Beef Tongue Julienne
Description
The dish is prepared without unnecessary complications. Pork or beef tongue is one of the most common appetizers on festive tables in our country. And, to be honest, I've grown tired of this monotony. I decided to prepare pork tongue differently, incorporating it into my favorite appetizer—julienne. And the result was amazing! You can use beef tongue as well; it will be just as delicious. Of course, it's best to use already cooked pork tongue, either store-bought or prepared in advance, so the dish comes together faster. The cooking time in this recipe assumes that the tongue is already ready. By the way, I've already shared this recipe for tongue julienne with half of my friends. And now I'm sharing it with you. The finished dish is ready to be served.
Instructions
- 1
Step 1
Cut the boiled tongue into small cubes.
- 2
Step 2
Slice the mushrooms and chop the onion.
- 3
Step 3
Sauté the mushrooms and onions in butter, reserving half of the butter for the sauce.
- 4
Step 4
Sauté until the liquid has evaporated. The onions will turn pale, and the mushrooms will become soft and change color. Season with salt and pepper to taste.
- 5
Step 5
Grate the cheese on a coarse grater.
- 6
Step 6
Place some cheese into the baking molds. But not all of it, as part of the cheese will be used for the golden crust. Put the tongue on top of the cheese.
- 7
Step 7
Then add mushrooms with onions to the pork tongue.
- 8
Step 8
On the remaining butter, sauté the flour. The flour should mix well with the butter. Then gradually add the milk, stirring constantly until the sauce thickens. Pour the resulting sauce into baking molds for the tongue julienne.
- 9
Step 9
Sprinkle the remaining grated cheese on top. Bake in a preheated oven at 180 degrees for 15-20 minutes.