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Tongue with Vegetables and Ginger

Maria Kostoff
Translated by
Maria Kostoff
Tongue with Vegetables and Ginger
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Preparation
30 min.
Тotal
30 min.
Servings
4-5

Ingredients

  • beef tongue - 2.2 lb (1 kg).
  • celery - 1/2 head
  • carrots - 2.
  • peppers - 2
  • onions - 2 heads
  • potatoes - 2
  • oil - 2/5 cup (100 ml).
  • tomato paste - 2 tbsp
  • ginger - 1.8 oz (50 g) grated
  • flour - 1 tsp
  • water - 2/5 cup (100 ml).
  • sugar - 1 tsp
  • pepper - 1/2 tsp
  • bay leaf - 1.
  • salt
measures

How to make

The tongues are boiled in salted water to which ½ a head of celery is added. Add chopped carrots and onion, sliced crosswise. After the tongue sboil, peel them.

Prepare tomato sauce, by stewing one chopped onion head in oil with cleaned and sliced peppers. Once the onions soften, add the tomato paste. Add the pre-cooked and diced potatoes and grate ginger.

When the puree fries, put 1 tsp flour, fry lightly and pour hot water in. Salt and add sugar, ground black pepper and bay leaf.

Allow to boil and remove from the heat. Optionally, blend.

Precut the tongue into o thin elongated slices, pour the sauce on, serve with a little crushed parsley.

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