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Beef tongue is a delicacy from which many different dishes can be prepared. It goes well with mushrooms and vegetables. Jellied, julienne and roast are prepared from the tongue. And, just a boiled product can be cut into thin slices and served as a cold snack.
Today's dish of beef tongue with mushrooms in sour cream can be prepared both for the festive table and for the everyday menu.
This recipe uses oyster mushrooms, but you can substitute mushrooms or forest mushrooms for them.
Ingredients:
Beef tongue - 1 pc.
Oyster mushrooms - 500 g
Carrots - 1 pc.
Bulb onions - 1 pc.
Sour cream 20% - 150 g
Bay leaf - 1 pc.
Garlic - 1-2 cloves
Allspice - 2 peas
Bay leaf - 1 pc.
Spices (paprika, curry, coriander, nutmeg, black pepper) - to taste
Vegetable oil - 1.5 tablespoons
Salt
Greens
For cooking, choose a chilled beef or veal tongue with firm pulp, pink color and a pleasant meaty smell.
Soak the tongue in cold water for 30 minutes, rinse it, put it in a suitable saucepan, fill it with plenty of water, and cook for 2-2.5 hours until soft. After cooking, immediately transfer the hot tongue to a container with ice water and leave for 5 minutes. After this procedure, you can easily remove the skin from the tongue.
In the meantime, we peel the vegetables, wash the mushrooms (all this can be done while the tongue is boiling), cut the carrots into circles, the onions into small cubes, chop the oyster mushrooms arbitrarily - not too large. Next, pour a little vegetable oil into the pan, lay the carrots and onions, fry until soft. Add chopped oyster mushrooms and fry everything together until lightly browned.
Put the sour cream, stir, cover the pan and simmer for 3 minutes.
Next, lay the tongue, cut into small cubes, salt and pepper the contents, add spices, aromatic herbs, chopped garlic. And simmer over low heat for 10 minutes.
Serve hot, sprinkled with chopped fresh herbs! This is a very tasty dish - the beef tongue is the most tender! Cook, taste, Bon appetit!
I also recommend trying to make chicken liver soufflé: I am preparing a delicious chicken liver soufflé for dinner - a simple recipe without any sophistication