Tongue in creamy sauce

The tongue is well washed, then put in water with laurel leaf and salt and cook under closed Ingredients:

• Veal tongue - 600 Grams
• Flour - 1 Art. a spoon
• Sour Cream - 1,5 Cups
• Walnuts - - To taste
• Champignons - 8 pieces
• Garlic - 2 Teeth
• Bay Leaf - 3 Pieces
• Cilantro - - To taste
• Olive oil - 2 items. spoons
• Salt - - To taste

Instructions

The tongue is well washed, then put in water with a laurel leaf and salt and cook under a closed lid for 2 hours. Champignons cut into thin plates, garlic finely shred. We take a deep frying pan, pour olive oil, put garlic and fry literally 1 minute, stirring actively. Add the mushrooms and fry until golden. It is important that the mushrooms remain soft and do not lose their juice. In a cup to mix sour cream and flour. Stir until uniform, lumps should not be. Nuts fry in a dry frying pan for 1-2 minutes. Finish the tongue with cold water and clean it. We cut the tongue into cubes of medium size. In a frying pan with fried mushrooms, add nuts, creamy-flour mixture, tongue and salt. Bring it all to a boil, then stew for another 5-6 minutes on medium heat until the sauce thickens. Before removing from the fire, add a little fresh coriander into the pan. We turn off the fire and serve immediately.

Servings: 3-4