Beef tongue has always been considered a great delicacy. It was served only on special occasions, such as a family celebration, a gourmet dinner, or a festive feast.
Beef tongue goes well with mushrooms and white wine. Beef tongue with mushroom sauce is an amazing and tender dish that will delight the whole family and guests.
Pick your recipe
You will need
- Products:
- • boiled tongue - 0.7-1 kg
- Sauce:
- • champignon mushrooms - 250 g
- • onions - 1-2 pcs.
- • dry white wine - 100 ml
- • flour - 1-2 tbsp. spoons
- • cream or milk (fatty) - 100 ml
- • butter - 50 g
- • salt - to taste
- • greens (dry or fresh dill, parsley)
- • ground allspice or white pepper
Instruction manual
1
Cut the boiled tongue into slices and fry in warmed vegetable oil until golden brown. Slices of fried beef tongue spread on a paper towel and allow excess oil to drain.
2
For the sauce you need to peel the onions and finely chop. Onions can be cut into half rings or cubes, as usual. With mushrooms, they do the same as with onions, for the sauce they can be cut into 2-4 parts, depending on size. On the stove, you need to heat the pan over medium heat. Melt the butter, fry onions on it until golden brown and soft. When the onions are almost ready, add the mushrooms and stew all together for another 10-15 minutes.
3
5 minutes before cooking, pour flour into the onion-mushroom mixture, mix and then pour dry white wine, milk or cream into a thin stream. All must be thoroughly mixed so that there are no lumps. Warm the mixture, add salt, pepper and herbs. Mushroom sauce is ready. Serve the fried tongue slices in a dish and add mushroom sauce.
note
Milk for sauce must be taken with maximum fat content or replaced with 10-15% cream.
Useful advice
Beef tongue mushroom sauce can be served in a separate saucepan.