How to make
The beef tongue is boiled in salted water.
Then peel it and cut it into pieces or slices.
Fry the onions and carrots in butter.
Add the pre-cooked mushrooms (you can also use field mushrooms).
Also add the sour cream and a bit from the broth, where you have boiled the tongue, but just enough to cover the products.
Leave it to a boil, season with salt and black pepper and add the tongue.
Cover with a lid and leave the Veal Tongue with Chanterelle Mushrooms for 20 minutes on low heat.
