How to make
The veal tongue is cooked in an ordinary pot for about 2 to 3 hours or until it is ready.
Place the cleaned tongue with the bay leaf, allspice and salt in a pressure cooker.
Boil for about 40 minutes. Remove it, cool it, peel it and cut it into portions.
The mushrooms are cut into slices.
The onions and carrots are finely chopped and stewed in 1.1 oz (30 g) of butter, until they soften or until they acquire a light golden color. Season with salt and black pepper.
Add the mushrooms, the remaining butter, stir and cook for a few minutes, until it softens, pour 6 fl oz (180 ml) of strained veal broth, cover the pot and cook, until the liquid is reduced.
Add the chopped veal tongue in portions and stew for another 10 minutes on low heat.
Optionally, the dish can be enriched with 3.4 fl oz (100 ml) of cream. It is mixed.
Garnish - white rice
The stewed veal tongue with mushrooms and butter is very tasty!
