Originally Posted by
david44
Used to enjoy that in Austria and Ceske Valenice on Bohenmian borderlands and even better the old granny who once week until 1975 made fresh Beushelsuppe, peopel would drive miles, old wood settles and an enormous ceramic oven typical of the area.
Beuschel is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game. It is often served with a sour cream sauce and bread dumplings. It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia.
Sounds awful but tastes delicious similar ot Oxtail with dumplings