Beuschel

Beuschel is one of the classics of Austrian cuisine. Often compared to a ragout, this hearty dish is made with offal, usually heart and lungs, and it is served in a delicious, dark brown sauce. Usually, calf offal is used in the dish, but other animals or organs can also be utilized. Due to the consistency of the offal, beuschel is a time-consuming dish found only in traditional and notable Austrian restaurants. Even though it can be found in all parts of Austria, it is usually associated with Vienna and represents a real example of the old Viennese cuisine. It became popular in the 19th century, during the Austrian Empire, when animal offal was introduced on the menus of numerous high-end Viennese restaurants. Its importance has recently slightly faded, but for true experts, it is still regarded as a delicious heritage of the Austrian Empire. To achieve the creamy and mild consistency, the dish is usually finished with cream, and is most commonly served with traditional, aromatic bread dumplings.