Recipe tongue with mushrooms in a creamy sauce. Beef tongue with mushrooms in a creamy sauce

I first tried this dish Beef tongue with mushrooms in a creamy sauce in a restaurant and I liked it so much that I decided to recreate it at home. And you know, it turned out even tastier than in a restaurant. Even though she did it all by sight. Perfect for a festive table, and for everyday dinner.

Ingredients:

Beef tongue - 600 grams (1 piece)

champignons - 300 grams

garlic - 2 cloves

cream cheese (melted) - 150 grams (can be replaced with heavy cream)

Olive oil - 1 tablespoon

Dried rosemary - 0.5 teaspoon

Cooking:

Boil the beef tongue in slightly salted water for 2 hours and cool in cold water.
In a slow cooker in olive oil, fry finely chopped garlic for 2 minutes (mode - Baking or Frying). Add chopped mushrooms and fry everything together for about 15 minutes. Add 150 ml of water, salt, add cream cheese, let it melt.
We clean the tongue, cut into thin slices and send to the mushrooms.
We tie the rosemary in a gauze bag and gently immerse it in the sauce. Close the slow cooker and let it simmer for 15 minutes. Remove rosemary and discard.
Ready. Serve with mashed potatoes.

Bon appetit.

Not a recipe, but a fairy tale! Delicate tongue in a creamy sauce with mushrooms. Fantastic combination. At the same time, the dish is prepared extremely quickly and very, very simply. The longest thing in it is to boil this same beef tongue. And I'll tell you how to do it right.

Those who have never tried the language for one reason or another still lose a lot to this day. But, fortunately, it's never too late to correct the situation :) According to taste sensations - this is pure beef meat - there is no taste of offal (liver, kidneys, etc.) at all! BUT the texture is something.. hmm... reminiscent of squid (and properly cooked beef tongue is even softer than properly cooked squid). And then, the language is much more structured, not so homogeneous in touch. And the tongue reminds me of a baked snail :) But, again, not so homogeneous. In general, it was like a delicacy, so it remains. Its cost is small - in Novosibirsk, fresh frozen beef tongue costs about 350-400 rudders per 1 kg. It is not always found in stores; it is a more frequent guest in the markets and in separate meat pavilions. I took mine (fresh, very good in quality and small in size) at the Granit shopping center on Marksa (again, Novosibirsk).

You won’t be able to buy a piece of fresh tongue - only the whole one is on sale. But I promise you, you will sweep it away very quickly. Especially with my magic sauce 🙂 How to store beef tongue? And it can be stored for a week even in boiled form (boiled and put in the refrigerator under cling film). But better try to find a medium-sized tongue (it will be a little softer) - this one weighs a little more than 1 kg when frozen. Did you buy defrosted/chilled? Then before boiling soak it in running cold water for 45 minutes. Also, the tongue can be sold ready-made and even chopped (in Novosibirsk, I saw this only in MEGAS).

I indicated the amount of ingredients for 1 nutritious serving :)

So, tongue in creamy sauce:

• 7 slices of beef tongue;
• 150 ml cream (10%);
• 1 bunch of greens (onions, parsley, dill);
• 5-6 champignons;
• 2-3 tbsp curd cheese;
• salt pepper.

How to cook beef tongue?

Yes, it's very simple :) True. Defrost it in the refrigerator (leave overnight (8-10 hours). And when you are mentally ready to cook, fill it with cold water, turn on the stove and bring to a boil. And as soon as the water boils, reduce the heat so that it does not stop boiling ( now the boiling process should look more like a good seething than hyperactive bouts of water bubbles :) Leave it in this awkward situation for 2 hours (if the tongue is strong - from 1.6 kg - then for 3 hours) And do not salt the water!

See the white shell on the tongue in the photo below? So, this protective cover cannot be eaten. The cow ate with this cover :) And it very easily moves away from what is NECESSARY :) Cool the tongue and boldly remove this shell with your hands.

Mushrooms. Basically, take any. Cut larger, but into slices.

Put the mushrooms in the pan and start frying.

Despite the fact that onion is absent in my recipe, this does not mean that it will be superfluous here. Feel free to add if you are sure of its necessity :) I have onions just in the role of greens. We chop.

And the mushrooms are already golden.

Reduce the heat of the stove by half and remove the pan from it, let's cool the mushrooms a little. Add cottage cheese, mix well. Pour in the cream and return to the hot plate.

Pepper and lightly salt the sauce. Quite a bit - curd cheese and so salty.

Turn off the fire completely and add greens.

