Pork or beef tongue is one of the most common snacks on the festive tables of our country. And, I must confess, I got bored with this monotony. I decided to cook pork tongue differently, add it to my favorite snack - julienne. And it turned out amazing! You can also use beef tongue. It will turn out just as tasty. Of course, it is better to use pre-boiled pork tongue, purchased at the store or pre-cooked, so that the dish cooks faster. I set the time in the recipe, taking into account the fact that your language is already ready. And, by the way, I have already given out the Julienne recipe from the tongue to a good half of my friends. And now I am sharing it with you. Bon Appetit.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Offal / Tongue / Mushrooms / Pork Tongue
Dish: Hot dishes / Snacks / Julienne
- Pork tongue - 2 Pieces (Boiled.)
- Mushrooms - 400 Grams
- Onions - 1 Piece
- Butter - 4 Tbsp. spoons
- Ground black pepper - To taste
- Salt - To taste
- Hard cheese - 400 grams
- Flour - 3 Art. spoons
- Milk - 250 Milliliters (Fat.)
How to make "Julien of the tongue"
Cut the boiled tongue into small cubes.
Chop mushrooms, chop onions.
Fry the mushrooms and onions in butter, leaving half the butter for the sauce.
Fry until the liquid evaporates. The onions will turn pale, the mushrooms will become soft and change color. Season with salt and pepper to taste.
Grate the cheese on a coarse grater.
Place some cheese in baking tins. But not all, as some of the cheese will go to the golden crust. Put your tongue on top of the cheese.
Then add mushrooms and onions to the pork tongue.
Fry the flour in the remaining butter. The flour should mix well with the butter. Then add milk, pour it in gradually, and stir until the sauce thickens. Pour the resulting sauce into baking tins on the julienne from the tongue.
Sprinkle with the remaining grated cheese on top. Bake in an oven preheated at 180 degrees for 15-20 minutes.