Beef tongue in sour cream sauce

Publication in the group: Meat and offal dishes

Pork tongue is an offal of the first category. Dishes based on it are enriched with vitamins, minerals and protein, which is absorbed by the human body better than the protein found in other types of meat.

It should be borne in mind that the fats contained in the tongue quickly turn into cholesterol, and the product also contains histamine (a substance that causes allergies), so it is allowed to include recipes based on it in the diet in small quantities (no more than 200 g per day). Pork tongue is a unique product based on which you can prepare a variety of dishes.

Beef tongue with sour cream sauce

Tender beef tongue with sour cream sauce can be served for dinner.
To cook beef tongue in sour cream, you will need the following products.

How to cook beef tongue in sour cream sauce:

Wash your tongue, peel, wash and chop the vegetables.

Set aside half the onion for frying.

Boil the tongue, adding roots and spices. To do this, pour cold water over your tongue, bring to a boil, and skim off the foam. Lay out the prepared roots, cover with a lid, cook for 1 hour. Then add salt, pepper and bay leaf, cook for another 1 hour.

Clean the cooked tongue.

Finely chop the remaining onion.

When it is browned, add flour, fry, dilute with the broth (200 ml) in which the tongue was boiled.

Pour the resulting sauce over the tongue, cook the beef tongue in sour cream sauce for another 5 minutes.

Serve cold beef tongue with sour cream sauce. When serving, decorate with herbs.

Julia Thursday, December 13, 2021 20:06 #

What heat should you cook on? Slow?

Dmitry Thursday, January 14, 2021 08:40 #

Beef tongue for two hours. Oh well. You will chew the sole.

Valentina07vv Thursday, January 14, 2021 10:58 am #

Beef tongue for two hours. Oh well. You will chew the sole.

I’ve been cooking for three hours and haven’t gotten the sole yet. Can you cook it faster?) Share the method)

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How to simply and deliciously cook beef tongue

Properly prepared, the offal will turn out surprisingly soft and tender. In order not to be disappointed in dishes prepared from beef tongue, you should know some of the features of working with the product.

You can cook the tongue in the oven, slow cooker, pan, or on the grill. Some dishes require that the tongue must be boiled first. Other recipes do not require cooking.
When choosing a product, pay attention to its color. The fresh tongue is pink or somewhat purple in color. Experts say that the darker the purple color, the healthier the product.
Do not take a damaged tongue, choose the freshest one. Press it with your finger - it should feel dense and elastic to the touch. After applying pressure, the hole will straighten out very quickly. A soft, flabby product has lost all its useful and tasteful qualities, since it has been defrosted several times.
Experienced housewives begin preparing the tongue by soaking it. Then it will be easily and quickly cleaned of impurities and become juicier. To do this, fill the product with warm water for half an hour. Then rinse under running water, scrape off mucus and dirt.
To make beef tongue dishes tender and juicy, replace the water with milk when soaking.

How long to cook the tongue

To prepare many appetizers, salads and other dishes, you first need to boil the product.

This is quite simple to do: fill it with boiling water, making sure that it covers the tongue with a margin of 5-6 centimeters on top.
Depending on the size of the product and the age of the animal, cook the tongue over low heat for 2 to 4 hours.
It’s easy to check the readiness of the product: pierce it with a knife. The pink color of the juice will indicate that the cooking time needs to be added. If the juice is clear, you can remove the tongue and proceed to the next stages of preparation.
Return the cleaned tongue to the pan with the broth and leave to cool. Soaked in broth, the offal will become much juicier.

How to easily clean your tongue

You will have to clean the beef tongue regardless of whether you boil it or prepare a dish from the raw product. I offer two proven ways to quickly remove the skin.

Boiled tongue. Remove the cooked tongue from the pan and immediately place it in ice water. After a couple of minutes, the skin will come off without any problems.
Fresh language. Boil a large amount of water in a saucepan. Pour very cold water into a separate bowl (you can even add ice cubes). Place the product in boiling water and hold for 2 minutes. Then place your tongue in ice water. The skin will come off easily.

