I love tongue...LOL! I mean, dishes using ox tongue or beef tongue in the ingredients (am I the only one having malicious thoughts or what?). One good lengua fare I had was in Toll House in Angeles City, Pampanga. It was topped with mashed potato covered in cheese.. and baked. It was creamy. It was heaven, period. And, its the first thing that came to my mind when the uncooked left over beef tongue shouted "hellloooo when are you gonna cook me?!" after opening my freezer. This version is simplified, without much trimmings, but as creamy and way easy to make. Add green olives in yours if you wish. I added a can of sliced sausages to extend it for sharing with my favorite neighbors.
Ingredients:
Procedure:
Ingredients:
- beef tongue (I had a whole tongue from one cow, try to use an already cleaned tongue)
- 1 can cream of mushroom soup
- 6 shitake mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 medium onion (minced)
- 1 can beef or chicken sausages (sliced and browned, OPTIONAL)
- 12 green olives (OPTIONAL)
- 2 tbsp unsalted butter
- 2 tbsp oil
- salt and pepper to taste
- a little water or beef stock
Procedure:
- Slice the tongue into thin medallion shapes.
- In a dry pot, mix butter and oil and brown the medallions until slightly browned. Set aside.
- In the same used oil, saute onions and garlic. Add the sliced mushrooms and stir-fry.
- Add the browned sausages and green olives.
- Pour the the cream of mushroom soup. Dilute with water or stock.
- Season with salt and pepper according to preference.
- Serve hot.