Beef tongue with red sauce, dill, and mushrooms

Name: Beef tongue with red sauce, dill, and mushrooms - Jeana B.
Ingredients: For 8 servings:; 1 whole beef tongue.; 3 medium carrots.; 1/2 large onion.; 1/2 celery root.; 2; 3 bay leaves.; a few peppercorns.; 1 tablespoon of salt. For the sauce:; 1/2 large onion.; 50 ml oil.; 200 ml sour cream.; 500g canned mushrooms (fresh can also be used; but they need to be cleaned; briefly blanched; and sliced).; 2 tablespoons of flour.; 800ml tomato juice.; 2 tablespoons of sugar.; Fresh or frozen dill; to taste (vinegar dill can also be used; but it should be soaked in cold water for about 30 minutes; changing the water 3; 4 times; otherwise the sauce becomes too sour).; Salt.; Ground black pepper.

Diverse - Beef tongue with red sauce, dill, and mushrooms by Jeana B. - Recipia

Beef tongue with red sauce, dill, and mushrooms: A classic and comforting recipe Preparation time: 30 minutes Cooking time: 2 hours Total time: 2 hours 30 minutes Servings: 8 When it comes to traditional dishes, beef tongue with red sauce, dill, and mushrooms is among the most appreciated. This recipe not only offers an explosion of flavors but also evokes pleasant memories, often prepared in family gatherings for special occasions. Beef tongue, a protein-rich ingredient, is slow-cooked, resulting in a soft and juicy texture, perfect to be enjoyed alongside the aromatic sauce. The ingredients needed for this recipe are simple, yet they combine in a way that will delight the taste buds of any food lover. Ingredients: For boiling the tongue: - 1 whole beef tongue - 3 medium carrots - 1/2 large onion - 1/2 root celery - 2-3 bay leaves - a few peppercorns - 1 tablespoon of salt For the sauce: - 1/2 large onion - 50 ml oil - 200 ml sour cream - 500 g canned mushrooms (or fresh, cleaned and sliced) - 2 tablespoons of flour - 800 ml tomato juice - 2 tablespoons of sugar - Fresh or frozen dill, to taste (if using dill in vinegar, soak it in cold water for about 30 minutes, changing the water 3-4 times) - Salt, to taste - Ground black pepper, to taste Detailed instructions: 1. Preparing the tongue: Start by thoroughly washing the beef tongue under cold water, ensuring that you remove any impurities. Use a sharp knife to clean any skin or tendons, if necessary. 2. Boiling the tongue: In a large pot (4-5 liters), add the cleaned tongue, 1 tablespoon of salt, and enough water to completely cover the tongue. Place the pot over medium heat and let it boil for about 2 hours. 3. Adding the vegetables: While the tongue is boiling, clean the carrots, celery, and onion. Cut the vegetables into large pieces and add them to the pot when the tongue is halfway boiled, about 1 hour after you started boiling. Add the bay leaves and peppercorns to flavor the broth. 4. Checking the boiling: The boiling of the tongue may take more or less time, depending on its size and the age of the animal. The tongue is boiled when a fork easily penetrates it. Don't forget to remove the foam that forms on the surface to achieve a clear broth. 5. Cleaning the tongue: Once the tongue is boiled, remove it from the pot and let it cool slightly. Carefully remove the white skin, using a knife if necessary. It is easiest to clean when it is still warm. After cleaning the tongue, slice it into pieces about half a centimeter thick. 6. Preparing the sauce: In a saucepan, heat the oil. Add the chopped onion and sauté until it becomes translucent. In a bowl, mix the flour with the sour cream until you obtain a smooth paste. 7. Adding ingredients to the sauce: Add the tomato juice over the onion and mix well. If the sauce is too thick, you can add a little of the leftover broth from boiling the tongue. Let it come to a boil, then add the sliced mushrooms, stirring occasionally to prevent sticking to the bottom of the pan. 8. Finalizing the sauce: Let the sauce boil for about 15 minutes, stirring occasionally. Add the dill, sugar, salt, and pepper to taste. Finally, add the slices of tongue to the sauce and let everything simmer together for another 10 minutes. Serving and suggestions: Beef tongue with red sauce, dill, and mushrooms pairs perfectly with warm polenta or boiled potatoes. Mashed potatoes or sautéed peas are also excellent options that complement this dish. Practical tips: - Variations: You can also add other vegetables to the sauce, such as bell peppers or zucchini, for an extra flavor boost. - Care for the tongue: Make sure the tongue is well cleaned before cooking, as this detail will influence your final dish. - Storage: If you have leftover sauce, it keeps well in the fridge for 2-3 days and can be easily reheated. Nutritional benefits: Beef tongue is an excellent source of protein, having a lower fat content compared to other types of meat. It is also rich in B vitamins, essential for energy metabolism. Frequently asked questions: - Can I use pork tongue instead of beef tongue? Yes, pork tongue can be used, but the cooking time may vary. - How can I make the sauce spicier? Add a little chili pepper or red peppercorns for an extra kick. This classic recipe for beef tongue with red sauce is not only a delicious choice but also a perfect way to gather the family around the table. Enjoy your meal!

Category: Diverse Author: Jeana B. Views: 1 Date: 01.10.2024

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