Beef tongue stewed in sour cream

Good day everyone, dear readers of our culinary blog. Today I will tell you a simple, but at the same time very tasty, recipe for stewed beef tongue in sour cream with herbs, which is quite a dietary product. Beef tongue can and is beneficial for pregnant women, people on a diet, as well as small children, from the moment they switch to the common table.

Some people think that preparing tongue is a complicated process that takes a lot of time and effort, but this is not so. Try to cook it according to my recipe, and you will understand that it is not only simple, but also not at all troublesome.

Ingredients:

Cooking method:

1. Wash your tongue under running water and scrape it with a knife, if necessary. To prepare this dish, half the tongue will be enough, so leave the other one to cook something else. Pour enough water into a suitable saucepan and bring it to a boil.

Place your tongue in boiling water. After some time, foam will form, which will need to be removed. Peel one onion and carrot and place in a saucepan. When the water boils, reduce the heat to a gentle simmer. In the middle of the cooking process, add the peppercorns, and 10-15 minutes before readiness, add salt and bay leaves.

Remove the tongue from the pan and place it in cold water for a while (even with ice). After this, it will be quite easy to peel it from the outer inedible white shell.

3. Cut the peeled tongue into thin strips.

4. Peel the second onion and cut it into half rings. In a preheated frying pan, melt the butter and fry the prepared onion.

5. Now add the chopped beef tongue to the onion and fry everything, stirring, for 2-3 minutes.

6. Pour a little broth, about 100 milliliters, into the frying pan and simmer under the lid until it evaporates.

7. After this, pour another 100 milliliters of broth, add sour cream, stir and cook over low heat for about 5 minutes.

8. Add cornstarch, add salt to taste and add a mixture of peppers. Cook over low heat, stirring, until the sauce thickens.

9. Before serving, add fresh herbs. As a side dish, you can prepare potatoes - boiled, mashed, baked in the oven or fries.

Nutritional and energy value:

Ready meals
kcal 1718.9 kcal	proteins 82.5 g	fat 124.2 g	carbohydrates 72.3 g
Portions
kcal 429.7 kcal	proteins 20.6 g	fat 31.1 g	carbohydrates 18.1 g
100 g dish
kcal 157.7 kcal	proteins 7.6 g	fat 11.4 g	carbohydrates 6.6 g

Beef tongue in nut-sour cream sauce with garlic for the New Year's table. Caucasian kitchen

Step-by-step cooking recipe

Chop the onion into half rings. Grind the nuts in a blender. Finely chop the greens. Pass the garlic through a press and add to the nuts, mix thoroughly. We also send some of the greens there. Add the garlic-nut mixture to the sour cream.

Place the chopped tongue in a heat-resistant bowl, then fried onions and mushrooms, and the last layer is nut-sour cream sauce with garlic. Cover the dishes with foil and place in the oven, heated to 160 degrees, for 20 minutes.

The most delicate, delicious dish is ready. A wonderful decoration for the New Year's table. This dish is eaten hot or cold. Bon appetit.

beef tongue - 1000 gr

walnuts - 100 gr

ghee - 2 tbsp

pomegranate seeds - 2 tbsp

black pepper - to taste

Step-by-step cooking recipe

The most delicate, delicious dish is ready. A wonderful decoration for the New Year's table. This dish is eaten hot or cold. Bon appetit.

Possible duplicates found

Cooking workshop

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Cool stuff, until the restaurant near my house closed, I probably ate it once a week.

It also goes very well with baked micro potatoes (potatoes the size of large cherries) as a side dish.

I highly recommend not COOKING the tongue, but BAKE it in foil!

And you will change your opinion about delicacy meat!)))

I started reading how “Beef tongue in Nut-Zuyevo. "

I bought tongue for the first time and read the recipe thoroughly. What roots should you cook it with? Is this about greens? I don't see them in the ingredients

Beef tongue for the year of the ox! Are you seriously?

Don't eat beef in the year of the ox. Fuck her.

Are you planning on not eating beef for the entire year?

Which starts on February 12th? What exactly is it that worries you? Lack of intelligence? This is not where you should write your surprise, but to sports lotto!

