Julienne With Tongue And Mushrooms In Sour Cream Sauce - Recipe With Photo

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Julienne With Tongue And Mushrooms In Sour Cream Sauce - Recipe With Photo
Julienne With Tongue And Mushrooms In Sour Cream Sauce - Recipe With Photo

Video: Julienne With Tongue And Mushrooms In Sour Cream Sauce - Recipe With Photo

Video: Julienne With Tongue And Mushrooms In Sour Cream Sauce - Recipe With Photo
Video: Говяжий язык, грибы, сметана. ЭТО ОЧЕНЬ ВКУСНО! Beef tongue, mushrooms, sour cream. IT'S VERY TASTY! 2024, March
Anonim

Recipe for making julienne from boiled tongue with mushrooms, onions and sour cream and cheese sauce.

Cooking description:

Julienne with tongue and mushrooms will take its rightful place on the festive table. If you do not have heat-resistant portioned julienne molds on hand, bake the julienne in buns - it will turn out very unusual.

Preparation:

Boil 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 fry. 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. Lubricate the ovenproof julienne tins with butter. Put coarsely grated cheese, tongue and mushrooms in layers. Pour sour cream sauce over the top 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 banquet table

Main ingredient: Meat / Offal / Tongue

Dish: Sauces / Hot dishes / Snacks / Julienne / Sour cream sauce

Cuisine geography: 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