Beuschel

Ingredients

• 400g veal lung, cleaned
• 200g veal heart, cleaned
• 1 onion, finely diced
• 2 tbsp lard or butter
• 1 tbsp sweet paprika
• 200ml sour cream
• 100ml beef stock
• 2 tbsp capers
• 3 gherkins, finely sliced
• 1 tbsp white wine vinegar

Method

1. Simmer veal lung and heart in salted water for 45 minutes until tender. Cool, then slice thinly.
2. Saute onion in lard until golden. Add paprika off the heat and stir for 30 seconds.
3. Return to heat, add stock and sour cream, bring to a gentle simmer.
4. Add sliced offal, capers, and gherkins. Simmer 15 minutes. Finish with vinegar, season well.
5. Serve over buttered Semmelknödel with fresh parsley.