Tongue in creamy mushroom sauce

I prepared beef tongue for the family. As my wife said, “tongue is delicious in any form (cooked),” but I liked one recipe especially. I'll share it now.

Products: - beef tongue......1.0-1.5 kg. - mushrooms......500 gr. - cream 20%. 350 ml. - onion......1 large onion - carrot......1 pc. — greens (dill, parsley)….. on a sprig — bay leaf…….2-3 pcs. - salt, pepper...... to taste

We buy approximately 1-1.5 kilograms of beef tongue (this is for a small, homemade saucepan). Fill with water.

Next, remove from the heat and pour out this water, rinse the tongue and pan well and fill it with water again, add salt and cook for two hours over medium heat. Coarsely chop onions and carrots.

Throw in these vegetables + a couple of bay leaves and cook over medium heat for another hour.

Now let's put the tongue in the refrigerator for a couple of hours. Next, take out the tongue and carefully remove the skin.

Cut into pieces approximately 1 cm wide.

Finely chop the onion and throw it into a preheated pan.

Add them to the onion and fry until done.

Then we fill it all with cream and place pieces of our tongue. Add greens, mix.

Simmer it all for 3 to 5 minutes and our dish is ready.

Steamed tongue in a slow cooker

Steamed food contains a large amount of useful substances and is suitable for people who adhere to healthy eating rules or are on a diet. Any offal can be used for cooking.

Ingredients:

1-1.5 liters of water;
4 pork tongues;
spices (bay leaf, black pepper), salt.

Cooking method:

Rinse the offal thoroughly and soak in water for one and a half hours.
Pour water into the bowl and add spices.
Place a special sieve for steaming in the multicooker. Put tongues in it. Cook for 90 minutes using the “Steam” mode.
After finishing the program, remove the finished tongues, place them in cold water for 4-5 minutes, and then remove the hard skin.
Cool the tongues completely and cut into thin pieces.

Steamed tongue in a slow cooker can be served as an independent dish, or as a component of a salad.

Beef jerky "Spicy". Homemade jerky

Today I will tell you how to dry beef deliciously and efficiently at home. If you remember, I already prepared something similar, but today I decided to demonstrate a new method of preparation at the first stage - pickling. To prepare this delicious meat we will need.

Beef meat (in our case, balyk) – 1 kg;

Salt – as much as you need (in my case 1.5 kg);

Wheat grains (other grains are possible) – as much as needed (in my case 700 g);

A mixture of peppers - to taste (in my case, 1 tbsp);

Dried basil - to taste (in my case, 1 tbsp).

First we need to choose fresh, clean and beautiful meat from a trusted place and from trusted people. The quality of the final product depends on the correct choice of meat. I chose fresh beef balyk from the supermarket. If the meat is clean and fresh, then you don’t have to wash it. If the meat is covered with chaff, it must be removed as it will interfere with effective curing. Now let's give the piece of meat the correct geometric shape (optional) - I trimmed the edges so that the piece resembles a rectangular shape. Now we take a dish so that the entire meat fits into it, taking into account that we will have a layer of wheat on the bottom, and salt on the sides and on top.

The next stage is salting. Pour wheat into the bottom of a bowl (in my case, an oval baking dish) and distribute it evenly - this is necessary so that when the meat releases water during salting, the balyk does not float in it. Thus, the wheat plays the role of drainage. Sprinkle a layer of salt on top of the wheat and place the balyk so that it does not come into contact with the walls of the dish. Now sprinkle the meat with salt on all sides and on top - the meat should be completely covered with it. Cover the dishes with cling film or a lid and place in the refrigerator for four days.

After the expiration date, take out the meat, rinse it with cold running water, and dry it with a towel or paper napkins. Then we take food paper of the required size so that we can then wrap the meat in it. Place the salted balyk in the middle of the sheet and rub it with our favorite spices. Then we wrap the meat in paper, secure the edges of the paper with rubber bands or thread and hang it in the refrigerator for 10-30 days so that the meat does not come into contact with other products or the walls of the refrigerator. The longer the meat is dried, the denser, harder and smaller it becomes.

