Beef tongue has always been considered a great delicacy. It was served on the table only on special occasions, for example, for 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.
It is necessary
- 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 (fat) - 100 ml
- • butter - 50 g
- • salt - to taste
- • greens (dry or fresh dill, parsley)
- • ground allspice or white pepper
Instructions
Step 1
Cut the boiled tongue into slices and fry in heated vegetable oil until golden brown. Place the slices of fried beef tongue on a paper napkin and drain off the excess oil.
Step 2
For the sauce, peel the onions and chop finely. Onions can be cut into half rings or cubes, as usual. Mushrooms are treated in the same way as with onions, for the sauce they can be cut into 2-4 pieces, depending on the size. On the stove, heat a skillet over medium heat. Melt the butter, fry the onions in it until golden brown and soft. When the onion is almost ready, add the mushrooms and stew everything together for another 10-15 minutes.
Step 3
5 minutes before readiness, flour is poured into the onion-mushroom mixture, mixed and then dry white wine, milk or cream is poured in a thin stream. Everything must be mixed thoroughly so that there are no lumps. Heat the mixture, add salt, pepper and herbs. The mushroom sauce is ready. Serve fried tongue slices on the dish and add mushroom sauce.
