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Saturday, August 09, 2008

Beef Tongue in Sour Cream Sauce

Beef Tongue in Sour Cream Sauce

Ingredients for 2:

1 lb beef tongue
¾ lb mushrooms
1 cup peeled walnuts
2 large onions
1 lb sour cream
2-3 garlic cloves
Salt and pepper on taste

Method:

Put beef tongue in hot, salted water, bring to boil, and boil with low heating for about 3 hours.
Peel, cut into medium cubes and put in an oven-safe saucepan.
Peel mushrooms and onions, cut into slices, and stir-fry for about 10 minutes, until the water evaporates, then put them in the saucepan.
Grate walnuts and garlic, mix with sour cream, salt, pepper.
Pour this sauce over the tongue.
Pre-heat an oven to 380-400 F (180-200 C), and place the saucepan in the oven for 15-20 minutes.
Serve hot with any garnish.

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