Lengua in Mushroom Sauce Recipe

Lengua in Mushroom sauce is a rich and flavorful ox tongue dish. Its creaminess reminds me of beef stroganoff – pasta or mashed potatoes are a good idea for sides. Steamed rice will work too, but make sure to have at least an extra cup – you’ll definitely need it. To feed your curiosity, the very first ox tongue dish that I tried cooking was the Lengua Estofada (estofado). I think I was 15 or 16 back then. Try this Lengua in Mushroom Sauce recipe and let me know what you think.

I really wish G would step outside of his culinary boundaries and venture into tongue country. Done right, tongue is far more succulent and flavorful than any other part of the beef can hope to be. Couple its melt-in-your-mouth tenderness with a hearty sauce, lengua in mushroom sauce is definitely one of my beloved special occasion mainstays. Please note that my version is a bit “thinner’ and “saucier” as I prefer plenty of sauce to spoon over rice. Yum. If you prefer a thicker sauce, decrease the beef broth to about one and a half cups. For a creamier sauce, substitute parts of the broth with milk when reconstituting the condensed soup. Happy cooking!

Lengua in Mushroom Sauce

Prep time: 15 mins

Total time: 15 mins

Yield: 4 to 6 Servings

Ingredients

• 3 pounds beef tongue
• 1 teaspoon pepper corns
• 2 tablespoons salt
• 1 small onion, peeled and quartered
• 1 head garlic, peeled and crushed
• 2 bay leaves
• water

For the Mushroom Sauce

• 1 (10 ounces) can condensed cream of mushroom soup
• 8 ounces button mushrooms, sliced (fresh or canned)
• 1 small onion, peeled and chopped
• 2 tablespoons butter
• 2 cups beef broth (reserved from boiling the tongue)
• salt and pepper to taste

Instructions

1. In a deep pot 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 to top. Drain tongue and rinse well. Discard liquid and wash pot.
2. Return tongue to pot and add enough water to cover. Add onions, garlic, 2 tablespoons salt and peppercorns. Over medium heat, bring to a boil. Lower heat, cover and simmer for about 4 to 5 hours or until meat is fork-tender. Add more water as needed during cooking to cover tongue. Drain from liquid, reserving 3 cups of the broth. Strain and discard aromatics. Allow tongue to cool to touch. Peel the skin and cut diagonally into ½-inch slices.
3. In a bowl, combine cream of mushroom soup and reserved broth. Stir until well-blended and smooth.
4. In a pot over medium heat, melt butter. Add mushrooms and cook, stirring regularly, until lightly browned. Add beef tongue and cook, stirring regularly, for about 1 to 2 minutes. Add mushroom soup-broth mixture and bring to a boil. Season with salt and pepper to taste. Continue to cook for about 10 to 15 minutes or until sauce is slightly reduced.