Tongue with mushrooms and peanut sauce

I love the language very much, and also in sour cream

Ingredients

• beef tongue (or pork tongues) 0.5 kg
• walnuts 60 g (3/4 cup)
• garlic 1-2 cloves
• onion 1 pc
• mushrooms (forest or champignons) 150 g
• cream (~ 23%) or sour cream (20%) 70-100 ml (maybe a little more or less)
• hops-suneli 1 / 4-1 / 3 tsp
• parsley
• butter + vegetable oil for frying
• salt
• freshly ground pepper

Directions

1. Wash your tongue well.
2. Pour water into a saucepan, bring to a boil, put the tongue, and bring to a boil again.
3. Remove the foam, put the peeled carrots cut lengthwise, the peeled onion and a few stalks of parsley or dill.
4. Boil the tongue at a low boil for ~ 2.5-3 hours, or until tender.
5. 40-50 minutes before the end of cooking, salt, add a couple of bay leaves and 5-7 peas of allspice.
6. Remove the finished tongue from the broth, quickly immerse it in cold water and remove the skin, starting from the tip of the tongue.
7. Return the tongue to the broth and cool in it.
8. Advice. To save time, the tongue can be boiled the day before, cooled in the broth, and cooked the next day.
9. Cut the tongue into thin slices and place in a lightly oiled baking dish.
10. Peel the onion and cut into quarters.
11. Wash the mushrooms, shake off excess water and cut into slices.
12. Melt butter in a frying pan, add a little vegetable, put onion, add a little salt and pepper.
13. Fry the onions, stirring occasionally, until soft.
14. Remove the fried onions from the pan, taking care to leave as much oil as possible in the pan.
15. Place the onion in a dish over the tongue slices.
16. Put the mushrooms in the pan where the onions were fried, add a little salt and pepper.
17. Fry, stirring occasionally, until all moisture has evaporated, then add a small piece of butter and fry for another 1-3 minutes, until tender.
18. Tongue with mushrooms and peanut sauce recipe photo 3
19. Put the fried mushrooms in a mold to the tongue and onion.
20. Prepare the peanut sauce.
21. Chop walnuts in a food processor (you can scroll in a meat grinder).
22. Advice. Chop the nuts as small as possible.
23. Peel a clove of garlic and finely chop or pass through a garlic extractor.
24. Combine the nuts with the garlic, transfer to a mortar and grind until the nut mass becomes oily.
25. Advice. You can grind the nuts in parts, if that's more convenient.
26. Transfer the garlic and walnut mixture to a bowl and add a little cream or sour cream.
27. Stir the mass.
28. If it is too thick, dilute with the broth in which the tongue was boiled (you can use low-fat cream or milk) to the desired consistency.
29. Season with salt, a little pepper, add hops-suneli, to taste, and mix well.
30. Put the resulting sauce on the tongue and distribute evenly over the entire surface.
31. Tighten the mold with foil (optional) and place in the oven.
32. Bake the tongue for ~ 25 minutes at a temperature of ~ 150 ° C.
33. Then the foil can be removed and baked for another ~ 15 minutes.
34. Remove the finished tongue from the oven and let stand for ~ 10 minutes.
35. Serve hot or cold, sprinkled with chopped parsley.