Beuschel (German: [ˈbɔʏʃl̩] ⓘ) is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game.

[1] The word Beuschel (sometimes also called Peuschel) and Lüngerl (Bavarian for "heart, lungs, spleen, and liver") also refer to the upper entrails of a slaughtered animal, including fish.

"[3] Beuschel, also known as Beuschl, Beuscherl, Saures Lüngerl, Lungensuppe, or Lungenhaschee, refers to a dish in traditional Viennese, Austrian, Bavarian, and Bohemian cuisine (where it is known as pajšl).

[5] In Upper Franconia, the dish is called Saure Lunge mit Herz or Gschling because it is prepared with vinegar or wine, while in Coburg, it is known as "Gelüng.

[4] For preparation, the lungs and other organs are simmered in a sour broth made from water, vinegar, sugar, salt, peppercorns, bay leaf, and onions.