{{Short description|Vienna, Bavaria, and Bohemia stew}} {{Infobox food|name=Beuschel|image=File:Kalbsbeuschel mit Semmelknödel.jpg|caption=Veal beuschel with bread dumplings|alternate_name=|country=Austria, Germany, Czechia, Hungary, Switzerland|region=Vienna, Bavaria, and Bohemia|creator=|course=Main dish|type=Stew|served=|main_ingredient=Offal, water, vinegar, sugar, salt, peppercorns, bay leaf onions, cream|variations=Numerous|calories=|other=}} '''Beuschel''' ({{IPA|de|ˈbɔʏʃl̩|lang|De-Beuschel.ogg}}) 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.<ref name="TasteAtlas 2016 w226">{{cite web |date=2016-04-14 |title=Beuschel — Traditional Stew From Vienna |url=https://www.tasteatlas.com/beuschel#:~:text=Beuschel%20is%20one%20of%20the,organs%20can%20also%20be%20utilized. |access-date=2023-09-21 |website=TasteAtlas}}</ref> It is often served with a sour cream sauce and bread dumplings.<ref name="TasteAtlas 2016 w226" /> It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia.<ref name="TasteAtlas 2016 w226" />
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.<ref name="vienna.info 2021 v727">{{cite web | title=Altwiener Salonbeuschel (ragout made with heart and lungs) | website=vienna.info | date=2021-03-17 | url=https://www.wien.info/en/dine-drink/viennese-cuisine/recipes/old-style-viennese-salon-beuschel-354458 | access-date=2023-09-21}}</ref>
==Name== In Austrian hunting terminology, the term refers to the lungs, liver, heart, spleen, and kidneys of game, known as the "hunter's right."<ref name="Czeike Czeike 2004">{{cite book | last=Czeike | first=F. | last2=Czeike | first2=H. | title=Historisches Lexikon Wien: A-Da | publisher=Kremayr & Scheriau | series=Historisches Lexikon Wien: in 6 Bänden | year=2004 | isbn=978-3-218-00742-9 | url=https://books.google.com/books?id=UZ1nAAAAMAAJ&pg=PA354 | language=de | access-date=2023-09-21 }}</ref> According to the Duden, the word dates back to the early meaning of "Bausch" (swelling), which was used to refer to entrails.<ref name="Supp 2011">{{cite book |last=Supp |first=Eckhard |title=Duden, Wörterbuch Kochkunst: von Amuse-Bouche bis Zierschnee |date=2011 |publisher=Dudenverl |isbn=978-3-411-70392-0 |publication-place=Mannheim Zürich |page= |language=de}}</ref> According to the ''Historische Lexikon Wien'' ''(Historical Lexicon of Vienna''), the term likely derives from "pauschen, bauschen," which means to inflate (the lungs).<ref name="Czeike Czeike 2004" /> Starting from Vienna and its surroundings, the term "Beuschel" or "Päuschlein" has also become common in the western federal states and the Egerland in contrast to dialectal terms like "Lünglein," "Lüngel," or "Lüngerl."<ref name="Czeike Czeike 2004"/>
==Origin and preparation== Beuschel, also known as Beuschl, Beuscherl, Saures Lüngerl, Lungensuppe, or Lungenhaschee, refers to a dish in traditional Viennese, Austrian, Bavarian, and Bohemian cuisine (where it is known as ''pajšl''). Traditional restaurants in Bavaria and Austria often offer beuschel based on their own handed-down recipes. In Swiss cuisine, a calf heart and lung ragout is known as ''Gschtell'', according to the Swiss kitchen encyclopedia ''Chuchi-Dix''.<ref name="kultur-online.net 1980 p368">{{cite web |date=1980-01-01 |title=kultur-online :: Beuschel,... |url=http://kultur-online.net/node/23982 |url-status=unfit |archive-url=https://web.archive.org/web/20171207020158/http://kultur-online.net/node/23982 |archive-date=2017-12-07 |access-date=2023-09-21 |website=kultur-online.net |language=de}}</ref> In Upper Franconia, the dish is called ''Saure Lunge mit Herz'' or ''Gschling'' because it is prepared with vinegar or wine, while in Coburg, it is known as "''Gelüng''."<ref name="genussregion.oberfranken.de 2010 l301">{{cite web |date=2010-12-02 |title=Genussregion Oberfranken - Deutsch » Spezialitäten » Genussregion von A-Z |url=http://www.genussregion.oberfranken.de/spezialitaeten/spezialitaeten_von_a_z/s/385/saure_lunge_mit_herz/details_39.htm |url-status=dead |archive-url=https://web.archive.org/web/20171209044629/http://www.genussregion.oberfranken.de/spezialitaeten/spezialitaeten_von_a_z/s/385/saure_lunge_mit_herz/details_39.htm |archive-date=2017-12-09 |access-date=2023-09-21 |website=genussregion.oberfranken.de}}</ref>
Beuschel can be made from nearly all lungs and other organs such as heart, tongue, and kidney from cattle, pigs, or game. Sheep or goat may also be used on rare occasions. Regionally, it can either be prepared using lungs alone or in combination with other organs. Traditionally, it is prepared as a ragout from calf lungs, sometimes supplemented with heart, spleen, liver, and/or tongue, depending on the recipe.<ref name="Supp 2011" />
For preparation, the lungs and other organs are simmered in a sour broth made from water, vinegar, sugar, salt, peppercorns, bay leaf, and onions. Afterward, the seasonings are strained out, and the meat is sliced into fine slices or strips. The broth is thickened with a brown roux. To enhance the flavor, some heavy cream or crème fraîche may be added.
