Beef tongue is a universal product; you can use it to prepare a wide variety of dishes - appetizers, salads, main dishes. However, not every housewife knows. The process of preparing it, at first glance, may seem very complicated, but you should not be afraid of it - even a novice cook can cook beef tongue deliciously.

With boiled beef tongue you can prepare a wide variety of incredibly tasty dishes: salad, aspic or tongue in creamy sauce. A dish prepared with cream always has a delicate taste and goes well with chopped 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, cool in the broth, and prepare the dish the next day.

Tongue in creamy sauce with mushrooms

Boiled tongue - 500 g.
Fresh mushrooms - 300 g.
Onions - 225 g.
Vegetable oil - 100 g.
Fresh spinach – 60 g.
Cream 33% - 150 - 200 g.
Salt - 10 g.
Ground black pepper - 5 g.

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

Tongue in creamy sauce with nuts

Beef tongue (boiled) - 1.5 kg
Onions - 1-2 pcs.
Mushrooms (fresh or frozen) - 500 g
Walnuts (shelled) - 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 onion cut into rings in 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 the garlic and the garlic in a mortar into a homogeneous mass so that oil comes out of the nuts.
• Mix the nut mass with cream, salt and pepper (if the sauce is very thick, then dilute with tongue broth).
• Cut the boiled tongue crosswise into slices and place in a baking dish.
• Place mushrooms fried with onions on your tongue and pour over the sauce. Heat the oven to 150*C.
• Cover with a lid or cover tightly with foil and place in a low-heat oven to simmer so that the sauce does not boil. For about 40 minutes.
• Sprinkle the finished dish with herbs. Serve hot in a casserole dish or in portioned ramekins.

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

Those who have never tried a language for one reason or another still lose a lot to this day. But, fortunately, it’s never too late to correct the situation :) In terms of taste, this is pure beef - there is no trace of any offal taste (liver, kidneys, etc.)! 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 uniform in touch. And the tongue also reminds me of a baked snail :) But, again, not so uniform. In general, it was still a delicacy and remains so. Its cost is low - in Novosibirsk, fresh beef tongue in frozen form costs about 350-400 rubles per 1 kg. It is not always found in stores; it is a more frequent visitor to markets and individual meat pavilions. I took mine (fresh, very good quality and small size) to the Granit shopping center on Marksa (again, Novosibirsk).

You won’t be able to buy a piece of fresh tongue—only whole ones are 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 it’s better to 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 it defrosted/refrigerated? Then before boiling soak it in running cold water for 45 minutes. Also, the tongue can be sold ready-made or even sliced ​​(in Novosibirsk I saw this only in MEGAS).

I indicated the quantity of ingredients for 1 generous serving :)

So, tongue in creamy sauce:

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

How to cook beef tongue?

Yes, very simple :) True. Thaw it in the refrigerator (leave it 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 be more reminiscent of a good seething than hyperactive attacks of water bubbles :) Leave it in this awkward situation for 2 hours (if the tongue is very large - from 1.6 kg - then for 3 hours.) And do not salt the water!

See the white coating on the tongue in the photo below? So, this protective covering cannot be eaten. The cow ate with this cover :) And it very easily comes away from what is NEEDED :) Cool your tongue and feel free to remove this shell with your hands.

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

Place the mushrooms in a frying pan and start frying.

Despite the fact that there is no onion in my recipe, this does not mean that it will be superfluous here. Feel free to add it if you’re sure it’s necessary :) I just use onions as greenery. We chop.

And the mushrooms are already golden.

Reduce the heat on the stove by half and remove the frying pan from it, let the mushrooms cool slightly. Add cream cheese, mix well. Pour in the cream and return to the hot plate.

Pepper and add a little salt to the sauce. Just a little bit - curd cheese is already salty.

Turn off the heat completely and add the herbs.

Let's mix :)

Place tongue slices and pour sauce over them. The seasoning “mixture of peppers” is very appropriate. Just take note of this :)

-Bon appetit!-

#cookingwithlove

Beef tongue - tasty, tender and nutritious - is rightfully considered a delicacy. You can make a lot of delicious dishes from it, not limiting yourself to the banal boiled tongue and aspic. The Land of 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 cream sauce. A minimum of ingredients is required, the cooking process will not take too much effort from you (which, alas, cannot be said about time, because the tongue takes a long time to cook). So, to prepare this dish, we should take:

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

Boil the tongue until tender in salted water (you can also add any suitable spices), then peel it. Cut the peeled boiled tongue into pieces about half a centimeter thick.

