Beef tongue was considered as a big delicacy at all times. It was given on a table only in special cases, for example on a family celebration, a refined lunch or a festive feast. Beef tongue is ideally combined with mushrooms and white wine. Beef tongue under a mushroom sauce is an amazing and gentle dish which will please all family and guests.
It is required to you
- Products:
- a boiled tongue – 0.7-1 kg
- Sauce:
- champignon mushrooms - 250 g
- onions - 1-2 pieces.
- dry white wine - 100 ml
- flour – 1-2 tablespoons
- cream or milk (fat) – 100 ml
- a desi - 50 g
- salt – to taste
- greens (dry or fresh fennel, parsley)
- sprinkling fragrant or white pepper
Instruction
1. Cut a boiled tongue on slices and fry on the warmed vegetable oil to a ruddy crust. Slices of the fried beef tongue spread on a tissue and allow to flow down to excess oil.
2. For sauce it is necessary to clean onions and to chop small. It is possible to cut onions in half rings or cubes as is more habitual. With mushrooms arrive as well as with onions, for sauce they can be cut on 2-4 parts depending on the size. On a plate it is necessary to warm a frying pan on average fire. Kindle a desi, fry on it onions till golden color and softness. When onions are almost ready, add champignons and extinguish everything together 10-15 more minutes.
3. In 5 minutes until ready in onions and mushroom mix fill flour, mix and then a thin stream pour in dry white wine, milk or cream. All needs to be mixed carefully that there were no lumps. Mix warm up, add salt, pepper and herbs. The mushroom sauce is ready. On a dish to serve fried slices of language and to add a mushroom sauce.