Viennese Apple Beuschel

Ingredients for 4 servings:

• ½ heart(s) of veal
• ½ veal lung (Beuschel)
• 1 small veal tongue(s)
• peppercorns
• Salt
• 4 cloves
• marjoram
• Thyme
• 2 bay leaves
• ½ lemon(s), juice
• 1 shot of vinegar
• ½ onion(s)
• 1 small parsley root(s)
• 2 large carrots
• 1 piece(s) celeriac
• 2 large apples, sour
• 3 onions
• 1 lemon(s), juice
• 2 tbsp fat
• 2 tbsp tomato paste
• 2 tbsp flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a broth from peppercorns, salt, cloves, marjoram, thyme, bay leaves, the juice of half a lemon, vinegar, 1/2 onion, parsley root, carrots, celery, and water. Cook the giblets until almost tender, remove, and let cool. Strain the broth, but do not discard. Finely chop the root vegetables and slice the giblets into thin strips. Finely chop the onion, peel, core, and finely slice the apples. Heat some fat in a saucepan or large pot, brown the onion, add the chopped root vegetables and giblets, and cook briefly. Dust with flour and cook briefly while stirring. Gradually add the broth until creamy. Simmer for about 10 minutes, then add the apples. Simmer for another 3-5 minutes. Season to taste with salt, lemon juice, and a dash of vinegar. In Vienna, bread dumplings are eaten with it.