How to pronounce Beuschel

In the International Phonetic Alphabet it is /ˈbɔʏʃl̩/. In plain English letters that is BOY-shel, with the stress on the syllable in capitals. The recording above is by Er.du, a native speaker, shared on Wikimedia Commons.

What is Beuschel?

Beuschel is a main dish of Austria. Where it comes from: Vienna. People usually eat it at lunch or dinner. Its main ingredients are offal, dairy & cheese and wheat & flour. It tastes savory and sour.

Where Beuschel comes from

Beuschel is one of 29 signature dishes of Austria on this map. See all dishes from Vienna.

• Wiener Schnitzel · Main dish · Vienna

  A Wiener Schnitzel is a veal cutlet pounded thin, coated in flour, egg and breadcrumbs and fried in lard or butter until the crust puffs up away from the meat.

• Sachertorte · Dessert · Vienna

  In 1832, 16-year-old Franz Sacher, an apprentice in the kitchen of Prince Metternich in Vienna, had to make a dessert when the head chef fell ill.

• Tafelspitz · Main dish · Vienna

  Tafelspitz, "tip of the table", is boiled beef in broth, a classic of Viennese cooking that is popular all over Austria and in neighbouring Bavaria.

• Viennese apple strudel Wiener Apfelstrudel · Dessert · Vienna

  Apple strudel is a traditional Viennese pastry, loved across Austria and the lands that once belonged to the Austro-Hungarian Empire, from Bavaria and the Czech Republic to Slovenia, Croatia and northern Italy.

• Wiener Melange · Drink · Vienna

  The Wiener Melange, usually just called a Melange, is a Viennese coffee speciality.

• Wiener Backhendl · Main dish · Vienna

  Backhendl, or Wiener Backhendl, is Viennese fried chicken and has been a speciality of Viennese cooking since the 18th century.

Food of Austria

Dishes like Beuschel in other countries

Same type of dish and similar main ingredients as Beuschel:

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Dödölle · Main dish · Nagykanizsa (Zala, Western Transdanubia), Hungary

  Dödölle is a filling regional dish of Hungarian cooking, once known as food for the poor.

• Svíčková svíčková na smetaně · Main dish · Bohemia, Czechia

  Svíčková na smetaně is beef sirloin marinated and roasted with root vegetables, carrot, celeriac and parsley root, which are then puréed with cream into a smooth orange-brown sauce.

• Żymlok · Main dish · Silesia, Poland

  Żymlok, also spelled żemlok or zemlok, is a traditional Silesian offal sausage.