Ingredients:
1 kg veal tongue
500 g mushrooms
2 onions
400 ml sour cream (a thicker, tangier Eastern European style)
2 cloves garlic
4 tablespoons oil
Salt and pepper to taste
For the broth in which the tongue will be cooked:
1 carrot
1 parsley root
1 onion
half a small celery root
2 bay leaves
2-3 whole allspice berries
Salt to taste
Wash the tongue and boil it until tender with the vegetables and spices.
Once cooked, pour cold water over the tongue and peel off the skin.
Wash the mushrooms and slice them to your liking.
In a skillet, heat the oil, add the sliced onions, and sauté until translucent.
Add the mushrooms and simmer for about 10-15 minutes.
Then add the sour cream and the garlic (pressed through a garlic press). Season with salt and pepper, mix well, and simmer everything together for 5 minutes.
Slice the tongue into pieces about 0.5 cm thick and arrange them in a single layer in a baking dish.
Top the tongue with a second layer of the stewed mushrooms.
Place everything in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes.
