Not everyone loves by-products, since these are products for an amateur. But the tongue prepared according to this recipe turns out to be very tender and creamy, so even the most fastidious family member will appreciate it.
Ingredients:
- Beef tongue - 1 pc;
- Bow - 1 head;
- Sour cream - 1 tbsp;
- Hard cheese - 250 g;
- Mushrooms (champignons, oyster mushrooms) - 200 g;
- Tomato - 1 pc;
- Salt pepper.
Preparation:
- Boil the tongue in a large saucepan until cooked. You only need to cook the tongue as a whole, without cutting it into pieces, otherwise all the juiciness will be lost. Cooking time 2-3 hours depending on the size. The knife should enter the finished meat like butter, the juice secreted should be completely transparent.
- The boiled tongue must be cleaned. To do this, put it in a bowl under a stream of cold water and remove the skin with a knife. The skin peels off easily due to the temperature difference.
- Cut the tongue lengthwise into thick slices about 1.5-2 centimeters wide. Cover the baking sheet with foil and put the chopped tongue on it.
- Wash the mushrooms with cool water. It is better to take artificially grown mushrooms, for example, champignons or oyster mushrooms, then you will definitely be sure that the dish is safe. Cut the mushrooms into small cubes, fry in a pan with a drop of oil until the excess liquid is completely evaporated. Season with salt, add black pepper to taste.
- Peel the onions, chop finely and add to the mushrooms. Saute for 5 minutes until golden brown, then pour in half a glass of sour cream and keep on the stove for another 5-7 minutes until the sour cream thickens.
- Cut the tomato into large rings, put on pieces of tongue. Place the mushroom sauce on top with a spoon. Sprinkle mushrooms with grated cheese and place in an oven preheated to 200 degrees. Bake for 20-30 minutes, since the products are almost ready.
You can serve the tongue like a merchant with any side dish, but it goes best with Hawaiian rice (with vegetables).
