1960s Recipes + Menus

Beuschel (Lung Stew)

The Way We Cooked: Vintage Gourmet

December 1960
none

Q. Desperately need recipe for lung stew. Please rush.

Richard C. Turbin, M.D.
Nashville, TN

A. Yes, doctor, right away, sir!

Beuschel (Lung Stew)

Wash 1 1/2 pounds beef lung and put it in a saucepan with 1 onion, 2 carrots, 1 bay leaf, 1 clove, a few peppercorns, 1 stalk of celery and a few sprigs of parsley, and 1 teaspoon each of salt and grated lemon rind. Add 2 tablespoons vinegar and enough water barely to cover the meat. Bring the liquid to a boil and simmer the lung, covered, for about 1 1/2 hours, or until it is very tender. Melt 2 tablespoons beef fat or butter in a saucepan, stir in 1/4 cup flour, and cook and stir the roux until it is richly browned. Strain the stock in which the lung was cooked and stir 2 to 3 cups into the roux to make a thick sauce. Flavor the sauce to taste with lemon juice, a pinch of sugar and a little French mustard. Add 1 tablespoon chopped capers and 2 anchovy filets, washed and chopped. Cut the cooked lung into strips and heat the strips in the sauce. Just before serving, stir in 2 tablespoons sour cream.



This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

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