Tongue Ragout

For the tongue stew, boil tongues in salted water until tender. Rinse with cold water, peel, remove the giblets and dice finely.

Peel onion and chop finely. Clean, wash and finely chop mushrooms. Fry onion in hot oil until golden, dust with flour and pour in tongue stock.

Let it boil away well. Add meat and mushrooms and simmer on low heat for 10 to 15 minutes. Mix wine with creme fraiche and lemon juice and add to meat. Serve the tongue stew.

Preparation Tip:

Serve the tongue ragout with boiled potatoes.

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