Lengua in Mushroom Sauce
User Reviews
4.2
66 reviews
Good
-
Prep Time
20 mins
-
Cook Time
4 hrs
-
Chill
1 hr
-
Servings
6 Servings
-
Calories
436 kcal
-
Course
Main Course
-
Cuisine
International
Lengua in Mushroom Sauce
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Lengua in Mushroom Sauce with velvety soft ox tongue and creamy mushroom sauce. Serve with steamed rice, mashed potatoes, or egg noodles for a fantastic special occasion or everyday dinner meal!
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Ingredients
- 4 pounds beef tongue
- water
- 1 onion, peeled and quartered
- 4 cloves garlic, peeled and crushed
- 2 bay leaves
- 1 teaspoon peppercorns
- salt
- 1 can (10 ounces) condensed cream of mushroom soup
- 2 cups broth (reserved from boiling the tongue)
- 1 tablespoon butter
- 8 ounces button mushrooms, sliced (fresh or canned)
- 1 onion, peeled and chopped
- pepper to taste
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Instructions
- In a stockpot over medium heat, combine beef tongue and enough water to cover. Bring to a boil for about 10 to 15 minutes, skimming scum that may float on top. Drain tongue and rinse well. Discard liquid and wash pot.
- Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns, and about 2 tablespoons of salt. Over medium heat, bring to a boil.
- Lower heat, cover and simmer for about 3 to 4 hours or until tongue is cooked through and fork-tender. Add more water as needed during cooking to cover tongue.
- Drain well, reserving 2 cups of the liquid. Strain and discard aromatics.
- Allow tongue to slightly cool and refrigerate for about 1 to 2 hours or until completely cooled (this will make slicing the tongue easier). Peel the skin and cut meat diagonally into ½-inch slices.
- In a bowl, combine cream of mushroom soup and reserved broth. Stir until well-blended and smooth.
- In a wide pan over medium heat, melt butter. Add mushrooms and cook, stirring regularly, until lightly browned. Remove from pan and set aside.
- Add onions and cook until softened.
- Add beef tongue and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
- Add diluted mushroom soup and stir until completely dissolved and sauce is smooth.
- Season with salt and pepper to taste. Add mushrooms.
- Continue to cook for about 8 to 10 minutes or until sauce is reduced and thickened to desired consistency. Serve hot.
Notes
- Allow the cooked tongue to cool to the touch and peel before it's completely cooled. The skin is easier to pull off while still warm. If the tongue is cold, a vegetable peeler is the best tool to shave off the skin cleanly and without a lot of waste.
- While it's easier to peel while slightly warm, it's easier to cut into neater slices when chilled. After peeling, refrigerate for about 1 to 2 hours until completely cooled.
- For a more decadent sauce, decrease the broth to 1 ½ cups, add table cream (Nestle's all-purpose cream) during the last 5 minutes of cook time, and simmer until heated.
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
7g
(2%)
Protein
67g
(134%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
173mg
(58%)
Sodium
688mg
(29%)
Potassium
1171mg
(33%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
60IU
(1%)
Vitamin C
2mg
(2%)
Calcium
78mg
(8%)
Iron
6.2mg
(34%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 67g | 134% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 173mg | 58% |
| Sodium | 688mg | 29% |
| Potassium | 1171mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
66 reviews
Good
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