A hearty specialty from old Vienna: the Salonbeuschel

A special dish in the Danube metropolis, which has been rediscovered by many gourmets , is called “Beuschel” by connoisseurs , a meat dish served in the classic way with a napkin dumpling.
What does this genuinely Viennese term mean? Beuschel ” refers to the upper intestines of slaughtered animals, especially cattle or calves, such as the lungs. This delicacy should not be missing from the menu of a real Viennese restaurant, although this dish was neglected for decades, it is currently experiencing a renaissance in Viennese restaurants.
To explain: it consists of small pieces of meat in a sauce served in a soup bowl.
A hearty meal that calorie-conscious people tend to steer clear of, but hardly gourmets who are familiar with the variety of Viennese cuisine.
A special variation of this meal is called “Altwiener Salonbeuschel“. In some sources , this name is associated exclusively with veal lung.
The “Salonbeuschel ” is often enjoyed on special occasions. Time Travel tip: Gasthaus Wolf in Grosse Neugasse and the “Rebhuhn” in Berggasse serve this traditional Viennese dish as it was served in the old days.   Editor: Michael Ellenbogen