Beuschel

Step by stepInstructions

1. Rinse the lung and heart, place in a pot with the onion, carrot, celery, bay leaf, peppercorns, and salt. Cover with cold water, bring to a simmer, and cook 1 1/2 hours, skimming, until tender.
2. Lift the meat out, strain, and reserve 2 cups of the broth. Cut the meat into small pieces.
3. Melt the butter in a pot, whisk in the flour, and cook 2 minutes. Stir in the tomato paste, then gradually whisk in the reserved broth, wine, and vinegar. Simmer 10 minutes.
4. Add the meat, marjoram, capers, and sugar; simmer 10 more minutes.
5. Off the heat, stir in the sour cream and parsley. Season with salt and pepper and serve over bread dumplings.