Recipes · Austrian · Stews
Beuschel
One serving has 600 kcal and 44 g protein, and at least a fifth of a woman's daily need of cobalamin (643%), selenium (134%), riboflavin (123%), vitamin C (100%), phosphorus (99%) and niacin (97%). Ready in 90 minutes.
- Preparation: 15 min
- Cooking: 75 min
- Makes: 1 serving (795 g)
- Difficulty: Medium
- Diets: High protein
- Contains: beef, celery, dairy, gluten, meat, mustard
Ingredients
- 150 g Veal lungs, raw
- 350 g Water
- 50 g Onions, raw
- 40 g Carrots, raw
- 20 g Celery, raw
- 15 g Butter, unsalted
- 12 g Flour, all-purpose
- 10 g Mustard
- 8 g Capers
- 8 g Lemon juice
- 0.5 g Marjoram, dried
- 1 g Salt
- 0.5 g Black pepper
- 20 g Cream, heavy
- 40 g Bread rolls, hard
- 70 g Veal heart, raw
Method
- Finely dice the onion, carrot and celery, and rinse the calf's lung and heart well (a butcher can order them if they aren't on display).
- Put the lung and heart into a pot with the water and half of the onion, carrot and celery. Bring to a gentle simmer and cook for 1 hour, partly covered, until tender.
- Strain the pot, keeping both the broth and the meat; discard the softened vegetables. Once cool enough to handle, trim off any tubes and gristle and cut the lung and heart into thin strips.
- Melt the butter in a clean pot and cook the remaining onion over medium heat for 5 minutes until soft. Stir in the flour and cook for 2 minutes to make a light roux.
- Whisk in about 250 ml of the hot reserved broth and simmer for 8 minutes, stirring, until the sauce lightly coats the back of a spoon.
- Stir the mustard, capers, lemon juice, marjoram, cream, salt and pepper into the sauce, then return the meat to the pot and simmer for 5 minutes.
- Serve hot with the bread roll alongside for mopping up the sauce.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 600 kcal | 28% |
| Carbohydrates | 42.1 g | |
| Water | 674 mL | |
| Fiber | 4.5 g | 15% |
| Protein | 44.1 g | 92% |
| Tryptophan | 0.41 g | |
| Threonine | 1.7 g | |
| Isoleucine | 1.9 g | |
| Leucine | 2.9 g | |
| Lysine | 3.1 g | |
| Methionine | 0.79 g | |
| Cystine | 0.5 g | |
| Phenylalanine | 1.7 g | |
| Tyrosine | 1.1 g | |
| Valine | 2 g | |
| Histidine | 0.49 g | |
| Fat | 28.1 g | |
| Monounsaturated | 7.5 g | |
| Polyunsaturated | 2.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0.02 g | |
| Omega-6 | 1.8 g | |
| Saturated | 14.5 g | |
| Trans-Fats | 0.25 g | |
| Cholesterol | 471 mg | |
| Calcium | 136 mg | 14% |
| Copper | 0.82 mg | 91% |
| Iron | 13.7 mg | 76% |
| Magnesium | 71.8 mg | 23% |
| Manganese | 0.6 mg | 33% |
| Phosphorus | 696 mg | 99% |
| Potassium | 966 mg | 21% |
| Selenium | 73.4 µg | 134% |
| Sodium | 1,187 mg | |
| Zinc | 3.6 mg | 46% |
| Thiamin (vitamin B1) | 0.8 mg | 73% |
| Riboflavin (vitamin B2) | 1.4 mg | 123% |
| Niacin (vitamin B3) | 13.6 mg | 97% |
| Pantothenic acid (vitamin B5) | 2.5 mg | 51% |
| Pyridoxine (vitamin B6) | 0.64 mg | 49% |
| Folate (vitamin B9) | 109 µg | 27% |
| Cobalamin (vitamin B12) | 15.4 µg | 643% |
| Choline | 23.3 mg | 5% |
| Vitamin A | 526 µg | 75% |
| Vitamin C | 74.6 mg | 100% |
| Vitamin D (D2 + D3) | 12.6 IU | 2% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 19.3 µg | 21% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.3 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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