Description
Never cooked Georgian cuisine. Found a recipe online "beef Tongue Georgian" (according to other sources - on a Caucasian). I'm a little confused by the mushrooms, but after reviewing a bunch of options, was surprised to find that they all of them are present.
Ingredients
-
Beef tongue
1.5 kg
-
Mushrooms
300 g
-
Walnuts
1 cup
-
Onion
4 piece
-
Carrots
2 piece
-
Garlic
3 tooth
-
Khmeli-suneli
1.5 Tbsp
-
Sour cream
300 g
-
Vegetable oil
4 Tbsp
-
Salt
-
Black pepper
Cooking
2 carrots and 2 onions peel and bake on a dry pan
Boil the tongue. The language thoroughly wash in running water. In a pot of boiling water down the language, bring to the boil and remove foam. Popechenie add the vegetables to the pan with the language and leave to cook on a small fire – 3-3.5 hours.
When the tongue is cooked, remove it from the pan, put under running cold water and remove the skin. Trim the inner side of the cartilage (if present) and return the language to the pot with the broth. Season with salt and pepper and bring to a boil. Allow to cool, without taking it out of the broth.
Meanwhile, make the sauce. Mushrooms (I have frozen) cut into medium-sized, the remaining 2 onions – half-rings. Fry in vegetable oil until Golden brown.
Walnuts grind in a processor, mix the resulting mass with powder Khmeli - suneli, add sour cream and finely chopped garlic. Mix thoroughly.
In a frying pan (or baking pan) spread half of the mass of onions with mushrooms,
Then cut into slices language
The rest of the onions with the mushrooms and pour all of the peanut sauce.
Bake in the oven at 180 degrees for 25 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.