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

Take a fireproof baking dish and spread pieces of boiled tongue along the bottom in an even layer. Add a little salt and pepper. In a second layer, evenly distribute the fried champignons with onions, again add salt and pepper. Fill everything with cream and cover the pan with foil.

Bake for 15 minutes in an oven preheated to 180 degrees. Then remove the foil and bake for another 5 minutes until the dish is slightly browned. Serve the baked tongue with champignons to the table while it has not yet cooled down. You can serve anything as a side dish, including just a vegetable salad.

Tongue with mushrooms in sour cream and nut sauce

A very tasty and satisfying dish of tender beef tongue, baked with champignons under a cheese and sour cream cap with a subtle almond flavor. It can be served either hot or cold. To prepare the dish 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 cloves garlic
• black pepper (ground and peppercorns), bay leaf, spices (of your choice), salt - to taste
• vegetable oil for frying

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

We clean the onions and carrots, finely chop the onions, and grate the carrots 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. Add coarsely chopped champignons and fry until tender; at the end of cooking, add salt and pepper to taste.

Cut the tongue into slices and place it in an even layer on the bottom of the baking dish. Place a layer of fried mushrooms with onions and carrots on top and sprinkle with spices (oregano, basil, marjoram, thyme, etc. are suitable).

Fry 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 the mushrooms. Place 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!

I first tried this dish Beef tongue with mushrooms in creamy sauce in a restaurant and liked it so much that I decided to recreate it at home. And you know, it turned out even tastier than in the restaurant. Although I did everything literally by eye. Perfect for both a festive table and an everyday dinner.

Ingredients:

Beef tongue - 600 grams (1 piece)

champignons - 300 grams

garlic - 2 cloves

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

Olive oil - 1 tablespoon

Dried rosemary - 0.5 teaspoon

Preparation:

Boil the beef tongue in slightly salted water for 2 hours and cool in cold water.
In a slow cooker, fry finely chopped garlic in olive oil 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 it into thin slices and send it to the mushrooms.
We tie the rosemary in a gauze bag and carefully immerse it in the sauce. Close the multicooker and let it simmer for 15 minutes. Remove the rosemary and discard.
Ready. Serve with mashed potatoes.

Bon appetit.

Beef tongue has always been popular among gourmets. Not a single feast would be complete without this product. There are many ways to prepare this delicacy, but the most delicious dish is beef tongue. There are several cooking methods for this dish, each of which has its own nuances. Tongue with mushrooms in creamy sauce is a fairly simple dish that even a novice housewife can easily prepare. If all recommendations are followed, the end result will be tasty, tender and nutritious meat. All beef tongue appetizers are usually served at the holiday 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 use it to make aspic, sandwiches, salads, but the most delicious tongue is with mushroom gravy. This dish is prepared on special occasions, such as a wedding or anniversary. Many restaurants offer a similar snack in their assortment. Meanwhile, it can be easily prepared at home. Let's look at how to properly make tongue with mushrooms and surprise guests with unusual food.

Dish with creamy mushroom sauce

Any tongue dish begins with the offal being thoroughly washed and then boiled until fully cooked in salted water. Many housewives strongly advise adding spices to the water. After the cooked 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 turn of the mushrooms. If you are not an avid mushroom picker, then champignons will be the most accessible. They can be purchased at any store. The mushrooms must be washed thoroughly, as they may have sand on them, which will then grate unpleasantly on the teeth in the finished dish.

Then the onion is cut into strips. In order for the onion to turn golden, it must be fried in a well-heated frying pan in a sufficient amount of sunflower oil. This means that you don't need too much oil, otherwise the onions will be too oily - if there is not enough oil, the contents of the pan will begin 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 be prepared in a baking dish.

Place the tongue at the bottom of the container, add a little salt and pepper. This is followed by a second layer of onions and mushrooms. It also needs a little salt and pepper. After this, the entire contents of the mold are filled 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 pan. This is done so that the top layer of the dish turns out rosy. The food itself is served hot along with any side dish. Most often, boiled potatoes or crumbly rice serve as this. You can also use a vegetable mixture for a side dish.

Recipe for tongue in sour cream and nut sauce

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

The principle of preparing this dish is similar to that described above. The highlight of this recipe is the sour cream and nut sauce. In this case, the tongue is served not only hot, but also cold. To prepare the dish, you need to take the following ingredients: beef tongue (for the recipe to be followed exactly, the weight of the offal must 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.

Everything else is simple. The tongue is placed in a pan and cooked 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 this, the product must cool completely. Then the skin is removed. The peeled onion is finely chopped, and the carrots are grated on a coarse grater. Then the vegetables are fried until golden brown 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 further fried over low heat. Add pepper and salt 1 minute before cooking.

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