Beef tongue baked with mushrooms in peanut sauce

Servings: 6 Cooking time: 3 minutes chasa

Language, baked in the oven - a realdelicacy. Due to the prolonged heat processing the meat turns out very tender and melts in your mouth. Savory gives the original garlic and nut sauce with cream and fried mushrooms and onions. In addition, the table for the holiday can be served either hot or cold as this great snack - language, baked in the oven.

Ingredients for "Beef tongue baked with mushrooms in peanut sauce":

  • 1 beef tongue;
  • 1 large onion;
  • 500 g of any fungi (mushrooms fit);
  • a bit of butter (for frying and baking greasing);
  • 60-70 grams of walnuts;
  • salt and spices - to taste;
  • 70-100 ml of cream (sour cream can be);
  • 2-3 cloves of garlic.

Recipe "Beef tongue baked with mushrooms in peanut sauce":

Language baked
For a start, boil the tongue at low boil for 2.5-3hour in salted water until it is soft. Then, ready to remove language from the broth, quickly immerse in cold water and remove the skin from it. Slice the cooled meat into thin slices (1-1.5 cm thick) and place in a lightly greased with butter form.

Wash mushrooms, onions clean from the husk, and chop the rings. Fry the onions and mushrooms in a pan with a little butter. Put the fried slices in the language.

Now for the preparation of peanut sauce. Walnuts clean, chop in a food processor or scroll in a meat grinder. garlic cloves finely chop with a knife or pass through chesnokodavku. Connect with nuts and garlic, add cream or sour cream. If the sauce is too thick - dilute it with 1-2 tbsp. spoonfuls of broth, which was cooked language.

Ready sauce with salt, pepper, addseasonings to your taste (perfect hops-suneli) and mix well. The resulting mixture was place on a language with onions and mushrooms, and spread evenly over the entire surface of the dishes.

To the meat has turned softer and more fragrant,You can tighten the baking dish with foil (optional). Bake 25 min language. at 150 gr.S. Then remove foil and bake for another 10-15 minutes. until a crackling.

Serve hot or cold, sprinkled with fresh chopped dill and parsley.
Bon Appetit!

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