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
Maria Theresa’s children: the 16 descendants of the ruler
It is well known that Maria Theresa gave birth to 16 children. But who were they and what became of them? How many of them…
