Can’t wait to try? Let’s start cooking!

INGREDIENTS:

1 Kilogram Ox Tongue (cleaned, boiled in salted water w/laurel leaves, skinned and sliced)

1 Can Button Mushrooms, drained

1 Can Condensed Cream of Mushroom Soup

1 Medium-sized Onion, diced

5 Cloves Garlic, minced

5 Tablespoons Butter

1 Teaspoon Brown Sugar

10 Pieces  Asparagus (washed, wooden stems removed)

1 Cup Water

Olive oil

Salt and Pepper to taste

PREPARATION:

  1. Heat up pan in a medium flame.
  2. Drizzle with a little amount of olive oil, then melt-in the butter.
  3. Pan-fry the sliced ox tongue for at least 5 minutes per side. Wait until they turn golden brown, remove from the pan and set aside.
  4. Using the same pan, sauté 3 cloves of garlic, onion and button mushrooms.
  5. Pour-in the condensed cream of mushroom soup and water. Add salt, ground black pepper and brown sugar. Mix well and cook for 5 minutes.
  6. Put in the pre-fried ox tongue and stir carefully. Simmer for 25 minutes in a low flame. The sauce will continue to thicken so you may add more water if needed. Turn off the heat once done.
  7. In a separate pan, sauté the remaining garlic in a small amount of olive oil. Put in the asparagus, add a pinch of salt and cook for 3 minutes.
  8. Top the sautéed asparagus over the ox tongue in mushroom sauce.
  9. Serve with steaming white rice and enjoy!

 

 

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