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Beuschel , sometimes also Peuschel ( East Upper German for "heart, lungs, spleen and liver"), are the upper entrails of a slaughtered animal, including fish.

The dish of the same name is usually a ragout made from lungs and other offal - such as heart , kidney, spleen and tongue - from veal , beef, pork or game. A sour cream sauce with bread dumplings is often served with it. It is a Viennese dish , but it is common throughout Austria , Bavaria and Bohemia .

Surname

In the Austrian sportsman language , the term stands for the lungs, liver, heart, spleen and kidneys of the game, the so-called hunters law . According to the Duden, the word goes back to the early meaning of "bulge" (= bulge), with which the bowels were referred to. According to the Historisches Lexikon Wien , the term is likely to be derived from “pommel, bulge”, that is, inflate (the lungs). Based on Vienna and the surrounding area, the designation Beuschel or Päuslein has also established itself in the western federal states and in the Egerland over the dialectal names "Lünglein", "Lüngel" or "Lüngerl".

Dissemination, preparation

Beuschel , also Beuschl , Beuscherl , Saures Lüngerl , Lungensuppe or Lungenhaschee refers to a dish of traditional Viennese , Austrian , Bavarian and Bohemian cuisine (pajšl). Traditional restaurants in Bavaria and Austria often offer Beuschel based on an in-house, traditional recipe. In Swiss cuisine , a heart and lung ragout from veal is called a Gschtell , according to the Swiss kitchen dictionary Chuchi-Dix. In Upper Franconia the dish - because it is prepared with vinegar or wine - is called Sour Lung with Heart or Gschling ; in the Coburg region it is known as "Gelüng".

Beuschel can be made from almost all lungs and other offal such as the heart, tongue and kidney of beef, pork or game. Sheep or goat are also rarely used. Typical of the region is either the restriction to the lungs alone or the combination with the other innards. Traditionally, a varied preparation as a ragout made from veal lung, supplemented with heart, spleen, liver and / or tongue, depending on the recipe.

For the preparation, the lungs and the other offal are cooked in a sour mixture of water, vinegar, sugar, salt, peppercorns, bay leaf and onions. Then you sieve out the condiments and cut the meat in fine slices or strips. The brew is bound with a brown stoving . You can use some whipped cream or crème fraîche to refine it .

Originally, offal, and the innards, before the main course served as so-called Voressen . The classic side dishes in Austria are either bread dumplings or napkin dumplings , in Franconia, however, potato dumplings or cotton dumplings and green salad.

variants

Meat dishes :

  • Viennese Salonbeuschel consisting -lunge calf heart and refined with goulash juice and whipped cream or sour cream , typically this are napkin or bread dumplings .
  • Weinbeuschel differs only in the addition of a little red wine, mostly also from hot mustard . Weinbeuschel is also available in cans from the Inzersdorfer company .
  • Encrusted veal lung is in itself a classic cuddle that is added to the egg yolk and the sauce is kept very thick. Then you let the mixture cool in a buttered bowl, cut it into pieces the size of a thumb, turn it in egg white and breadcrumbs and finally fry it in fat. The dish is served with parsley and lemon wedges.
  • Fried veal loin is described by Magdaléna Dobromila Rettigová as a dish in which the lungs, heart and fatty pork are first cooked, but then turned into a kind of minced roast.
  • Beuschelsuppe , also lung soup . Soup preparation in which the lungs are boiled in broth, then cut into fine strips and returned to the broth.

Fish dish :

Idioms

Colloquially, Beuschel is used in Viennese as a synonym for lungs or other innards. “It makes you feel comfortable” describes the coughing attack after the first lung. A "cuddle tear" is a somewhat stronger cigarette. A “soft phone” means a stethoscope .

Web links

Individual evidence

  1. ↑ a b c d Liselotte Schlager: Beuschel. In Felix Czeike : Historisches Lexikon Wien , Volume 1: A – Da, Vienna: Kremayr and Scheriau 1992, page 354
  2. ↑ a b c Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 85 .
  3. ↑ a b Kurt Bracharz: Beuschel, Lüngerl, Gschtell , Kultur Online, May 6, 2013
  4. ↑ a b Upper Franconian pleasure region: Acid lung with heart , accessed on December 8, 2017
  5. ↑ I cook: Pikantes Wein-Beuschel , accessed on December 6, 2017
  6. ↑ Pannonian Schmankerlwirt: Golser Weinbeuschel ( Memento from December 7, 2017 in the Internet Archive ) , accessed on December 6, 2017
  7. ^ Franz Maier-Bruck : Classic Austrian Cuisine , Seehamer Verlag GmbH, Weyarn, 2003, p. 319