RCI-SC.002.0050.001
Tongue in Sour Cream Sauce
In Romanian: Limba in sos de smantana
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- beef or 3 - 4 pork tongues (approx. 2 lbs / 1 kg)1 unit
- vegetables for soup1 unit
- 1 cup
- 1 tablespoon
- ½ tablespoon
- of the tongue boiling liquid½ cup
- ½ unit
- 1 unit
Method
1
Place beef or pork tongues in a large pot with cold water and bring to a boil over high heat.
5 minutes
2
Drain the tongues, rinse under cold water, and return them to the pot with fresh water.
2 minutes
3
Add the vegetables for soup and halved onion to the pot, then simmer gently over medium heat.
90 minutes
4
Once the tongues are tender, remove them from the pot and let cool slightly until they can be handled.
5 minutes
5
Peel the skin from the tongues using a small knife, then slice them into ½-inch thick pieces.
10 minutes
6
Strain the boiling liquid through a fine sieve and reserve ½ cup for the sauce.
3 minutes
7
Melt butter in a saucepan over medium heat, then whisk in flour to create a light roux, stirring constantly for 1-2 minutes.
2 minutes
8
Gradually add the reserved tongue boiling liquid to the roux while whisking to prevent lumps from forming.
3 minutes
9
Remove the pan from heat and stir in the sour cream until smooth and fully incorporated.
2 minutes
10
Gently fold the sliced tongue pieces into the sour cream sauce and warm through over low heat without boiling.
5 minutes
11
Transfer to a serving dish and garnish generously with chopped dill before serving.