Beef tongue in creamy sauce recipe. Tongue with mushrooms

Beef tongue - tasty, tender and nutritious - is rightfully considered a delicacy. You can make a lot of delicious dishes from it, not limiting yourself to the banal boiled tongue and aspic. The Land of Soviets offers to cook tongue with mushrooms

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Tongue with mushrooms in creamy sauce

Let's start with a fairly simple recipe - tongue with mushrooms, baked in creamy sauce. A minimum of ingredients is required, the cooking process will not take too much effort from you (which, alas, cannot be said about time, because the tongue takes a long time to cook). So, to prepare this dish, we should take:

• beef or pork tongue - 500 g
• fresh champignons – 300 g
• liquid cream - 200 ml
• onions (medium) - 2 pcs.
• oil for frying (preferably olive) - 3-4 tbsp. l.
• freshly ground black pepper, salt, spices - to taste

Boil the tongue until tender in salted water (you can also add any suitable spices), then peel it. Cut the peeled boiled tongue into pieces about half a centimeter thick.

Wash the champignons and cut them into halves or quarters. Peel the onion and cut into strips. Heat the oil in a frying pan, add the onion and fry until transparent, then add the champignons and fry the mushrooms and onions for 3-4 minutes.

Take a fireproof baking dish and spread pieces of boiled tongue along the bottom in an even layer. Add a little salt and pepper. In a second layer, evenly distribute the fried champignons with onions, again add salt and pepper. Fill everything with cream and cover the pan with foil.

Bake for 15 minutes in an oven preheated to 180 degrees. Then remove the foil and bake for another 5 minutes until the dish is slightly browned. Serve the baked tongue with champignons to the table while it has not yet cooled down. You can serve anything as a side dish, including just a vegetable salad.

Tongue with mushrooms in sour cream and nut sauce

A very tasty and satisfying dish of tender beef tongue, baked with champignons under a cheese and sour cream cap with a subtle almond flavor. It can be served either hot or cold. To prepare the dish we will take:

• 1 beef tongue weighing about a kilogram
• 500 g champignons
• 200 g sour cream
• 150 g hard cheese
• 50 g almonds
• 2 onions
• 1 carrot
• 3 cloves garlic
• black pepper (ground and ground), bay leaf, spices (of your choice), salt - to taste
• vegetable oil for frying

Wash your tongue, put it in a saucepan, fill it with water. Add black peppercorns, bay leaf, and salt to taste. Cook over medium heat for three hours, adding hot water as it boils. After three hours, turn off the heat, leave the tongue in the pan until it cools completely, and then peel off the skin.

We clean the onions and carrots, finely chop the onions, and grate the carrots on a coarse grater. Fry the onion in a small amount of vegetable oil until golden brown, add the grated carrots and fry for another three minutes, stirring. Add coarsely chopped champignons and fry until tender; at the end of cooking, add salt and pepper to taste.

Cut the tongue into slices and place it in an even layer on the bottom of the baking dish. Place a layer of fried mushrooms with onions and carrots on top and sprinkle with spices (oregano, basil, marjoram, thyme, etc. are suitable).

Fry the almonds in a dry frying pan, let cool and chop. Pass the garlic cloves through a press. Mix sour cream with almonds, garlic and grated cheese, spread evenly over the mushrooms. Place in the oven, preheated to 180 degrees, and bake for about 50 minutes (until the cheese and sour cream crust acquires a light golden hue).

Bon appetit!

The tongue in the creamy sauce turns out very soft, tender, and tastes simply amazing. In terms of its taste, this dish is quite different from simple veal tongue. Therefore, I would like to present to your attention this original and interesting recipe.

A dish like tongue in creamy sauce can be called specific, since not everyone will like it. And all because not everyone loves such a delicacy as veal tongue. Well, of course, creamy sauce is unlikely to change a person’s opinion about the language. Well, those people who simply adore veal tongue in principle should definitely try the recipe described below and take note. From my own experience I can say that this method of preparing the tongue makes it soft and juicy, just like in some prestigious restaurant.

All we need to prepare tongue in creamy sauce is veal tongue (about 0.6 kg), wheat flour (20 grams), sour cream (1.5 cups), walnuts (but not a lot, your discretion), champignon mushrooms (8 pieces, preferably more), garlic (a couple of cloves), bay leaf (3 pieces), a little cilantro, olive oil (a couple of tablespoons) and a pinch of salt.

Now you can begin the process of preparing this wonderful dish. First of all, wash the veal tongue well under running water. After that, put it in a saucepan, fill it with water, add salt and bay leaf, cover with a lid and cook until tender (about two hours).

At this time, you can process the mushrooms. They need to be washed and cut into slices as thin as possible. Finely chop the garlic. Next we need a deep frying pan. Pour a little olive oil into it and put it on fire. Place the garlic in the oil and fry lightly (about one minute), remember to stir constantly so as not to burn.

Then add mushrooms (champignons) to the pan and fry everything together until the ingredients acquire a golden hue. The main thing in this process is that the mushrooms remain juicy and soft. Now mix sour cream and flour separately in a container. Do this carefully so that there are no lumps and the mass acquires a homogeneous structure.

