Beef tongue in cream sauce

Cooking beef tongue is not difficult, the only snag is in time, because the process is quite long. We start by washing the tongue and putting it in a saucepan. Pour cold water so that it covers the meat completely, and put it to cook on a high heat. Bring to a boil, reduce the heat, let it boil for a few minutes, removing the foam. Turn it off, drain the resulting broth into the sink, it will not be useful to us. The pan and the tongue itself are well washed with running water.

Load the tongue into the pan again, pour water on two fingers from above, add bay leaf, ground pepper and salt. Garlic and half of the onion are peeled, chopped into large pieces, sent to the tongue. Cover with a lid and put on high heat.

As soon as the water boils, reduce the heat to a minimum and simmer the tongue for 4 hours. During this time, you only need to monitor the amount of water, adding it if necessary, so that the tongue and vegetables are completely covered.

When the tongue is cooked, it will be tender and soft, we take it out of the broth. Filter the remaining liquid through a sieve to get rid of onions, garlic and bay leaves. The broth will become the basis for the sauce, it will need about 500 ml.

Let the tongue lie on the table for about 45 minutes, during which time it should cool down well, then we send it to the refrigerator. When hot, the tongue is very tender and it will be inconvenient to work with it, we wait for complete cooling.

After 2 hours, we take the tongue out of the refrigerator and remove the skin from it. This can be done with a knife, hands or a vegetable peeler. Cut the tongue into slices about 1.2 cm thick .

In a deep dish, combine the broth left over from cooking the tongue and cream. Stir until smooth.

Mushrooms for making sauce can be taken any, both forest and always available champignons are suitable. We wash, dry the mushrooms and cut them into slices. In a frying pan with a thick bottom, melt the butter, add the mushrooms and fry until golden brown.

While the mushrooms are frying, peel and finely chop the second half of the onion. Transfer the fried mushrooms to a plate, and load the onion into a frying pan, fry until soft.

Add the sliced tongue to the onion, stirring constantly, fry for 1-3 minutes. Pour in the broth with cream, mix.bring to a boil. Add the fried mushrooms, reduce the heat and simmer until the tongue becomes soft. Usually the extinguishing process takes 45 minutes.

When the tongue is ready, add salt and ground pepper to taste. Boil for another 10 minutes until the sauce thickens and serve immediately, hot.

Bon appetit!