Ingredients:
1 kg of veal tongue
0.5 kg of mushrooms
2 onions
0.4 L of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
2 cloves of garlic
4 tablespoons of oil
Salt and pepper to taste
For the broth in which the tongue will be cooked:
1 carrot
1 parsley root
1 onion
0.5 of 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 stew for about 10-15 minutes.
Then, add the sour cream, the garlic pressed through a garlic press, season with salt and pepper to taste, 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.