Let's mix :)

We spread the slices of the tongue, pour the sauce. Seasoning "mixture of peppers" is very appropriate. Just take note :)

-Bon appetit!-

#cookingwithlove

Beef tongue has always been popular among gourmets. Not a single feast was complete without this product. There are many ways to prepare this delicacy, but the most delicious of the dishes is beef tongue. For such a dish, there are several cooking methods, each of which has its own nuances. Tongue with mushrooms in a creamy sauce is a fairly simple dish that even a novice hostess can easily cook. If all the recommendations are followed, we will get tasty, tender and nutritious meat at the end. All beef tongue snacks are usually served at the festive table. This is due to the fact that the product itself is quite expensive. Therefore, it is prepared in order to please and surprise guests. You can make aspic, sandwiches, salads from it, but the tongue with mushroom gravy is the most delicious. Such a dish is prepared on especially solemn occasions, for example, for a wedding or anniversary. In the range of many restaurants there is a similar snack. Meanwhile, it can be easily prepared at home. Consider how to properly make a tongue with mushrooms and surprise guests with unusual food.

Dish with creamy mushroom sauce

Any dish from the tongue begins with the fact that the offal is thoroughly washed, and then boiled until fully cooked in salted water. Many housewives strongly advise adding spices to the water. After the boiled tongue has cooled, the skin is carefully removed from it. Then the product is cut into small pieces about half a centimeter thick.

Next comes the mushrooms. If you are not an avid mushroom picker, then champignons will be the most affordable. They can be purchased at any store. Mushrooms must be thoroughly washed, as there may be sand on them, which then in the finished dish will unpleasantly creak on the teeth.

Then the onion is cut into strips. In order for the onion to turn golden, it must be fried in a well-heated pan in a sufficient amount of sunflower oil. This means that you do not need too much oil, otherwise the onion will be too oily - if there is not enough oil, the contents of the pan will start to burn. When the onion reaches the desired condition, chopped champignons are added to it. Then the whole thing is fried for four minutes. Next, the dish continues to cook in a baking dish.

The tongue is laid out at the bottom of the container, it is slightly salted and peppered. This is followed by a second layer of onions and mushrooms. It also needs a little salt and pepper. After that, the entire contents of the form are poured with cream and covered with foil on top. The tongue should be baked in the oven at 180 degrees for 15 minutes. At the final stage, 5 minutes before the tongue needs to be removed from the oven, the foil is removed from the mold. This is done so that the top layer of the dish turns ruddy. The dish itself is served hot, along with any side dish. Most often, boiled potatoes or crumbly rice serve as this. You can also use mixed vegetables for garnish.

Tongue recipe in sour cream-nut sauce

No less interesting is the recipe for beef tongue with sour cream-nut sauce and mushrooms.

The principle of preparation of this dish is similar to that described above. The highlight of this recipe is precisely the sour cream-nut sauce. In this case, the tongue is served to the table not only hot, but also cold. To prepare the dish, you need to take the following ingredients: beef tongue (in order for the recipe to be exactly followed, the weight of the offal should be 1 kilogram), champignons - 500 grams, hard cheese - 150 grams, almonds - 50 grams, medium-sized onions - 2 pieces and 200 grams of sour cream, medium carrots and one or two cloves of garlic.

Further, everything is simple. The tongue is placed in a saucepan and boiled until tender. When cooking, you can add spices to taste. The same should be said about salt. It will take about three hours for the meat to cook completely. After that, the product must cool completely. Then the skin is removed from it. Peeled onions are finely chopped, and carrots are rubbed on a coarse grater. Then the vegetables are fried until golden in sunflower oil for about three minutes. Chopped champignons are added to the vegetable mixture, it is best if they are cut into large pieces. All this is fried further on a small fire. Pepper and salt are added 1 minute before readiness.

Next, the tongue is carefully cut into small slices and a layer is placed on the bottom of the dish in which the dish will be baked. A second layer is laid out on top, consisting of fried mushrooms and onions with carrots. Then everything is sprinkled with spices. Oregano, basil, marjoram, thyme are best suited for this recipe. The choice of seasonings depends on individual preferences.

Beef tongue - tasty, tender and nutritious - is rightfully considered a delicacy. You can make a lot of delicious dishes from it, not limited to the banal boiled tongue and aspic. The Land of the Soviets offers to cook tongue with mushrooms.

Tongue with mushrooms in creamy sauce

Let's start with a fairly simple recipe - tongue with mushrooms, baked in a creamy sauce. A minimum of products is required, the cooking process will not take too much effort from you (which, alas, cannot be said about time, because the tongue is cooked for a long time). So, to prepare this dish, we should take:

• beef or pork tongue - 500 g
• fresh champignons - 300 g
• liquid cream - 200 ml
• onion (medium) - 2 pcs.
• oil for frying (preferably olive oil) - 3-4 tbsp. l.
• freshly ground black pepper, salt, spices - to taste

Boil the tongue until cooked in salted water (you can also add any suitable spices), after which we clean it from the skin. Cut the peeled boiled tongue into pieces about half a centimeter thick.

Wash mushrooms, cut into halves or quarters. Peel the onion and cut into strips. We heat the oil in a frying pan, put the onion and fry until transparent, then add the mushrooms and fry the mushrooms with onions for 3-4 minutes.

