Tongue under mushroom sauce


  • 800 g beef tongue
  • 4 carrots
  • 1 celery root
  • 2 parsley roots
  • 2 bulb onions
  • salt


  • 100 g ceps
  • 2 tbsp wheat flour
  • 2 glasses mushroom broth
  • 6 tbsp dairy butter


Peel bulb onion and carrot. Slice and fry them slightly. Boil tongue in salty water. Add celery, parsley, carrot, and bulb onion in 45 minutes. Then pour the cooked tongue in cold water and remove the skin. Then slice it and heat in the broth.


Brown flour on the dairy butter, dissolve it with mushroom broth. Add sliced and fried mushrooms and boil the sauce for 15 minutes.

Put the tongue on a dish and pour it with the mushroom sauce.

Enjoy your meal!