John Myers
Ingredients for 4 servings:
- 1 kg tongue(s), beef
- 1 bunch of soup vegetables
- 1 ½ liters of water
- 70 g fat
- 2 onions
- 500 g mushrooms, small
- 1 bunch of parsley
- 100 g sour cream
- 120 g cheese, grated
- Breadcrumbs
- salt and pepper
- 40 g flour
- 250 ml broth from cooking the tongue
- 125 ml cream
- 1 egg yolk
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Cook the beef tongue with finely diced vegetables and salt in a pressure cooker for 60 minutes. The water should just cover the tongue. After one hour, remove the tongue and skin it while it is still quite warm. For the filling, sauté sliced mushrooms with 40g of fat and finely diced onions. Add the parsley, sour cream, and 40g of grated cheese, and season with salt and pepper. Add enough breadcrumbs to absorb the liquid. For the sauce, melt 30g of fat, add the flour, and sauté until lightly browned. Add the stock, stirring constantly, and bring to a boil. Reduce the heat and quickly stir in the cream and the remaining cheese. Finally, mix in the egg yolk. Cut the beef tongue into approximately 1cm thick slices and arrange them one after the other in a baking dish, layering a large tablespoon of the filling between each slice. Pour the sauce over the tongue and bake everything at 200°C (top and bottom heat) for 20-30 minutes. Duchess potatoes go well with this as a side dish.
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