Beef Tongue and Mushrooms in a Creamy Butter Lemon Sauce
Serves 830 mins prep35 mins cook
Beef Tongue and Mushrooms in a Creamy Butter Lemon Sauce- I may lose some of you on this one but Beef tongue is one of my most favorite meals and when I found it at local farm in Maine
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What you need
Instructions
1. Boil beef tongue with celery, onion, bay leaf, salt and peppercorn until softened; it should take about 1.5- 2 hours; 2. Let it cool a bit; peel and slice the tongue; 3. Wash, pat dry and slice mushrooms and sauté in olive oil, season with salt and pepper and finish with a tbs of butter; set aside; 4. Add olive oil and butter to the same pan and sauté tongue slices for about 1-2 mins per side, season with salt and pepper; add garlic and broth; bring to simmer and add the mushrooms back to the pan; add thyme; 5. Finish with chopped parsley, lemon juice and lemon slices and indulge!View original recipe