Tongue in Red Wine Sauce Great-grandmother`s Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 slices beef tongue (ox tongue), 50 g each, cooked, cured
- 250 ml meat stock, hot, made from stock cubes
- 50 g bacon, mixed, smoked, cut into fine cubes
- 3 shallot (s), finely chopped
- 30 g mararine
- 15 grams flour
- 250 ml red wine
- 1 salt
- mustard
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Put the tongue slices in a saucepan, pour half of the meat stock over them and heat slowly over a low heat.
- Heat the margarine in a second saucepan, leave out the bacon cubes for 2 minutes, add the shallots and stir-fry for 5 minutes. Dust the flour over it, brown while stirring for 3 minutes, pour in the red wine, let it boil for 5 minutes and stir every now and then. Mix the sauce with the rest of the meat stock and season with salt, mustard and sugar.
- Lift the tongue slices out of the meat broth with a slotted spoon, drain, place in a bowl and serve poured over with the sauce.
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