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Beef tongue in sauce

Beef tongue in sauce

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Wash the beef tongue and put it in a pressure cooker well covered with water. Boil the tongue for 45 minutes, then let it cool. The time may vary depending on how soft the tongue is.

We clean the skin of the skin and cut it into larger slices.

Heat the onion in the hot oil. When it has softened, add the garlic and pepper paste. We put the pieces of tongue and quench with the strained juice in which he boiled the tongue. Add the bay leaves, thyme and simmer until the tongue is almost soft. Add the potatoes, chopped bell pepper, salt, pepper, chili and tomato paste and cook for another 10 minutes.

Serve sprinkled with green parsley.


Wash the beef tongue well and grate it with a knife blade then boil it in cold water with salt over low heat, after frothing add the carrots, onion, parsley root and celery. Boil for about an hour and a half.
It is boiled when the fork easily enters the skin and the skin that covers it comes off easily.

Remove from the soup on a wooden bottom and clean hot, removing the white part.

Then cut into strips.
Heat the oil and finely chop the onion, heat until it becomes glassy, ​​pour the tomato juice and a cup of soup from which the tongue boiled. add the tongue and let it boil slowly over low heat for about 20 minutes. We put the olives, pepper and a bay leaf just half of it. Cover the pan with a lid and let it simmer. The sauce will drop and bind, I didn't add salt because the olives will leave their salt in the sauce but now I can taste it. You can add a little wine but white, red wine will darken the sauce.

Top 5 sauces for a perfect beef steak

If you are planning a beef steak that will impress everyone, a delicious sauce should not be missing from the plate. No matter what you want to cook, it is important to know how to cook the meat according to the assortment. Ready in just a few minutes, the taste of a truly surprising dish depends on it. Discover a top of the best 5 sauces for Black Angus beef.

Mushroom sauce - classic, refined

We start with a classic sauce, preferred by many professionals in the kitchen. With a creamy texture, this refined sauce is ready in just 15 minutes and perfectly complements the steak on the plate.

Method of preparation

Pour 1 tablespoon of olive oil into a saucepan and simmer. Add 6 sliced ​​champignon mushrooms. Fry the mushrooms for 5 minutes or until golden, then add a clove of crushed garlic and two tablespoons of brandy. Leave it on the fire until the brandy evaporates almost completely, then add four tablespoons of fresh cream and a teaspoon of Dijon mustard. Reduce the flame and stir continuously for 2-3 minutes.

Blue cheese sauce - for the pretentious

The blue cheese sauce could not be missing from our selection of top 5 sauces for Black Angus beef, being a "must" for anyone who wants a really special dish on the plate.

Method of preparation

Melt 25g of butter in a pan over medium heat, then mix a tablespoon of flour. Slowly add 150 ml of milk, stirring constantly, until the sauce is smooth. Reduce heat and add 50g of finely chopped blue cheese. Stir until the cheese melts and the sauce thickens slightly.

Pepper sauce - perfect appearance and spicy taste

Pepper sauce is one of the most popular sauces that accompanies a beef steak, being easy to prepare and giving a very cheerful appearance to the dish.

Method of preparation

Heat a tablespoon of butter over medium heat. Add three tablespoons of colored peppercorns (mix of black, red and black pepper) and 40 ml of brandy. After the mixture is reduced enough, add 150 ml of cream. Simmer for a few more minutes, until the mixture is smooth. This sauce blends perfectly with a steamed cauliflower garnish and lettuce.

Bearnaise sauce - French air in the plate

If you want to add a French air to your plate and you are a fan of creamy sauces, Bearnaise sauce is the perfect choice.

Method of preparation

Melt 25g of butter over medium heat and add a finely chopped red onion. Leave it on the fire for 5-6 minutes, then add a teaspoon of white wine vinegar. After a few minutes, mix 100g of fermented fatty cream, a teaspoon of Dijon mustard, half a teaspoon of capers and a tablespoon of finely chopped tarragon. Let the sauce simmer for 2-3 minutes, then serve hot.

Red wine sauce - simple and tasty

From our selection of sausages for Black Angus beef could not miss a classic reduction of red wine, easy to prepare by any novice in the kitchen.

Method of preparation

Pour 250 ml of beef broth into a saucepan and cut in half. Add 125 ml of red wine, two teaspoons of brown sugar and a tablespoon of balsamic vinegar. Leave the mixture on high heat for 10 minutes or until the sauce is reduced by half again. Season to taste (salt, pepper, rosemary) and serve hot, over the steak on the plate.

An assortment of quality meat can be highlighted only by a carefully chosen sauce and a perfect garnish. Our selection of Black Angus beef sauces contains easy-to-prepare dishes in up to 20 minutes and with ingredients accessible to anyone.

All you have to do for an unparalleled culinary treat is to cook the beef correctly, choose a sauce that suits your tastes and put a glass of wine on the table to complete a perfect dinner.

Necessary pork tongue with tomato sauce

  • 2 pieces of pork tongue
  • 1 box of diced tomatoes, broth or local tomatoes, well cooked
  • 1 onion
  • 2-3 cloves of garlic
  • pepper, 2 bay leaves, salt, sugar- optional
  • greenery for flavor of your choice
  • hardening oil

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Beef tongue with apricot sauce

Beef stew with carrots and onions, with apricot sauce cooked in tongue soup, strained and mashed

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Tongue recipe with sour cream sauce with a garnish of natural potatoes and butter on top


Clean the tongue well with the knife blade and wash.
Put it to boil in salted water, after frothing, add the vegetables and let it simmer for about 1 hour and a half. We can try it with a fork, if it enters easily and the white skin that surrounds it peels off then it is ready.

