Beef tongue in cream and cheese sauce

Ingredients for 8 servings:

• 2 liters of water
• 700 g tongue(s) (beef tongue)
• 1 tbsp Fondor
• 1 tbsp oil
• 1 onion(s), finely chopped
• 1 tbsp flour
• 300 ml sour cream
• 250 g processed cheese
• 1 lemon(s), the juice
• 1 tbsp flat-leaf parsley, chopped
• 1 tbsp dill, finely chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cover and simmer the halved beef tongue in salted water and Fondor over moderate heat for about 3 hours. Remove, let cool, and peel off the skin. Slice. Finely chop the onion and fry in hot oil, then dust with flour. Deglaze with a cup of the tongue’s cooking liquid and stir until smooth. Then add the sour cream and processed cheese and cook for another 5 minutes. Add the tongue slices, herbs, and lemon juice, and bring back to a boil.