The nuts should be lightly dried in a frying pan, a couple of minutes is enough. Place the tongue in cold water to help it clean better, take it out and peel off the skin. Cut the finished tongue into small cubes. In a deep frying pan where mushrooms and garlic were fried, add nuts, chopped beef tongue and sour cream. Salt everything together, stir and put on fire until it boils. When it boils, turn down the heat a little and simmer, stirring for about five minutes. The sauce should thicken. A few seconds before removing the dish from the heat, add a little cilantro. Everything is ready, served immediately.

Beef tongue has always been popular among gourmets. Not a single feast would be complete without this product. There are many ways to prepare this delicacy, but the most delicious dish is beef tongue. There are several cooking methods for this dish, each of which has its own nuances. Tongue with mushrooms in creamy sauce is a fairly simple dish that even a novice housewife can easily prepare. If all recommendations are followed, the end result will be tasty, tender and nutritious meat. All beef tongue appetizers are usually served at the holiday table. This is due to the fact that the product itself is quite expensive. Therefore, it is prepared in order to please and surprise guests. You can use it to make aspic, sandwiches, salads, but the most delicious tongue is with mushroom gravy. This dish is prepared on special occasions, such as a wedding or anniversary. Many restaurants offer a similar snack in their assortment. Meanwhile, it can be easily prepared at home. Let's look at how to properly make tongue with mushrooms and surprise guests with unusual food.

Dish with creamy mushroom sauce

Any tongue dish begins with the offal being thoroughly washed and then boiled until fully cooked in salted water. Many housewives strongly advise adding spices to the water. After the cooked tongue has cooled, the skin is carefully removed from it. Then the product is cut into small pieces about half a centimeter thick.

Next comes the turn of the mushrooms. If you are not an avid mushroom picker, then champignons will be the most accessible. They can be purchased at any store. The mushrooms must be washed thoroughly, as they may have sand on them, which will then grate unpleasantly on the teeth in the finished dish.

Then the onion is cut into strips. In order for the onion to turn golden, it must be fried in a well-heated frying pan in a sufficient amount of sunflower oil. This means that you don't need too much oil, otherwise the onions will be too oily - if there is not enough oil, the contents of the pan will begin to burn. When the onion reaches the desired condition, chopped champignons are added to it. Then the whole thing is fried for four minutes. Next, the dish continues to be prepared in a baking dish.

Place the tongue at the bottom of the container, add a little salt and pepper. This is followed by a second layer of onions and mushrooms. It also needs a little salt and pepper. After this, the entire contents of the mold are filled with cream and covered with foil on top. The tongue should be baked in the oven at 180 degrees for 15 minutes. At the final stage, 5 minutes before the tongue needs to be removed from the oven, the foil is removed from the pan. This is done so that the top layer of the dish turns out rosy. The food itself is served hot along with any side dish. Most often, boiled potatoes or crumbly rice serve as this. You can also use a vegetable mixture for a side dish.

Ingredients and how to cook

ingredients for 8 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 7 hours 30 minutes

Recipe for tongue in sour cream and nut sauce

No less interesting is the recipe for beef tongue with sour cream, nut sauce and mushrooms.

The principle of preparing this dish is similar to that described above. The highlight of this recipe is the sour cream and nut sauce. In this case, the tongue is served not only hot, but also cold. To prepare the dish, you need to take the following ingredients: beef tongue (for the recipe to be followed exactly, the weight of the offal must be 1 kilogram), champignons - 500 grams, hard cheese - 150 grams, almonds - 50 grams, medium-sized onions - 2 pieces and 200 grams of sour cream, medium carrots and one or two cloves of garlic.

Everything else is simple. The tongue is placed in a pan and cooked until tender. When cooking, you can add spices to taste. The same should be said about salt. It will take about three hours for the meat to cook completely. After this, the product must cool completely. Then the skin is removed. The peeled onion is finely chopped, and the carrots are grated on a coarse grater. Then the vegetables are fried until golden brown in sunflower oil for about three minutes. Chopped champignons are added to the vegetable mixture; it is best if they are cut into large pieces. All this is further fried over low heat. Add pepper and salt 1 minute before cooking.

Next, the tongue is carefully cut into small slices and placed in a layer on the bottom of the dish in which the dish will be baked. A second layer is placed on top, consisting of fried mushrooms and onions with carrots. Then everything is sprinkled with spices. Oregano, basil, marjoram, and thyme are best suited for this recipe. The choice of seasonings depends on individual preferences.

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: Beef tongue with creamy garlic sauce….

Description of preparation:

Tongue in creamy sauce is undoubtedly a dish for everyone. If you don’t really like veal tongue itself, then it’s unlikely that the creamy sauce will make you change your mind about the tongue. But if you, like my husband, adore the tongue, then you should take the recipe for this dish into your arsenal, since it’s prepared in this way the tongue turns out very tender and juicy - just like in the best restaurants in the country.
Personally verified Purpose: For lunch / For dinner Main ingredient: Meat / Offal / Tongue Dish: Hot dishes

Tongues in cream

A very simple and tasty dish for the whole family. Try it!

Ingredients:

How to cook tongues in cream:

1.

Buy boiled or boil pork tongues. They are boiled in salted water with the addition of bay leaves and peppercorns for 2.5 hours.

2.

Heat a frying pan, add sunflower oil and add finely chopped garlic. Reduce heat to medium and fry garlic until golden brown. Then add the chopped tongues and fry a little.

3.

Pour in the cream and simmer until the cream thickens.

4.

When the cream has evaporated and thickened, add chopped herbs and stir.

Serve the tongues with potatoes or pasta.

Thank you for reading to the end!

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