Tongue in creamy sauce
Description
The recipe won't take much time. Tongue in creamy sauce is definitely a dish for those who enjoy it. If you're not particularly fond of veal tongue on its own, the creamy sauce probably won't change your mind about it :) But if you, like my husband, absolutely adore tongue, then you should definitely add this recipe to your collection. When prepared this way, the tongue turns out incredibly tender and juicy—just like in the best restaurants in the country. Personally tested :) Serve hot.
Instructions
- 1
Step 1
We thoroughly rinse the tongue, then place it in water with bay leaf and salt, and cook it covered for 2 hours.
- 2
Step 2
Slice the mushrooms into thin pieces and finely chop the garlic.
- 3
Step 3
Take a deep frying pan, pour in olive oil, add garlic, and fry for about 1 minute, stirring constantly.
- 4
Step 4
Add the mushrooms and sauté until they turn golden. It is important that the mushrooms remain tender and do not lose their juices.
- 5
Step 5
In a bowl, mix sour cream and flour. Stir until smooth, there should be no lumps.
- 6
Step 6
Toast the nuts in a dry skillet for 1-2 minutes.
- 7
Step 7
We rinse the cooked tongue with cold water and peel it.
- 8
Step 8
Cut the tongue into medium-sized cubes.
- 9
Step 9
Add the nuts, cream-flour mixture, tongue, and salt to the pan with the fried mushrooms. Bring everything to a boil, then simmer for another 5-6 minutes over medium heat until the sauce thickens.
- 10
Step 10
Before removing from heat, add some fresh coriander to the pan. Turn off the heat and serve immediately.