The tongue with sour cream and horseradish is a classic combination of flavors and aromas. This dish turns out to be very satisfying and juicy, it is good to cook it in the cold, baking it in a real oven. As a basis for a greasy tender tongue, porridge with boiled vegetables or mushrooms, which are well soaked in juices of offal, potato pancakes or mashed potatoes, are suitable.
It is necessary
- - beef tongue;
- - 5-6 potato tubers;
- - peppercorns;
- - Bay leaf;
- - salt;
- - a bunch of parsley (dill)
- For the sauce:
- - 300-400 ml of sour cream;
- - a teaspoon of honey;
- - 100 g horseradish;
- - 2 carrots;
- - bulbs;
- - a tablespoon of flour;
- - vegetable oil
Instructions
Step 1
Clean the tongue by scraping the surface with a coarse fiber knife. You can first soak, and when the meat is tender, peel.
Step 2
Pour water into a saucepan, lay your tongue, bring to a boil. After removing the foam, salt, add peppercorns, bay leaf.
Step 3
Remove the skin with a knife, from the boiled tongue until cooked, having previously cooled it under running water.
Step 4
Set your tongue aside with a lid to prevent it from drying out. Boil the jacket potatoes in salted water with herbs, then drain and remove the herbs.
Step 5
While the potatoes are cooling, prepare the sauce. Chop the peeled carrots and onions.
Step 6
Pour vegetable oil into the skillet. After frying vegetables until tender, add flour and heat for 1-2 minutes.
Step 7
Add sour cream to vegetables, heat for 3-4 minutes before boiling. Then put honey, chopped horseradish, mix.
Step 8
Continue cooking until boiling, then remove from heat and cool. Cut your tongue across the fibers into 1-1.5 cm slices.
Step 9
Chop the potatoes into slices about 1.5 cm thick. Place the potatoes in a greased baking dish.
Step 10
Spread the slices of tongue on top, sprinkle with chopped parsley and dill. Pour the sauce over the dish.
Step 11
Bake in an oven preheated to 200 ° C for 10-15 minutes.