After the expiration date (in my case, 20 days), remove the meat from the refrigerator, unwrap it, get rid of excess spices, cut it into thin slices and serve. Meat in this form can be taken on a hike or to the sea, since it is stored very well without refrigeration for a long time. I love this kind of meat with beer in good and kind company. For a more detailed cooking recipe, watch the video. Good luck with your cooking and bon appetit!

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How to bake a whole pork tongue in the oven

Compound:

pork tongue – 0.4 kg;
lemon – 0.5 pcs.;
garlic – 2 cloves;
vegetable oil – 20 ml;
spicy herbs, salt - to taste.

Cooking method:

Wash the offal thoroughly in running water. Clean it with a sharp knife. It is somewhat more difficult to clean a raw tongue than a boiled one, but if you want to bake it in the oven, you will still have to do this at this stage.
Crush the garlic with a special press.
Squeeze the juice from half a lemon.
Mix lemon juice, crushed garlic, oil in a bowl. Add salt and herbs to taste.
Cover the tongue with marinade on all sides and put it in the refrigerator for half an hour.
After removing the tongue from the refrigerator, place it in a cooking sleeve. Secure on both sides. Use a toothpick to pierce the film in several places so that steam can escape through the holes (otherwise the sleeve may rupture under the steam pressure).
Preheat the oven to 180 degrees.
Place a baking sheet in the oven on which to place the sleeve with the tongue.
Bake for one and a half hours.

Marinated tongue baked in the oven can be served either hot or cold. Before serving, it should be cut into thin slices and beautifully arranged on a platter.

Tongue in sour cream

Boiled tongue will become even tastier if you bake the tongue in sour cream.

Prepare the products according to the recipe for tongue in sour cream.

How to cook tongue in sour cream:

Wash your tongue and fill it with water.

Wash and cut the carrots. Boil the tongue with carrots, allspice and bay leaves for 3-4 hours over low heat.

Cool the finished tongue. Clean the cooled tongue.

Peel the onion, wash. Cut the onion into cubes.

Cut the tongue into slices.

Turn on the oven. Place the tongue slices and onions in a baking dish in layers.

Coat each layer with sour cream and sprinkle with salt and pepper.

Bake the tongue in sour cream in the oven at 180 degrees for 15 minutes. Serve the tongue baked in sour cream hot.

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How to cook pork tongue stewed with sour cream

Ingredients:

Pork tongue – 6 pcs. (weight approximately 1300 g) Onions – 1 pc. Carrots – 1 pc. Bay leaf – 2 pcs. Black peppercorns – 2-3 pcs (or allspice) Salt – to taste Sour cream – 2 tbsp. (for the dish) Onions – 1 pc. (for the dish) Greens – 10 g (for the dish) Black pepper – to taste (for the dish)

Preparation:

1. Before preparing a tongue, it must be properly selected and processed. The product must be fresh, without damage or excess fat. After all, the more it is, the older the animal’s age.

2. To remove blood clots, soak your tongue. Simply place it in a large pot or bucket of cold water for 2-3 hours. It’s good to add lemon juice and/or lemon slices to the water when soaking. You can soak your tongue overnight, but the container needs to be placed in a cold place - a refrigerator or balcony in autumn or winter. Thanks to pre-soaking during cooking, you will avoid a lot of foam, and the broth will be clean and clear. By the way, with such a tasty and rich broth you can prepare any soup that your family loves.

After soaking, the tongue must be rinsed well; it will be light and clean, like in my photo.

3. Place the tongue in a large saucepan, fill it with cold water, and bring to a boil (it is advisable to keep the heat to a minimum). Remove the resulting foam from the surface, add a peeled onion (it can be cut into quarters) and carrots, cut into large pieces, as well as a couple of bay leaves and several (2-3 pcs.) black or allspice peas.

4. It is better to cook the tongue over low heat for no more than 1-1.5 hours, and add salt to the water half an hour before it is ready. If you are not sure whether the product is ready, pierce your tongue with a fork; the juice should come out clear and the tongue itself should be soft.

