Beef in mushroom sauce

Beef tongue in mushroom sauce - A classic, savory, and comforting recipe

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Servings: 4-6

Beef tongue is a delicacy that brings back memories of hearty meals spent with family. This simple and delicious recipe combines the delicate texture of the tongue with the rich flavor of mushrooms, creating a delightful sauce that will tantalize your taste buds. It’s an excellent choice for any occasion, from a family dinner to a festive lunch.

Ingredients

- 1 fresh or frozen beef tongue
- 1 onion
- 1 carrot
- 5-6 allspice berries
- 2-3 bay leaves
- For the sauce:
- 1 onion
- 200 g fresh or canned mushrooms
- 1 teaspoon sweet paprika
- 1-2 tablespoons mushroom soup powder (like Knorr)
- 1 tablespoon flour
- 3-4 cloves of garlic
- Salt and pepper, to taste

Step by step

1. Preparing the tongue:
Start by placing the beef tongue in a large pot along with the peeled carrot, halved onion, allspice berries, and bay leaves. Cover with water and bring to a boil. It is important to boil the tongue for at least 2 hours until it becomes tender. If you want to save time, you can use a pressure cooker, which will significantly reduce the cooking time.

2. Cleaning the tongue:
After the tongue has boiled, remove it from the water and place it in a bowl of ice-cold water for a few minutes. This method will help you easily remove the skin covering the tongue. Once cleaned, slice the tongue into suitable pieces.

3. Preparing the sauce:
In a large saucepan, add a little oil and sauté a finely chopped onion until it turns golden. Then, add the sliced mushrooms, whether fresh or canned, and sauté for a few minutes. Add the liquid in which the tongue was boiled, previously strained to remove impurities. You can also add a little water if you prefer a thinner sauce.

4. Flavoring the sauce:
Once the sauce starts to boil, add the slices of tongue, sweet paprika, crushed garlic, and mushroom soup powder. Let it simmer on low heat for about 15 minutes. If you prefer a thicker sauce, dissolve a tablespoon of flour in a small amount of sauce and add the mixture to the pot, stirring constantly to avoid lumps.

Serving

Beef tongue in mushroom sauce is delicious served with warm polenta, mashed potatoes, or assorted pickles. This combination will add a touch of freshness and perfectly complement the rich flavor of the dish. You can prepare this dish a day in advance and then reheat it in the oven to restore its flavor.

Personal tip

For a touch of originality, you can add some herbs, such as parsley or dill, either in the sauce or as a garnish. These will bring a fresh aroma and a pleasant appearance to your plate.

Calories and nutritional benefits

A serving of beef tongue in mushroom sauce has approximately 300-350 calories, depending on the amount of oil used and the sides served. Beef tongue is an excellent source of protein, B vitamins, iron, and zinc, benefiting the immune system and muscle development.

Frequently asked questions

1. Can I use a different type of tongue?
Yes, you can replace beef tongue with lamb or pork tongue, but the cooking time may vary.

2. What other sauces can I use?
Instead of mushroom sauce, you can try a tomato sauce or a white sauce based on sour cream to vary the recipe.

3. Can I prepare this dish in advance?
Absolutely! Beef tongue in mushroom sauce is even tastier the next day when the flavors have had time to meld.

Experiment with this classic recipe and don’t hesitate to put your personal touch on it. Cooking is an art that allows us to express ourselves, so enjoy every step of the process!

 Ingredients: 1 fresh or frozen language 1 onion 1 allspice, bay leaves 1 carrot for sauce 1 onion 200g fresh or canned mushrooms 1 teaspoon sweet paprika 1-2 tablespoons mushroom soup powder - Knorr 1 tablespoon flour 3-4 garlic cloves