Lengua in Mushroom Sauce

4.15 from 21 votes

Lengua in Mushroom Sauce with velvety soft ox tongue and creamy mushroom sauce. Serve with steamed rice, mashed potatoes, or egg noodles for a fantastic special occasion or everyday dinner meal!

Prep Time20

Cook Time4

Chill1

Course: Main Entree

Cuisine: Global

Servings: Servings

Calories: 436kcal

Author: Lalaine Manalo

Ingredients

4 pounds beef tongue
water
1 onion, peeled and quartered
4 cloves garlic, peeled and crushed
2 bay leaves
1 teaspoon peppercorns
salt
1 can (10 ounces) condensed cream of mushroom soup
2 cups broth (reserved from boiling the tongue)
1 tablespoon butter
8 ounces button mushrooms, sliced (fresh or canned)
1 onion, peeled and chopped
pepper to taste

US Customary - Metric

Instructions

In a stockpot over medium heat, combine beef tongue and enough water to cover. Bring to a boil for about 10 to 15 minutes, skimming scum that may float on top. Drain tongue and rinse well. Discard liquid and wash pot.
Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns, and about 2 tablespoons of salt. Over medium heat, bring to a boil.
Lower heat, cover and simmer for about 3 to 4 hours or until tongue is cooked through and fork-tender. Add more water as needed during cooking to cover tongue.
Drain well, reserving 2 cups of the liquid. Strain and discard aromatics.
Allow tongue to slightly cool and refrigerate for about 1 to 2 hours or until completely cooled (this will make slicing the tongue easier). Peel the skin and cut meat diagonally into ½-inch slices.
In a bowl, combine cream of mushroom soup and reserved broth. Stir until well-blended and smooth.
In a wide pan over medium heat, melt butter. Add mushrooms and cook, stirring regularly, until lightly browned. Remove from pan and set aside.
Add onions and cook until softened.
Add beef tongue and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
Add diluted mushroom soup and stir until completely dissolved and sauce is smooth.
Season with salt and pepper to taste. Add mushrooms.
Continue to cook for about 8 to 10 minutes or until sauce is reduced and thickened to desired consistency. Serve hot.

Video

Notes

Allow the cooked tongue to cool to the touch and peel before it's completely cooled. The skin is easier to pull off while still warm. If the tongue is cold, a vegetable peeler is the best tool to shave off the skin cleanly and without a lot of waste.
While it's easier to peel while slightly warm, it's easier to cut into neater slices when chilled. After peeling, refrigerate for about 1 to 2 hours until completely cooled.
For a more decadent sauce, decrease the broth to 1 ½ cups, add table cream (Nestle's all-purpose cream) during the last 5 minutes of cook time, and simmer until heated.

Nutrition