beuschel
Sign in to saveBeuschel () 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.
In the Vinony graph
Within Vinony's link graph, beuschel is referenced by 7 other articles, and connects out to Austria, water and Animalia.
It sits within the topics Austrian cuisine, Beef dishes and German beef dishes.
Its subject is documented across 7 Wikipedia language editions.
Wikidata facts
- Subclass of
- ragout
- Part of
- Viennese cuisine
- Material used
- offal
Show 3 more facts
- catalog code
- 179
- Commons category
- Beuschel
- course
- main course
Sources (2)
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Encyclopedic overview
5 sectionsContents
- Name
- Origin and preparation
- Variations
- Idioms
- References
Beuschel () 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.
Excerpted from Wikipedia’s “beuschel” article, available under the CC BY-SA 4.0 licence.
Available in 7 languages
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