Summary

Ingredients

• 1 kg beef tongue (s)
• 1 bunch soup greens
• 1 ½ liters water
• 70 g fat
• 2 onions)
• 500 g mushrooms, small
• 1 bunch parsley
• 100 g sour cream
• 120 g cheese, rated
• breadcrumbs
• salt and pepper
• 40 grams flour
• 250 ml broth, from boiling the tongue
• 125 ml cream
• 1 egg yolk

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Instructions

1. Cook the beef tongue with diced soup greens and salt in the pressure cooker for 60 minutes. The water should barely cover the tongue. After an hour, remove the tongue and skin it while it is still warm.
2. For the filling, sauté the mushroom slices with 40 g fat and chopped onions. Add parsley, sour cream and 40 g grated cheese, season with salt and pepper. Add enough breadcrumbs to bind the liquid.
3. Melt 30 g of fat for the sauce, add the flour and sweat until lightly. Add the broth while stirring and bring to the boil. Reduce the heat and quickly stir in the cream and the rest of the cheese. At the very end, mix in the egg yolks.
4. Cut the beef tongue into approx. 1 cm thick slices and layer one behind the other in a baking dish. In between, there is a large tablespoon of the filling. Pour the sauce over the tongue and bake everything at 200 ° top and bottom heat for 20-30 minutes.
5. Duchess potatoes go well with it.