5. Carefully, so as not to burn yourself, clean your tongue under running cold water, using a small knife. Thanks to the temperature difference, the skin will come off easily, and where it has stuck strongly, scrape it off with a knife. Also remove all bits of fat and lymph nodes (if any) on the sublingual part of the tongue. Do not rush to remove all six tongues from the broth at once. Clean one tongue, then take out the next one. It is important here that they are hot and the stream of water as cold as possible.

6. Cut diagonally into not very thin pieces and serve with garlic sauce, homemade mayonnaise, or simply as a separate dish.

7. And if in your refrigerator on the shelf there are a couple of tablespoons of sour cream, a small onion and a bunch of herbs (dill, parsley, cilantro), then in 10-15 minutes you can prepare a very tasty dish - tongue stewed in sour cream.

To do this, cut the tongue into slices and lightly fry until a brown or golden crust appears in vegetable, olive or butter (your choice here). Just 1 tablespoon of oil will be enough.

During this time, cut the onion into half rings and finely chop the greens with a knife. Add the onion to the tongue, keep it on the fire for 5-7 minutes, it will become soft and slightly golden in color.

8. Place sour cream in the pan, stir, season the food with salt and pepper. You can season the dish with your favorite spices, this will only improve the taste.

9. The last ingredient will be chopped herbs. Keep the contents of your frying pan on low heat for literally 3-4 minutes, and you are ready to serve.

10. This tongue goes well with any side dish, or you can eat it just like that - with bread and vegetable salad. The dish is quite simple to prepare, but it turns out very, very tasty! I would say that you can swallow your tongue, no matter how funny it sounds.

Author Yulia Akhanova

Might you like these recipes?

Author: Dasha

Preparation

Rinse the beef tongue well under running water, peel the carrots. Using a knife, make an “entrance” in the middle of the tongue, do it carefully so as not to damage the walls, insert the carrots. Cook until tender in spices without salt.

Remove the film from the finished tongue, add salt and let cool (preferably in broth).

Prepare the sauce: To do this, add garlic, passed through a press, ground nutmeg, pepper, salt and turmeric to the sour cream. Mix well, add finely chopped parsley and mashed boiled yolk. Gently stir the sauce until smooth.

Cut the boiled tongue into thin slices and serve with sour cream sauce.

Preparation time: 30 minutes

Cooking time: 180 minutes

Total time: 210 minutes

Pork tongue aspic

Compound:

pork tongues – 1.2 kg;
onions – 100 g;
carrots – 100 g;
celery root – 50 g;
water – 2 l;
gelatin – 25 g;
green peas – 100 g;
chicken eggs – 6 pcs.;
salt, pepper - to taste.

Cooking method:

Soak in cold water and brush the pork tongue. Boil it for 3 hours in two liters of water, adding more if necessary, with the addition of whole carrots, onions and celery. 2 hours after the start of cooking, add salt to taste.
Hard boil chicken eggs.
Remove the boiled tongue from the broth, place in cold water for 10 minutes, and peel.
Strain the broth.
Add gelatin to the broth and stir until it is completely dissolved.
Peel the eggs and cut them into beautiful circles.
Cut the carrots into small cubes.
Cool the tongue, cut into cubes or strips.
Pour a little broth into the bottom of the silicone molds and place them in the refrigerator for 10 minutes.
Place an egg in each mold.
Mix tongue, green peas and carrots. Divide this mixture into molds.
Fill with broth to the brim.
Place the molds with the aspic in the cold for 6 hours.
Carefully remove the aspic from the molds and place on plates.

Jellied pork tongue will decorate the holiday table, but nothing prevents you from making this dish on weekdays to please family members with a delicious dinner.

Beef tongue in sour cream sauce: preparation

Place the beef tongue in boiling salted water, bring to a boil, remove the foam and cook over low heat for about 2.5 hours.

Mushrooms and onions are fried in vegetable oil.

Combine sour cream, mayonnaise, garlic, finely chopped nuts and mix with the mushroom mixture.

The hot boiled tongue is poured with cold water, then the skin is removed and cartilaginous plates are removed if there are any.

