-
2 1/2 - 3
pounds tongue
-
2 small can mushrooms
-
2 stalks celery
-
1 no. 2 can peas (optional)
-
1 green pepper
-
1 large onion
-
1 no. 2 can tomatoes
-
1 can tomato puree or tomato soup
salt, pepper, paprika
-
2 tablespoons sugar
-
2 tablespoons vinegar
Cut celery, green pepper, onion fine. Fry in
oil until brown. Add tomatoes, puree, salt,
pepper and paprika to taste. Add mushrooms,
peas.
This makes the sauce and should be prepared
after tongue has been cooked.
Tongue:
Cover tongue with cold water to which 2
tablespoons of salt has been added. Boil
until tender, about 2-3 hours. Peel, cut
into 1/4 inch slices and put in pan. Pour
prepared sauce over tongue.
|