We take a refractory baking dish, evenly lay out the pieces of boiled tongue along the bottom. A little salt and pepper. In the second layer, evenly distribute the fried champignons with onions, salt and pepper again. Pour in the cream and cover with foil.

Bake for 15 minutes in an oven preheated to 180 degrees. Then remove the foil and bake for another 5 minutes so that the dish is slightly browned. We serve the baked tongue with champignons to the table while it has not yet had time to cool. You can serve anything as a side dish, including just limiting yourself to a vegetable salad.

Tongue with mushrooms in sour cream-nut sauce

A very tasty and satisfying dish of the most delicate beef tongue, baked with mushrooms under a cheese and sour cream hat with a delicate flavor of almonds. It can be served both hot and cold. For cooking, we will take:

• 1 beef tongue weighing about a kilogram
• 500 g champignons
• 200 g sour cream
• 150 g hard cheese
• 50 g almonds
• 2 onions
• 1 carrot
• 3 garlic cloves
• black pepper (ground and peas), bay leaf, spices (of your choice), salt - to taste
• vegetable oil for frying

My tongue, put in a saucepan, pour water. Add black peppercorns, bay leaf, salt to taste. Cook over medium heat for three hours, adding hot water as it boils away. After three hours, turn off the heat, leave the tongue in the pan until it cools completely, and then peel it off.

We clean the onion and carrot, finely chop the onion, and rub the carrot on a coarse grater. Fry the onion in a small amount of vegetable oil until golden brown, add the grated carrots and fry for another three minutes, stirring occasionally. Add coarsely chopped champignons and fry until cooked, at the end of cooking, salt and pepper to taste.

Cut the tongue into slices and spread evenly on the bottom of the baking dish. Put a layer of fried mushrooms with onions and carrots on top and sprinkle with spices (oregano, basil, marjoram, thyme, etc. will do).

Toast the almonds in a dry frying pan, let cool and chop. Pass the garlic cloves through a press. Mix sour cream with almonds, garlic and grated cheese, spread evenly over mushrooms. We put in the oven, preheated to 180 degrees, and bake for about 50 minutes (until the cheese and sour cream crust acquires a light golden hue).

Bon appetit!

Beef tongue is a versatile product, you can cook a lot of different dishes from it - snacks, salads, hot dishes. However, not every hostess knows. The process of its preparation, at first glance, may seem very complicated, but you should not be afraid of this - even a novice cook can cook delicious beef tongue.

With boiled beef tongue, you can cook a lot of the most diverse and amazingly delicious dishes: salad, aspic or tongue in a creamy sauce. A dish cooked with cream always has a delicate taste and goes well with sliced ​​​​fresh vegetables and herbs. Here are the most interesting and delicious recipes for beef tongue dishes. If desired, the tongue can be boiled the day before, cooled in broth, and cook the dish the next day.

Tongue in cream sauce with mushrooms

Boiled tongue - 500 g.
Fresh mushrooms - 300 g.
Onion - 225 g.
Vegetable oil - 100 g.
Spinach s / m - 60 g.
Cream 33% - 150 - 200 g.
Salt - 10 g.
Black ground pepper - 5 g.

• Boil the tongue until cooked in salted water (you can add any suitable spices), after which we clean it from the skin. Cut the peeled boiled tongue into slices or sticks no more than 1 cm thick.
• Cut the onion and mushrooms and fry until fully cooked. (Heat the oil in a pan, put the onion and fry until transparent. Then remove the fried onion from the pan and fry the mushrooms).
• Fry the tongue, ready and cut into thin slices, over medium heat until golden brown.
• Combine fried ingredients. Season with salt and pepper. Add the spinach and cream and simmer over low heat until the cream thickens (about 15 minutes).
• Before serving, decorate the dish with herbs.

Tongue in cream sauce with nuts

Beef tongue (boiled) - 1.5 kg
Onion - 1-2 pcs.
Mushrooms (fresh or frozen) - 500 g
Walnuts (peeled) - 2 cups.
Garlic - 1-2 cloves.
Cream (low fat) - 500 ml
Butter
Greens (parsley, dill)
Spices (salt, pepper)

• Melt the butter in a frying pan, brown the chopped onion on it, then add the chopped mushrooms. Keep on fire for another 2-3 minutes, stirring constantly.
• First, grind the nuts in a blender, and then crush with garlic in a mortar and mortar into a homogeneous mass so that oil comes out of the nuts.
• Mix the nut mass with cream, salt, pepper (if the sauce is very thick, then dilute with broth from the tongue).
• Cut the boiled tongue across into slices, put in a baking dish.
• Put the mushrooms fried with onions on the tongue and pour over the sauce. Heat oven to 150*C.
• Cover with a lid or cover tightly with foil and put in a slightly heated oven to simmer so that the sauce does not boil. Approximately 40 minutes.
• Sprinkle the finished dish with herbs. Serve hot in a casserole dish or in serving tins.