The processed tongue is cut into slices.

Mix all the ingredients in a thick-walled bowl and bake at 180°C for 15 minutes.

Nutritional value per serving

Based on your age, weight and activity. Serves as reference information.

The above-ground part of this plant looks like a lot of green, fleshy arrow-shaped leaves, and the underground part looks like a juicy, large onion of white or purple color.

The porcini mushroom season begins in the summer, but it all depends on how hot or rainy the summer is.

chopped walnuts

Walnuts have long been used both in cooking and in folk medicine. This nutritious product contains a large amount of vitamins, unsaturated vegetable fats and valuable chemical compounds.

Sour cream is a fermented milk product made from cream and sourdough.

Garlic is a plant from the onion family with a pungent taste and specific smell.

Pork tongue: benefits and harms of a delicacy

Despite the presence of some fat, the product has a number of beneficial properties. The main value is the high concentration of animal protein. It is absorbed better than from plant sources.

Boiled tongue is indicated for children and adolescents during periods of active growth, athletes and those who have suffered from illness.

It contains a high concentration of lecithin. This is a group of fat-like compounds - phospholipids, key components of cell membranes. Lecithin improves the condition of the liver, prevents the formation of gallstones, and removes excess fatty inclusions.

You should not get carried away with the delicacy if you have atherosclerosis, liver diseases, cholecystitis and gastritis.

How to cook “Tongue in sour cream sauce”

1. First of all, wash and peel the tongues (in this case, pork tongues), place them in a saucepan with water and cook over medium heat for an hour and a half until soft. Salt the water to taste during the process.

2. Remove the tongues from the broth, cool slightly and cut into medium pieces.

3. Pour a little oil into the bottom of the saucepan and add the mushrooms, if using. Fry over medium heat. At the same time, fry the onion in a frying pan with oil until golden brown.

4. Add the fried onions to the saucepan with the mushrooms and continue frying for another 3 minutes.

5. Place your tongue there. Add salt, pepper, and any other spices to taste.

6. In a small amount of the broth in which the tongue was boiled, dilute the flour. Combine with sour cream and pour everything into a saucepan. Stir gently and leave to simmer for 15 minutes. Add fresh herbs before serving. Bon appetit!

Rate the recipe Tongue in sour cream sauce:

average rating: 3.9, total votes: 8

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Wash your tongue, put it in hot water, and cook for an hour.

Remove, cool in cold water, remove the outer skin.

Place in new water, add carrots, onions, peppercorns, bay leaves, cook until fully cooked.

Prepare the sauce, mix mustard with sour cream.

Carefully and thinly slice the tongue, pour over the sauce, and garnish with herbs.

Recipe for “Stewed tongue”:

Place the tongue in a saucepan, fill it with water and let it cook for 3 hours. From the moment your tongue begins to boil, you can rest for 2.5 hours).

Half an hour before the end of cooking the tongue, we begin to prepare the side dish. We cut carrots, onions, and three celery on a coarse grater.

At the end of cooking the tongue, add salt to the broth, 5 minutes before the end of cooking, add bay leaf and peppercorns. Remove the finished tongue from the pan (leave the broth, you will need it later), wash it with cold water and clean it, starting from the tip.

This is how beautiful it should turn out.

Cut the peeled tongue into slices.

Melt half the butter in a frying pan.

Fry the tongue in butter on both sides. Then remove it from the pan and place it on a plate.

Add the second half of the butter to the same oil, add the chopped vegetables, sprinkle with flour and fry, stirring.

Add tomato juice mixed with table vinegar to the vegetables, place the tongue on top. Pour in the broth in which the tongue was cooked, add salt and pepper, cover with a lid and simmer for 30 minutes.

While the tongue is stewing, set the potatoes to boil and prepare the mashed potatoes.

Making spinach puree. I followed the recommendations on the package: without defrosting, I put the spinach in the microwave for 7 minutes, after salting it, pouring it well with lemon juice and adding a little broth (or just water). Then she crushed it in a shredder.

Let's serve. Bon appetit!

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