Remove the meat on a wooden bottom and remove the white skin.
Then cut slices about the size of a finger.

In a pan put two tablespoons of oil and finely chopped onion.
I took a boiled carrot from the soup and I passed it with a fork, when the onion is shiny I put the carrot, the tomato juice, a glass of soup in which he boiled the tongue and the red wine. Let it boil for about 5 minutes and cover the tongue slices with a lid.
On low heat until the sauce decreases, add salt and pepper.
Next we put some boiled potatoes for a puree.

A delicious Limba lunch with potato sauce and puree, a cabbage salad with beetroot, and a red wine.

Beef tongue with cream sauce

Beef tongue with cream sauce it is a delicious dish to which fashion has done immense injustice. It is simply no longer fashionable to consume it cow tongue. This is despite the fact that it is a delicate muscle with a silky texture when cooked well. And, unlike other parts of the beef carcass, which I wrote about in more detail here, beef does not even pose big problems. It is not at all pretentious in cooking and does not raise high requirements on the skill of the chefs.

In the past, before people came to prefer the "drum" of cheap ham and processed cheese and cold schnitzels, as an appetizer, from the tongue were made and served as entrees a lot of dishes, the best known is the language with olives. But slices of boiled tongue, cold or hot, with tartar sauce or mayonnaise, with tomato sauce or the delicious beef tongue in aspic, etc. were also served as an aperitif.

Well, my proposal today, this tongue recipe with cream sauce, is not an appetizer. It is a main course that is served warm, good to share with the family and guaranteed to lick your fingers after tasting. It's not a new recipe & # 8211 similar recipes appear in both Sanda Marin and Silvia Jurcovan's book & # 8211 and no spectacular dishes, out of the way elegant, but what is certain is that it is very tasty.

Tongue in cream sauce

Wash the tongue in a little water, shave with a knife and remove the throat, place in a saucepan with cold water and bring to a boil over low heat.

After the foam is taken, add the onion, vegetables, allspice, bay leaf and salt. Bring to a simmer, covered with a lid, over low heat for three hours or an hour in a pressure cooker.

Remove from the water, place on a wooden bottom and clean with a knife, pulling the skin from the tip to the root of the tongue.

Cut into slices, place on a serving plate and pour over horseradish sauce, mustard sauce or broth sauce.

we continue with the basic recipe.

Boil the tongue (see Boiled tongue) and cut into finger-thick slices.

Put the butter in a saucepan, bring to the boil and fry half the grated onion in it.

Add the flour, quench with the juice in which the tongue was boiled, then add the cream and the tongue slices.

Let it simmer for 10-15 minutes, add the chopped dill, then bring to a boil, two more.

Serve hot with polenta.

Tongue with hunting sauce

Tongue with hunting sauce from: beef tongue, carrots, parsley, celery, parsnips, spices, bay leaves, coriander, marjoram, salt, pepper, dry white wine, lemon, onion, oil, tomato broth, caster sugar.


  • 1 kg of tongue
  • 1/2 kg of carrots
  • 1/4 kg of parsley root
  • 1/4 kg of celery
  • 1/4 pastirnac
  • Bay leaves
  • coriander
  • marjoram
  • salt
  • pepper
  • 100 ml dry white wine
  • 2 lemon slices
  • 1 large onion
  • 4 tablespoons tomato broth
  • 100 ml oil
  • 1 tablespoon flour
  • 1 tablespoon old cough

Method of preparation:

Put the tongue to boil in salted water, over low heat, After 2 hours it should be boiled. Take it out and let it cool very little.

It cleans very well of the thick white skin in which it is wrapped and which must be removed. Cut thick slices of a finger, put them in the pot in which it boiled, add the vegetables and let it boil for another hour.

Add the broth, lemon slices, spices and wine. Bring to a boil and pull the pot off the foe. Leave the food in the pan until the next day, when you take out the pieces of tongue on a coat, and put the drained vegetables in a pan.

Add a little oil, add the flour and quench with the caramelized sugar extinguished in turn with broth and soup from the tongue.

Boil pasta, which you sauté in hot butter and mix with spices.

Beef muscles with mustard sauce

Beef with mustard sauce is a simple dish for the days when you don't have much time to spend in the kitchen.

The cutting piece called in Romanian "beef muscles" (tenderloin in English, fillet in French) is the most valuable of the beef carcass. It's a piece that actually includes three neighboring muscles. These are the large psoas, the small psoas and the iliac muscle. The piece is harvested from the lumbar part of the carcass. It is the basis of some of the most delicious and famous beef dishes.

Beef is still a source of inspiration for master chefs around the world. They create extremely tender and juicy dishes from it. When it comes to cooking beef at home, many people have emotions. I assure you, however, that anyone can get a perfect steak from the muscles, following the simple explanations of the recipe presented above.

The first condition, so as not to be disappointed in the end, is not to confuse the beef muscle with any other piece of meat in the animal's carcass. Obviously, all the pieces come from muscle tissue, but they do not have the same qualities. The trade name "beef muscle" applies to only one piece of the carcass. Neither the pieces of the leg, nor the back, nor, in fact, can be called "beef muscles", in butchery and commercial terms. At the same time, none of these pieces cook like beef.

Video: How to cook beef tongue in mushroom sauce


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