Thoroughly rinse the prepared beuschel and soften it whole in salted water for about 50 min. Allow to cool slightly and cut into narrow strips.
Peel and dice the onions and sauté them in butter. Add the lung strips. Sprinkle the flour over the Beuschel and stir well together, then pour over the clear soup. Gently toss the Beuschel in the sauce for 5 minutes. Add the wine vinegar and fold in the sour cream. Season with salt, pepper and sugar.
Serve the sour pork loin in deep plates with dumplings.
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