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Beef tongue and mushrooms in Bechamel sauce
This recipe begins will a fully cooked tongue. Read a detailed
guide on buying, prepping and tenderizing beef tongue
first before proceeding with the recipe.
Course
Main Course
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
6
tablespoons
salted butter
divided
4
cloves
garlic
peeled and thinly sliced
150
grams
button mushrooms
thinly sliced
salt
pepper
6
¾-inch thick slices
fully cooked beef tongue
1
tablespoon
all-purpose flour
1
cup
beef broth
(you may use the liquid in which the beef tongue was cooked)
¼
cup
thick cream
Instructions
Melt two tablespoons butter in a frying pan.
Saute the garlic just until starting to brown along the edges.
Dump in the mushroom slices, and sprinkle with salt and pepper. Cook, stirring often, until the mushrooms lose their raw appearance.
Scoop out the garlic and mushrooms (leave the butter in the pan) and set aside.
Melt two more tablespoons butter in the pan.
Arrange the beef tongue slices in a single layer in the hot butter. Sprinkle with salt and pepper.
Cook until the undersides are lightly browned then flip to brown the opposite sides.
Scoop out the beef tongue and set aside.
Melt the remaining two tablespoons butter in the pan.
Sprinkle in the flour and stir quickly to make a roux. Cook for a few minutes until starting to brown.
Pour the broth in a thin stream, stirring as you pour. Cook until the mixture thickens.
Pour in the cream and stir.
Arrange the browned beef tongue in the simmering sauce with the mushrooms and garlic on top.
Simmer until everything is heated through.
Scoop the beef tongue slices, mushrooms, garlic and Bechamel sauce into bowls and serve.