Ingredients:
Beef language - 1 pc.
Creamy butter - 50 g.
Flour - 2 ppm
Sour cream - 3 tbsp.
Salt, black peas pepper - to taste.
Cooking:
1. To wash your tongue, and put a saucepan with water on fire. After the water boils the Add Language, 6-7 peppers with a peas and a bay leaf.
2. Cooking language 2 hours, 30 minutes before the end of cooking, throw a tablespoon of salt.
3. Remove the finished tongue from the pan and immediately, immediately dip in cold water, 5 minutes later, in cold water to clean the language, the skin must move well. Cut the tongue with slices.
4. Now we cook cream sauce.
5. Put several pieces on the pan butter, on preheated oil we put pieces of the tongue and on medium fire to fry the tongue, 3 minutes on one side and turn over to another.
6. While the tongue is roasted, we take a measuring glass with 2 teaspoons of flour and the floor of a teaspoon of salt, to add sour cream in the same glass, mix, pour all 150 ml of water and thoroughly stirring the flour in this mass.
7. When the beef tongue roasted, pour into a gential mixture in a glass. Now extinguish beef tongue 5-10 minutes and remove from fire.
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Beef Language - Delicious, gentle and nutritious - rightfully considered a delicacy. From it you can make a lot delicious dishes, not limited to a banal boiled language and fuse. Country Soviets propose language with mushrooms.
Language with mushrooms in cream sauce
Let's start with enough simple recipe - Language with mushrooms, baked under the creamy sauce. Products are required at least, the cooking process does not take too much forces (which you can not say, alas, about time, because the language is brew enough). So, to prepare this dish, we should take:
- beef or pork Language - 500 g
- fresh champignons - 300 g
- liquid cream - 200 ml
- onions (medium) - 2 pcs.
- oil for frying (preferably olive) - 3-4 tbsp. l.
- fresh-hearted black pepper, salt, spices - to taste
I bore the language until ready in salted water (you can also add any suitable spices), after which we clean from the skin. The peeled boiled tongue is cut by pieces of thickness around the half-bellimeter.
My champignons, cut on halves or quarters. Onions clean and cut straw. Heat in a frying pan oil, put onions and fry to transparency, then add champignons and fry mushrooms with onions 3-4 minutes.
We take a refractory form for baking, smooth layer lay out on the bottom of the chunks of the boiled language. Some Solim and Pepper. The second layer evenly distribute roasted champignons with onions, again salt and pepper. We pour everything with cream and cover the shape of the foil.
We bake for 15 minutes in the oven, preheated to 180 degrees. Then remove the foil and bake for another 5 minutes so that the dish slit a little. Apply a baked tongue with champignons to the table while he has not had time to cool. You can file anything on the side dish, including, including just limit yourself to vegetable salad.
Language with mushrooms under sour cream-nut sauce
Very tasty I. rich dish From a gentle beef tongue baked with champignons under a raw-cream cap with a thin flavor of almonds. It can be served to the table both hot and cold. For the preparation of dishes, we take:
- 1 beef tongue weighing near kilogram
- 500 g champignons
- 200 g sour cream
- 150 g of solid cheese
- 50 g almonds
- 2 Lukovitsy
- 1 carrot
- 3 cloves garlic
- black pepper (ground and peas), bay leaf, spices (according to your choice), salt - to taste
- vegetable oil for frying
My tongue, put in a saucepan, fill with water. Add black pepper peas, bay leaf, salt to taste. Cook on medium fire for three hours, pouring hot water As screamed. After three hours, turn off the fire, leave a tongue in a saucepan to a complete cooling, and then we clean from the skin.
Onions and carrots clean, the onions are finely ruby, and carrots are rubbed on a coarse grater. Fry onions in small quantities vegetable oil Before golden color, add a grated carrot and fry another three minutes, stirring. We add large chopped champignons and fry until ready, at the end of the preparation of salt and pepper to taste.
