How to cook tongue in creamy sauce. Recipe for tongue with mushrooms in creamy sauce

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.

Tongue with mushrooms in creamy sauce

Let's start with a fairly simple recipe - tongue with mushrooms, baked in cream 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 peppercorns), 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!

Not a recipe, but a fairy tale! Delicate tongue in creamy sauce with mushrooms. Fantastic combination. At the same time, the dish is prepared extremely quickly and very, very simply. The longest thing about it is to boil this very beef tongue. And I'll tell you how to do it right.

Those who have never tried a language for one reason or another still lose a lot to this day. But, fortunately, it’s never too late to correct the situation :) In terms of taste, this is pure beef - there is no trace of any offal taste (liver, kidneys, etc.)! BUT the texture is something... hmm... reminiscent of squid (and properly cooked beef tongue is even softer than properly cooked squid). And then, the language is much more structured, not so uniform in touch. And the tongue also reminds me of a baked snail :) But, again, not so uniform. In general, it was still a delicacy and remains so. Its cost is low - in Novosibirsk, fresh frozen beef tongue costs about 350-400 rubles per 1 kg. It is not always found in stores; it is a more frequent visitor to markets and individual meat pavilions. I took mine (fresh, very good quality and small size) to the Granit shopping center on Marksa (again, Novosibirsk).

You won’t be able to buy a piece of fresh tongue—only whole ones are on sale. But I promise you, you will sweep it away very quickly. Especially with my magic sauce :) How to store beef tongue? And it can be stored for a week even in boiled form (boiled and put in the refrigerator under cling film). But it’s better to try to find a medium-sized tongue (it will be a little softer) - this one weighs a little more than 1 kg when frozen. Did you buy it defrosted/refrigerated? Then before boiling soak it in running cold water for 45 minutes. Also, the tongue can be sold ready-made or even sliced ​​(in Novosibirsk I saw this only in MEGAS).

I indicated the quantity of ingredients for 1 generous serving :)

So, tongue in creamy sauce:

• 7 slices of beef tongue;
• 150 ml cream (10%);
• 1 bunch of greens (onion, parsley, dill);
• 5-6 champignons;
• 2-3 tbsp. curd cheese;
• salt, pepper

How to cook beef tongue?

Yes, very simple :) True. Thaw it in the refrigerator (leave it overnight (8-10 hours). And when you are mentally ready to cook, fill it with cold water, turn on the stove and bring to a boil. And as soon as the water boils, reduce the heat so that it does not stop boiling ( Now the boiling process should be more reminiscent of a good seething than hyperactive attacks of water bubbles :) Leave it in this awkward situation for 2 hours (if the tongue is very large - from 1.6 kg - then for 3 hours and do not add salt to the water!

See the white coating on the tongue in the photo below? So, this protective covering cannot be eaten. The cow ate with this cover :) And it very easily comes away from what is NEEDED :) Cool your tongue and feel free to remove this shell with your hands.

Mushrooms. Basically, take any. Cut larger, but into slices.

Place the mushrooms in a frying pan and start frying.

Despite the fact that there is no onion in my recipe, this does not mean that it will be superfluous here. Feel free to add it if you’re sure it’s necessary :) I just use onions as greenery. We chop.

And the mushrooms are already golden.

Reduce the heat on the stove by half and remove the frying pan from it, let the mushrooms cool slightly. Add cream cheese, mix well. Pour in the cream and return to the hot plate.

Pepper and add a little salt to the sauce. Just a little bit - curd cheese is already salty.

Turn off the heat completely and add the herbs.

Let's mix :)

Place tongue slices and pour sauce over them. The seasoning “mixture of peppers” is very appropriate. Just take note of this :)

-Bon appetit!-

#cookingwithlove

Message quote Beef tongue with creamy garlic sauce....

Beef tongue is undoubtedly a healthy dietary product. But now I want to talk about one sauce that goes with everything - meat, fish, chicken. But this creamy sauce goes especially well with boiled tongue. If you are cooking for children, you can reduce the amount of garlic or not add it at all.

Ingredients

Beef tongue (1.5 - 2 kg) - 1 pc.
Onion - 1 piece
Allspice (peas) - 2 pcs.
Bay leaf - 2 pcs
Sauce
Cream (10%) - 200 ml
Flour - 2 tbsp.
Garlic - 2 teeth.
Green

1. Scrape the beef tongue with a knife and rinse well under running water.

2. Fill with cold water, put the onion, bay leaf, and allspice peas into the pan.

3. Bring to a boil, then reduce the heat and cook the tongue for 2 hours.

4. Prepare the creamy sauce. Fry the flour in a dry frying pan until creamy.

5. Pour in the cream in a thin stream, stirring constantly with a spoon.

6. Add herbs and garlic. Salt.

7. Cook the sauce until it thickens. If lumps form, you can beat the sauce with an immersion blender or pass it through a sieve.

8. Clean the finished tongue and pour hot sauce over it. Delicious with mashed potatoes!

Bon appetit!