Lengua in Mushroom Sauce

My mom was not a great cook but she made the most delicious lengua. I think of her when I make this.

Ingredients:

  • olive oil
  • 1 lengua/beef tongue (about 3 to 4 lbs)
  • ¼ to ½ c white wine
  • 1 large white onion, diced
  • 1 carrot, diced
  • 3 celery stalks, diced
  • ½ tsp peppercorns
  • about 1 1/2 to 2 tsp salt or soy sauce
  • about 2 tsp worcestershire sauce
  • 1 lb mushrooms (brown or white), slice each into 2 if they are large
  • 1/2 to 1 cup of water chestnuts if you like them
  • 1/2 c cream
  • flour, if you want to thicken the sauce

Instructions:

  1. Boil water in a pot or dutch oven large enough to fit the entire lengua. Place lengua in boiling water for 10-15minutes. Remove and rinse in cold water. Cut white outer layer from tongue.
  2. Brown the tongue in olive oil in a dutch oven. Cover with water, bring to a boil, and simmer until tender (about 2 1/2 to 3 1/2 hours, judge by forking the meat). Add pepper and salt/soy sauce after about 1 1/2 hours. Remove tongue from liquid, set aside and cool, you can place in the fridge if you want.  Once cool, cut the tongue into 1/3″ thick slices.  Save liquid.
  3. Saute mushrooms in olive oil / butter, cook for a few minutes until brown (but still firm).  Add wine and continue cooking until there is hardly any liquid left.  Set aside.
  4. Saute celery, onion, and carrots in olive oil until lightly browned.  Add tongue slices. Lightly brown.   Add cooking liquid.  Season.  Add worcestershire sauce to taste and mushrooms.
  5. Season the sauce.  Add cream to taste.  Cook for about 10 more minutes.
  6. Thicken with a roux if you want.
  7. Done!

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