Originally, innards, including beuschel, were served as a starter before the main course, known as "Voressen."<ref name="Czeike Czeike 2004" /> The classic side dishes in Austria are either bread or napkin dumplings, while in Franconia, potato dumplings or Baumwollene Klöße ("cotton dumplings"), along with green salad, are common.<ref name="genussregion.oberfranken.de 2010 l301" />
==Variations== *Alt-Wiener Salonbeuschel, consisting of calf heart and lung, refined with goulash juice and heavy cream or sour cream, typically served with napkin or bread dumplings.
*Weinbeuschel only differs by the addition of some red wine, often with a bit of spicy mustard. Weinbeuschel is also available in canned form from the Inzersdorfer company.<ref name="ichkoche 2013 w083">{{cite web | title=Pikantes Wein-Beuschel Rezept | website=ichkoche | date=2013-07-20 | url=https://www.ichkoche.at/pikantes-wein-beuschel-rezept-99510 | language=de | access-date=2023-09-21}}</ref><ref name="Golser Weinbeuschel 2016 o007">{{cite web | title=Pannonische Schmankerlwirte | website=Golser Weinbeuschel | date=2016-02-01 | url=http://www.pannonische-schmankerlwirte.at/index.php/rezepte/hauptspeisen/item/golser-weinbeuschel | archive-url=https://web.archive.org/web/20171207014219/http://www.pannonische-schmankerlwirte.at/index.php/rezepte/hauptspeisen/item/golser-weinbeuschel | archive-date=2017-12-07 | url-status=dead | language=de | access-date=2023-09-21}}</ref>
*Krustierte Kalbslunge is essentially a classic Beuschel, with the addition of egg yolk and a thicker sauce. The mixture is then allowed to cool, cut into thumb-sized pieces, dipped in egg white and breadcrumbs, and fried in fat. The dish is garnished with parsley and lemon slices.<ref name="Maier-Bruck 2003">{{cite book | last=Maier-Bruck | first=Franz | title=Klassische Österreichische Küche | date=2003 | isbn=3-932131-98-3 | language=de | page=}}</ref>
*Gebratenes Kalbsgeschlinge is described by Magdaléna Dobromila Rettigová as a dish in which lungs, heart, and fatty pork are first boiled, then transformed into a kind of minced roast.<ref name="kultur-online.net 1980 p368" />
*Beuschelsuppe, also known as Lungensuppe, is a soup preparation in which the lungs are boiled in broth, then sliced into fine strips and returned to the broth.<ref name="Supp 2011" />
*Fischbeuschelsuppe, also known as Wiener Karpfenbeuschelsuppe, is a classic dish of Viennese cuisine prepared from the innards of carp (without gall).<ref name="TasteAtlas 2016 w226" />
==Idioms== In colloquial Viennese language, Beuschel is used as a synonym for lungs or other innards.<ref name="vienna.info 2021 v727"/> "Da haut’s dir’s Beuschel aussi" describes a coughing fit after the first drag of a cigarette. A "Beuschelreißer" is a slightly stronger cigarette. A "Beuscheltelefon" refers to a stethoscope.<ref name="vienna.info 2021 v727"/>
==References== {{commonscat|Beuschel}} {{reflist}}
Category:Austrian cuisine Category:Viennese cuisine Category:Offal soups Category:Lung dishes Category:German soups Category:German beef dishes Category:Beef dishes Category:German pork dishes Category:Pork dishes