January 8, 2011

LENGUA MECHADA






NGREDIENTS:

1 kilo ox tongue

1/2 cup water

vinegar or lemon juice

8 strips bacon

2 cloves garlic minced

2 onions sliced

1 can button mushroom, drained

mustard, salt and pepper to taste

1/2 cup white wine

1 cup tomato sauce

1/4 cup butter

PROCEDURE:

To remove the unfavorable smell of the tongue, scald it with hot water. Peel off the outer skin and wash with water mixed with some vinegar or lemon juice. Rinse then set aside. In a skillet, fry the bacon until crisp and brown. Remove the bacon. In the bacon fat, brown the ox tongue. Add the mushrooms and season with mustard, salt and pepper. Add the white wine and simmer for a few minutes. Add the tomato sauce and butter. Continue cooking until tongue is tender. If needed, add some water. Serve topped with chopped bacon.



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