offal, water, vinegar, sugar, salt, peppercorns, bay leaf onions, cream |
| Variations | Numerous |
Beuschel (German: [ˈbɔʏʃl̩] ⓘ) is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game. It is often served with a sour cream sauce and bread dumplings. It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia.
The word Beuschel (sometimes also called Peuschel) and Lüngerl (Bavarian for "heart, lungs, spleen, and liver") also refer to the upper entrails of a slaughtered animal, including fish.