Bavarian Sour Veal Lung Ragout with Bread Dumplings

Saueres Lüngerl mit Semmelknödel
A regional dish popular in Bavaria, the rich flavors are fitting for the decadent season of Karneval.
Course Entree, Stew
Cuisine Bavaria
Keyword Lung, Organ meat, Ragout, Veal
Region Bavaria


For the Veal

  • 10.5 oz cooked veal heart best if pre-ordered from your local butcher
  • 10.5 oz veal lung best if pre-ordered from your local butcher
  • 10 whole juniper berries pressed
  • 5 whole cloves
  • 10 whole allspice kernels pressed
  • 2 laurel berry leaves
  • 8 tbsp red wine vinegar
  • 10.5 fluid oz beef stock

For the Dumplings

  • 6-8 bread rolls day old
  • ¼ cup minced shallot
  • 3 stems flat parsley
  • 1 clove garlic
  • 1.5 tbsp butter
  • 5 fluid oz milk
  • salt
  • nutmeg
  • 1 egg

For the Sauce

  • 3 Tbsp butter
  • 3 Tbsp flour sifted
  • 10.5 fluid oz beef stock
  • 1 tsp organic lemon peel finely grated
  • 1 tsp anchovy paste
  • 3 stems flat parsley
  • 3.25 ml whipping cream


One day prior to serving

  • On the day prior, slice the heart and lung into pieces approximately a quarter of an inch thin and remove any excess gristle. Then cut each piece into fine, thin strips. Combine pressed juniper berries, cloves, pressed allspice kernels, and laurel berries into a reusable mesh tea-ball for steeping. Bring the red wine vinegar, beef broth, and tea-ball to a boil together in a stock pot. Once to a boil, add the heart and lung pieces, mix well, cool, and allow to marinate overnight.

For the dumplings

  • For the dumplings, cut the bread rolls into small cubes, place on a baking sheet, and bake on the second level oven rack for approximately ten minutes at 350 degrees F to allow the cubes to dry out. Dice the shallots into fine cubes. Remove the parsley leaves from the stems and chop fine. Do the same with the garlic clove. Melt butter in a pot, add the shallots and garlic and sauté on medium heat for 1-2 minutes. Add the parsley and milk, season with salt and nutmeg to taste. In a separate bowl, combine the toasted bread cubes with milk and egg and mix carefully. Allow this mixture to rest, covered, for 30 minutes. After 30 minutes, moisten hands and form 8 like sized dumplings. Cover dumplings in foil and let cool.

For the sauce

  • Dry heart and lung pieces using a sieve, catch and reserve the marinade and tea ball. To make the sauce, begin by melting the butter in a pot, add flour, and stir. On medium heat, heat the butter and flour mixture until they become brown (Warning: do not burn the butter, otherwise the sauce will become bitter!) Add the marinade and broth, salt and pepper to taste, and leave in the pot on medium heat, uncovered, for about 30 minutes. Stir in the lemon peel and anchovy paste. Finally, add the heart and lung pieces and simmer.

To finish

  • Bring a pot of salted water to a light boil, add the dumplings, and cook uncovered for about 5-6 minutes. Remove the parsley leaves from the stalks and chop finely. Whip the cream with a pinch of salt until stiff.
  • Serve veal together with dumplings and cream. Garnish with parsley as desired.