Viennese Salonbeuschel
Time
Preparation time: 40 min.
Cooking or baking time: 2 min.
Rest period: 1 min.
I like to cook, especially since I am retired and have time accordingly. Especially "old" - partly forgotten - recipes with "history", I try to cook. While browsing and as I also like to read, I'm on? Wiener Salonbeuschel? encountered.
This court was u. A. between the 1st and the 2nd World War in the so-called Viennese Literatencafes various artists (writers and painters), such. Peter Altenberg, Anton Kuh, Alfred Polgar, Franz Werfel, Gustav Klimt, Egon Schiele ... served.
If you have clicked on this recipe for the sake of interest, some will discard the recipe, at the latest when they have read the ingredients. Because: it's about lungs. Better to have calf lung and calf heart.
Of course you can also use pork lung, but it has so many "Röhrln", which many people dread. Besides that, it does "dissecting"? a lot of work. So better use calf lung and heart. These have only a few large "tubes", which are easy to remove.
If you have read further, are you either tough, interested, or remember childhood (50+?) Of this dish.
I still remember that this dish was served at home when I was a teenager, and that the preparation was very time consuming.
In German parlance this food is called? Acidic Lüngerl? (at least, I think, in Bavaria). I do not know how this food is called in other regions of Germany.
Anyway, you have to like this dish. Unfortunately, in the past it has disappeared from the menus - both in taverns and in private households. Only recently have some restaurants in Vienna at this? Old? Food reminds and offer these as special? Schmankerl? on.
In the past you had to order calf lung and heart from the butcher, the more I was surprised when shopping when I bought this meat at "Merkur". (belongs to the REWE chain, is called only in Austria so), discovered in the cooling rack!
It used to be a cheap food, as far as I can remember, but now that it has been obviously rediscovered, it's relatively expensive. Immediately I have changed the menu and will? Salonbeuschel? Cook.
Unfortunately, the preparation takes a bit long. So, those who have time / interest and / or want to revive their childhood memories may want to cook this food?
ingredients
- 1500 g of veal lung and heart (in portions) water well (after brushing, depending on which, 1200 g left)
- 2 bay leaves
- 1 tbsp thyme
- 1 tsp marjoram
- 2 carrots in the whole
- 2 yellow turnips in the whole
- 1/4 celeriac in the whole
- 1/2 onion whole
- 2 L of water
- 2 tablespoons salt
- 4 tablespoons vinegar
For the sauce:
- 3 tbsp oil
- 1 medium onion finely chopped
- 3 anchovy fillets (in oil) finely chopped
- 3 gherkins cut into thin strips
- 2 teaspoons capers (pickled) finely chopped
- 1 tbsp tarragon mustard
- 1 teaspoon of vinegar or lemon juice
- 3 tablespoons flour
- ground, black pepper to taste
- 1 liter of cooking stock
preparation
- The well washed / watered lungs and heart in a large pot! lay. The pot really has to be very big, because the lungs rise when cooking ?. You can also complain the meat with a plate, so that the pot lid does not stand out if the pot is not big enough.
- Add cold water, salt, bay leaf, thyme, onion, marjoram, peppercorns and vinegar (of course, under the plate).
- Bring to a boil and cook over low heat for 90 minutes.
- After the 90 minutes, remove the lungs from the pot and place in a bowl or other container for a while and allow to cool very well.
- Add the carrots, turnips and celery to the heart remaining in the pot and simmer for another 30 minutes.
- After the cooking time, strain the heart and vegetables, collecting the cooking water. The heart, like the lungs, has to cool down very well.
- During the cold, you can devote yourself to the sauce: fry the finely chopped onion in a glassy sauce. Add the flour and roast light brown.
- Add approx. 1 liter of the cooking mixture (stirring quickly so that no lumps form).
- Add the sauces ingredients and boil over low heat and then add the small diced root vegetables.
- Now the meat should be cold enough to be able to remove the existing tubes and easily cut the meat into narrow strips. When cold, the lungs have more consistency.
- The lungs form a kind of skin after cooling - please remove them, as well as the big "tubes". Personally, I let the meat cool overnight and cut the meat and prepare the sauce the next day.
- Anyway, the noodle-cut lung and heart is placed in the creamy cooked sauce and heated.
- Now just taste more - acidify, salt?
- For my taste fit as a side dish only bread or napkin dumplings and, what makes a Salonbeuschel: on the arranged Beuschel heard a small creator goulash juice! For this and similar purposes, I have frozen a small supply.
Let it taste good!
