Cooking description:
Julienne with tongue and mushrooms will take its rightful place on the festive table. If you don't have portioned heat-resistant molds for julienne on hand, bake julienne in buns - it will turn out very unusual.
Preparation:
Boil the beef tongue in salted water. When the tongue is ready, rinse it with cold water and peel it. Cut the tongue into thin strips. Heat the butter in a skillet. Put the tongue in a frying pan and fry. Heat vegetable oil in a skillet. Add chopped mushrooms, chopped onion and sauté. At the end of the cooking time, add salt, white pepper and chopped garlic. To make the sauce, melt the butter in a skillet. Add flour and stir until smooth. Add sour cream and mix thoroughly. Grease ovenproof julienne tins with butter. Put coarsely grated cheese, tongue and mushrooms in layers. Top with sour cream sauce and sprinkle with grated cheese. Place the molds in the oven and bake until light brown. Serve the julienne hot.
Purpose: For dinner / For a festive table
Main Ingredient: Meat / Offal / Tongue
Dish: Sauces / Hot dishes / Snacks / Julienne / Sour cream sauce
Geography of cuisine: Russian cuisine
Ingredients:
- Beef tongue - 300 Grams
- Champignons - 300 Grams
- Bulbs - 2 Pieces
- Garlic - 2 Cloves
- Vegetable oil - To taste
- Butter - To taste
- Butter - To taste
- Salt and Pepper - To taste
- Butter - 2 Tbsp. spoons (sauce)
- Flour - 2 Art. spoons (sauce)
- Sour cream - 100 grams (sauce)
- Hard cheese - 100 grams (sauce)
Servings: 4