Tongue in Sour Cream Sauce

Tongue in Sour Cream Sauce Recipe from Romania

Region / culture: Romania | Servings: - 4

Introduction

Tongue in sour cream sauce is a classic dish that is both hearty and flavorful. The tender tongue slices are smothered in a rich and creamy sauce that is sure to satisfy your taste buds. This recipe is perfect for a special occasion or a cozy family dinner.

History

Tongue in sour cream sauce has been a popular dish in many cultures for centuries. Tongue is a versatile ingredient that can be prepared in a variety of ways, but cooking it in a creamy sauce adds a delicious twist to this traditional dish.

Ingredients

1 beef or 3 - 4 pork tongues (approximately 2 lb / 1 kg)
vegetables for soup
1 cup sour cream
1 tbsp butter
0.5 tbsp flour
0.5 cup of the tongue boiling liquid
0.5 onion
chopped dill

How to prepare

Boil the tongue and cut it into slices that are about the thickness of a finger.
In a pan, melt the butter and fry half of a grated onion. Then, add the flour, the liquid from boiling the tongue, followed by the sour cream and tongue slices.
Allow the mixture to simmer for 10 – 15 minutes. Next, add the chopped dill and let it simmer for a couple of minutes more. Serve the dish hot.

Variations

For a tangy twist, add a splash of white wine or lemon juice to the sauce.
For a spicy kick, add a pinch of cayenne pepper or paprika to the sauce.

Cooking Tips & Tricks

Be sure to boil the tongue until it is tender before slicing it. This will ensure that the meat is easy to cut and will be melt-in-your-mouth tender.

- When making the sauce, be sure to simmer it gently to allow the flavors to meld together. This will result in a rich and creamy sauce that is perfect for spooning over the tongue slices.

Serving Suggestions

Serve the tongue in sour cream sauce with a side of mashed potatoes or buttered noodles for a complete and comforting meal.

Cooking Techniques

Boiling the tongue until tender is key to this recipe. Be sure to simmer it gently to ensure that the meat is juicy and flavorful.

Ingredient Substitutions

If you can't find tongue, you can substitute beef or pork roast for a similar texture and flavor.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Simply store the cooked tongue and sauce in an airtight container in the refrigerator.

Presentation Ideas

Garnish the tongue in sour cream sauce with fresh dill or parsley for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

- Calories per serving: 300

Carbohydrates

5g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12, which are essential nutrients for overall health.

Alergens

This recipe contains dairy (sour cream) and gluten (flour). Please be mindful of any allergies or dietary restrictions.

Summary

Tongue in sour cream sauce is a protein-rich dish that is also high in fats and calories. It is a hearty and satisfying meal that is best enjoyed in moderation.

Summary

Tongue in sour cream sauce is a delicious and comforting dish that is perfect for a special occasion or a cozy family dinner. The tender tongue slices are smothered in a rich and creamy sauce that is sure to satisfy your taste buds. Enjoy this hearty and flavorful meal with your loved ones!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret was known for her delicious home-cooked meals, and I always looked forward to our culinary adventures together.

On this particular day, Margaret had something special planned for lunch. As we chatted over steaming cups of tea in her sunny kitchen, she rummaged through old recipe books and handwritten notes, searching for just the right dish to prepare. Suddenly, her eyes lit up as she came across a faded, yellowed piece of paper tucked away in the back of a cookbook.

"This is it!" Margaret exclaimed, holding up the paper triumphantly. "My mother's recipe for Tongue in Sour Cream Sauce. It's a family favorite, passed down through generations. Would you like to give it a try?"

I hesitated for a moment, unsure about the idea of cooking tongue – a cut of meat I had never tried before. But Margaret's enthusiasm was infectious, and I found myself nodding eagerly. After all, I trusted her culinary skills implicitly.

As Margaret gathered the ingredients and began to explain the steps of the recipe, I listened intently, eager to learn how to make this traditional dish. The first step was to boil the beef tongue in a large pot of water until it was tender and cooked through. Margaret assured me that the tongue would become incredibly tender and flavorful once it had simmered for a few hours.

While the tongue bubbled away on the stove, Margaret turned her attention to making the sour cream sauce. She sautéed onions and mushrooms in butter until they were soft and fragrant, then added a generous dollop of sour cream and a splash of white wine. The sauce thickened and took on a rich, creamy consistency that made my mouth water.

Once the tongue was cooked, Margaret carefully peeled off the tough outer layer to reveal the tender, succulent meat underneath. She sliced it thinly and arranged the slices on a platter, then poured the luscious sour cream sauce over the top, garnishing it with a sprinkle of fresh herbs.

The aroma that wafted through Margaret's kitchen was simply divine – a tantalizing blend of savory beef, tangy sour cream, and earthy mushrooms. I couldn't wait to dig in and taste the fruits of our labor.

As we sat down to enjoy our meal, Margaret regaled me with stories of her childhood and the many family gatherings where Tongue in Sour Cream Sauce had been served. She described how her mother would spend hours in the kitchen, lovingly preparing this dish for special occasions, and how it had always been a crowd-pleaser.

I savored each bite of the tender beef tongue, smothered in the velvety sauce, and felt a deep sense of nostalgia and connection to Margaret's family history. The flavors were comforting and familiar, like a warm embrace from generations past.

After we had finished our meal, I thanked Margaret profusely for sharing her family recipe with me. I felt honored to have learned the secrets of Tongue in Sour Cream Sauce from such a skilled and passionate cook.

As I left Margaret's cottage that day, I carried with me not only a full stomach but also a newfound appreciation for the traditions and stories that are woven into the fabric of every recipe. I knew that I would cherish the memory of our day spent cooking together for years to come, and that I would continue to share the recipe for Tongue in Sour Cream Sauce with my own loved ones, passing on a piece of Margaret's family history to the next generation.