Creamy Lengua in Mushroom Sauce Recipe

I was in High School when I first tasted a lengua dish and I like it at first taste. The meat is so soft compared to other part of beef or pork. I don’t want to imagine that I’m eating tongue so I can enjoy my food. Since then Creamy Lengua in Mushroom Sauce became one of my favorite dish so I was really happy if I see this on the menu in any restaurant. There are times that I buy frozen lengua in Contis. 

Actually cooking this dish is easy, the only thing I dislike is it took me 5 hours to cook the dish, that is the main reason why I seldom cook this at home. I have to boil the meat for 4 hours or until tender then I have to clean and slice it. You can check you tube on how to clean beef/pork tongue. 

Sharing with you my recipe

1 beef tongue (lengua) 
1 tbsp garlic minced 
Oil to toast the garlic 
2 tbsp butter
1 onion 
1 pack of all purpose cream 
1 small can of slice mushroom 
1 can of cream of mushroom 
Salt and pepper to taste 
Optional: Dried Parsley 

1. Clean, boiled and slice the tongue. 
2. Toast the garlic. Set aside. I
3. In the same pan, add the butter and pan-fry the sliced beef tongue 3-4 minutes each side. Set aside. 
4. In the same pan, saute the onion and slice mushroom. 
5. Add the all purpose cream and cream of mushroom. Cook for 5 minutes. 
6. Add salt and pepper to taste. 
7. Put the slice beef tongue in the sauce and simmer for 5-10 minutes in low fire. 
8. Transfer to serving dish and add the toasted garlic.
9. Serve.