Salon Beuschel

For the salon scallop, remove the trachea and esophagus from the calf’s lungs, water them well, piercing them several times on all sides so that the water can also penetrate the inside of the lungs.

Put enough cold water in a large pot, add the lungs and the cleaned heart and bring to boil.

Add the root vegetables, peppercorns, allspice seeds, bay leaf, tripe herb, salt and onion, halved and roasted until dark brown at the edges, and cook until tender.

Remove lungs after about 1 hour and cool in cold water.

Cook heart in broth for at least 30 more minutes until really tender.

Lift heart out of broth.

Bring some bushy broth to a boil and reduce vigorously.

Meanwhile, finely noodle lungs and heart, removing gristly pieces as you go.

To finish, heat clarified butter in a saucepan, sprinkle in flour and fry until light brown.

Season with the finely chopped Beuschelkräutel of capers, onions, anchovy fillets, garlic, lemon zest and parsley.

Continue on low heat for a few minutes.

Add reduced broth, stir well and boil down for 15-20 minutes until creamy.

Add sliced beuschel, season with salt, pepper, vinegar, sugar, marjoram and mustard.

Once the Beuschel becomes creamy, stir in sour cream and whipped cream.

Simmer for another 5-10 minutes.

Season with lemon juice and serve drizzled with some hot goulash juice.

Preparation Tip:

Recommended side dish: bread dumplings or napkin dumplings

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