I cut the tongue with slices and flat layers lay on the bottom of the cooking dishes. Top laying a layer fried mushrooms With onions and carrots and sprinkled with spices (oregano, basil, mayoran, thyme, etc.) are suitable.
Fry almonds on a dry pan, let me cool and crushed. Garlic cloves skip through the press. We mix the sour cream with almonds, garlic and grated cheese, spreading the mushrooms uniform layer. Put in the oven, preheated to 180 degrees, and we bake about 50 minutes (for now cheese-sour Does not get a light golden shade).
Bon Appetit!
Language B. cream sauce It turns out very soft, gentle, and the taste is simply amazing. Naughty taste qualities Such a dish is quite different from a simple calf language. Therefore, I want to present to your attention this original and interesting recipe.
Such a dish, as a language in a creamy sauce, can be called specific, since it will not have to taste. And all because not everyone loves such a delicacy as a calf language. Well, naturally, creamy sauce is unlikely to change the opinion of a person about the language. Well, those people who simply adore the calf language in principle must try the recipe described below and take a note. According to his own experience, I can say that this method of cooking a language makes it soft and juicy, as in some prestigious restaurant.
All that we need to prepare a language in a creamy sauce is a calf language (approximately 0.6 kg), wheat flour (grams 20), sour cream (1.5 glasses), walnuts (But not much, at your discretion), mushrooms champignons (pieces 8, preferably more), garlic (couple of teeth), bay leaf (3 pieces), a little kinse, olive oil (Couple of tablespoons) and pinch of salt.
Now you can begin the process of cooking this wonderful dish. The first thing under running water is well wash the calf language. After that we put it into some saucepan, pour water, add a salt and a bay leaf, cover with a lid and cook until readiness (about two hours).
At this time, you can handle mushrooms. They need to be washed and cut into the plates as thinner. Finely cut garlic. Further we will need a deep frying pan. It should pour olive little and put on fire. In the oil we put garlic and fry slightly (about one minute), do not forget to stir constantly so that it does not fit.
After that, add mushiba (champignons) in the pan and all fry together, while the ingredients do not get a golden shade. The main thing in this process so that mushrooms remain juicy and soft. Now separately in any container mix the sour cream and flour. Do it carefully so that there are no lumps, and the mass acquired a homogeneous structure.
Nuts should be slightly dried in a pan, for this there is enough a couple of minutes. Put the language in cold water so that it is better cleaned, remove it and remove the skirt. Finished tongue cut into small cubes. In a deep pan, which fried mushrooms and garlic, add nuts, beef sliced \u200b\u200btongue and sour cream. Solim all together, prevent and put on fire before boiling. When boils, screw the fire slightly and stirring it over five minutes. Sauce should thicken. A few seconds before removing the dish from the fire, add a little kinse. Everything is ready, served immediately.
Quote communication Beef tongue under the creamy garlic sauce ....
Beef tongue - undoubtedly useful dietary product. But now I want to tell about one sauce, which is suitable for everything - to meat, fish, chicken. But this creamy sauce with boiled tongue is particularly well combined. If you cook for children, the amount of garlic can be reduced or not added at all.
Ingredients
Beef tongue (1.5 - 2 kg) - 1 pc
Onion - 1 pc
Pepper fragrant (peas) - 2 pcs
Bay leaf - 2 pcs
Sauce
Cream (10%) - 200 ml
Flour - 2 tbsp.
Garlic - 2 tooth.
Greens
1. Beef tongue with a knife and well rinsed under running water.
2. Fill with cold water, put on a bulb, bay leaf, fragrant pepper peas.
3. We bring to a boil, then reduce the fire and cook the language of 2 hours.
4. Cooking cream sauce. Flour roasting on a dry frying pan to cream color.
5. Thinking the cream with a thin weaving, constantly stirring the spoon.
6. Add greens and garlic. Solim.
7. Cook sauce to thickening if lumps were formed, you can pierce the sauce with a submersible blender or skip it through a sieve.
8. Clean the finished language and water the hot sauce. Very tasty with potato mashed potatoes!
Bon Appetit!
