Beef tongue and mushroom julienne in sour cream sauce
Description
Beef tongue and mushroom julienne will take a worthy place on your holiday table. If you don't have individual heatproof ramekins for julienne, bake it in buns instead—it will turn out very unusual. Preparation: Boil the beef tongue in salted water. Once cooked, rinse it under cold water and peel off the skin. Slice the tongue into thin strips. Heat butter in a frying pan and sauté the tongue slices. In another frying pan, heat vegetable oil. Add sliced mushrooms and chopped onion, then sauté. At the end of cooking, season with salt, white ground pepper, and minced garlic. To prepare the sauce, melt butter in a pan. Add flour and stir until smooth. Mix in sour cream and stir thoroughly. Grease the heatproof julienne ramekins with butter. Layer coarsely grated cheese, tongue, and mushrooms in the ramekins. Pour the sour cream sauce over the top and sprinkle with more grated cheese. Place the ramekins in the oven and bake until a light brown crust forms. Serve the julienne hot.