Beef Tongue in Cream and Mushroom Sauce
A magnificent dish! Tender tongue in a spicy sauce. I recommend using porcini mushrooms (frozen or fresh) for this recipe. Button mushrooms are acceptable; they should be fried for about 10 minutes. Beef tongue is used in this version, but pork tongue can also be used. The specified ingredients will be enough for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- tongue
- onion 200 g
- carrot 200 g
- salt
- pepper
- mushrooms 500 g
- onion 150 g
- cream 10-15% 200 ml
- salt
- pepper
- vegetable oil
- greens to taste
Recipe ingredients for your shopping list
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Instructions
Step 1 of 16
Rinse the tongue, place it in a pot and cover with water. Bring to a boil under a lid and cook for 2 hours, removing the foam.
Step 2 of 16
Roughly chop the carrot and onion.
Step 3 of 16
Add the carrot and onion to the pot. Add pepper and salt. Cook for 40–60 minutes (determine readiness by how easily a knife enters the meat).
Step 4 of 16
Transfer the hot tongue into cold water to cool.
Step 5 of 16
Peel off the skin, starting from the thick end.
Step 6 of 16
Cut into pieces.
Preparing the sauce
Step 7 of 16
Finely chop the onion.
Step 8 of 16
Clean the mushrooms, rinse and thinly slice them.
Step 9 of 16
Chop the greens.
Step 10 of 16
Sauté the onion in vegetable oil.
Step 11 of 16
Add the sliced mushrooms, salt, pepper and cover with a lid.
Step 12 of 16
Fry for 30 minutes, stirring occasionally.
Step 13 of 16
Pour in the cream.
Step 14 of 16
Add the tongue and simmer for 2–3 minutes.
Step 15 of 16
Add the chopped greens.
Step 16 of 16
Mix and remove from heat.
