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Loading...A classic Viennese specialty, this rustic ragout combines tender veal lungs and heart in a silky dark-roux sauce brightened with vinegar, lemon, and capers. Traditionally spooned over Semmelknödel bread dumplings, it is a beloved example of Austrian nose-to-tail cooking. The tangy, savory sauce cuts through and balances the deep, mineral flavor of the slow-simmered organs.
Prep Time25 mins
Cook Time75 mins
Total Time100 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 22 gFat
- 10 gSaturated Fat
- 13 gCarbs
- 1 gFiber
- 3 gSugar
- 38 gProtein
- 620 mgSodium
- 780 mgPotassium
- 75 mgCalcium
- 9 mgIron
- 7 mgVitamin C
- 2800 mcgVitamin A
Ingredients
For simmering the organs
- 400 g veal lungs, rinsed
- 300 g veal heart, trimmed
- 1 small onion, halved
- 1 bay leaf
- 1 tsp whole black peppercorns
- Cold water to cover
For the sauce base
- 3 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 2 tbsp all-purpose flour
- 500 ml reserved organ cooking liquid
- 200 ml beef stock
For finishing the ragout
- 80 ml white wine vinegar
- 2 tbsp capers, drained and chopped
- 1 tbsp lemon juice plus 1 tsp grated lemon zest
- 1 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh flat-leaf parsley
Directions
- Place the rinsed lungs and trimmed heart in a large pot with the halved onion, bay leaf, and peppercorns. Cover with cold water, bring to a gentle simmer, and cook over low heat for 45 minutes until the organs are fork-tender.
- Lift the organs out and let cool slightly. Strain and reserve the cooking liquid. Dice the meat into roughly 1 cm pieces and set aside.
- In a heavy saucepan, melt the butter over medium heat. Add the diced onion and cook for 6 to 8 minutes until soft and lightly golden.
- Sprinkle in the flour and stir constantly for 4 to 5 minutes until the roux turns a deep nutty brown; this dark color is essential for the traditional flavor.
- Slowly whisk in the reserved organ liquid and beef stock, then add the vinegar, capers, lemon juice and zest, and marjoram. Bring to a gentle simmer.
- Stir in the diced organs and simmer gently for 15 minutes to meld the flavors. If the sauce is too thick, loosen with a splash of stock; if too thin, simmer a bit longer.
- Season with salt and pepper to taste, then stir in the chopped parsley just before serving.
- Serve piping hot in deep plates, traditionally accompanied by Semmelknödel bread dumplings, boiled potatoes, or Spätzle.
Cook’s Notes
- Soak the lungs in several changes of cold water with a splash of vinegar for 1 to 2 hours before cooking to draw out impurities and ensure a clean flavor.
- Do not rush the roux: a properly dark roux is what gives the ragout its signature mahogany color and rich, smoky undertones.
- If veal organs are hard to source, substitute 500 g calf's heart plus 200 g chicken livers for an equally rich stew.
- The vinegar and lemon are non-negotiable: their acidity is essential to cut through the richness of the offal and bring the dish into balance.
- For an authentic Viennese meal, prepare a batch of Semmelknödel ahead of time, as the ragout is designed to be spooned over them.
