Beuschel
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 4:47pm

Ingredients




1 small beef lung
2 carrots
1 parsley root
1 piece of celery root
1 onion
2 leaves bay
3 tablespoons vinegar
2 tablespoons butter
2 tablespoons flour
1 tablespoon of sour cream

Preparation

1 Wash the lung and boil it in about 2 quarts of water with salt, pepper, bayleaf and the vegetables for about 1.5 hours. 2 Take the lung from the broth and cut it into tiny strips. Put strips into 2 cups water with vinegar and soak for about an hour. 3 Remove the Bay Leaf from the broth and puree the vegetables using a blender.  4 Brown the flour in butter and add the soup bit by bit. Boil the now thickened soup and add the lung strips . Add a tablespoon of sour cream,  a bit more vinegar, and salt and pepper to taste.

About


Beuschel is a traditional Austrian stew.