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Beef tongue stewed with mushrooms
Category: Recipes
Ingredients
Boiled beef tongue
(I calculate for such an amount,
then pick it up yourself) 400 g
Raw smoked low-fat bacon 100 g
Garlic 1 clove
Onion 1 medium
Champignon mushrooms
(I took boiled white ones from the freezer) 200 g
Dried porcini mushrooms
(can be replaced with a mushroom cube,
or do without them) 1 tsp.
Cream 100 ml
Dry red wine 1/2 cup
Spices 1 tsp
Salt, pepper to taste
Cooking method

- Pour 1 tbsp into the pan. l of vegetable oil, heat up, put bacon, crushed garlic, onions, spices - simmer until transparent.
- add chopped mushrooms, tongue cut into large cubes - simmer, stirring constantly until mushrooms are fried.
- add fresh cream, mushroom powder, salt, pepper to taste - simmer under a lid over low heat for 7-10 minutes until the cream slightly evaporates.
- add dry red wine - simmer over low heat, stirring occasionally until the wine evaporates for about 10 minutes, under the lid - taste, adjust for salt.

Everything is ready! You can serve it to the table!

P.S. There are two options for cooking.
1. Only add cream and simmer until tender. The result is a mild creamy taste.
2. Cream and dry wine. It turns out a little spicy taste.

Note
Pick up the side dish yourself, neutral side dishes are suitable - pasta, rice, potatoes.
It turns out to be a very tender and tasty dish, the tongue is very soft in taste
Bon appetit, everyone!

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