Beef Tongue Rolls with Mushrooms and Walnuts
Appetizers • European
Description
Per 100 g — 124 kcal.
Ingredients
- Onion 1 piece
- Beef tongue 15 oz
- Pickled Chanterelles 5 oz
- Sour Cream 5 oz
- Garlic 3 cloves
- Walnuts 2 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Thoroughly wash the tongue and place it in salted water. Then bring to a boil, skim off the foam, season with salt and pepper. Cook for 3–4 hours on low heat. After that, place the tongue in cold water, peel off the skin, and slice it into thin pieces.
Step 2
Wash the onion, peel it, cut it into small cubes, and sauté in a non-stick skillet greased with a drop of oil. Also wash the mushrooms, dry them, slice them thinly, and add to the onion. Fry until golden and until all the liquid has evaporated. Season with salt and pepper.
Step 3
Separately wash, peel, and crush the garlic through a garlic press, then mix it with the chopped walnuts and the sautéed mushrooms with onions.
Step 4
After that, spread the resulting mixture onto the pieces of tongue, roll them up, place them on a baking sheet, and pour sour cream over them.
Step 5
Then place in a preheated oven at 355°F for 10 minutes.
Step 6
Before serving, arrange the rolls on a plate, garnish with walnuts, and serve.
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