Lengua in White Mushroom Sauce
This is a recipe for Lengua in White Mushroom Sauce
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs. lengua (ox tongue)
- 3 cups beef broth or sock
- ¾ cups whipping cream
- 1 10.5 oz. can condensed cream of mushroom
- 1 cup sliced button mushrooms
- 1 large yellow onion (chopped)
- 5 cloves garlic (crushed)
- 6 cups water (for boiling the ox tongue)
- Salt and ground black pepper to taste
- 3 tablespoons cooking oil
Instructions
- 1
Boil 6 cups of water in a pressure cooker. Add the ox tongue. Cover the cooker and pressure cook for 35 to 40 minutes or until tender.
- 2
Remove from the pressure cooker. Let it cool down. Peel the outer layer off the tongue. Slice the ox tongue into thin pieces.
- 3
Heat oil in a cooking pot.
- 4
Saute onion and garlic.
- 5
Add the sliced ox tongue. Cook for 2 minutes.
- 6
Pour the condensed cream of mushroom and beef broth in the pot. Stir. Let boil. Cover and simmer for 35 minutes.
- 7
Add the sliced mushrooms and whipping cream. Continue to cook for 40 minutes in low heat or until the liquid reduces to half and the sauce starts to thicken.
- 8
Add salt and ground black pepper to taste.
- 9
Transfer to a serving plate. Serve.
- 10
Share and enjoy!