This is the third recipe f dish of tongue. As I’ve already mentioned the most important thing is to boil it properly. And its further preparation is not difficult. To prepare the dish you need a boiled tongue, but its originality is in the flavoured and delicate creamy sauce.

This time I served the dish with mashed potatoes. But you can serve it with different vegetables and even with macaroni.

Ingredients:

1. Boiled tongue, 700 gr.
2. 1/2 glass of tongue broth.
3. Flour, 1 tablespoon.
4. Sour cream, 3 tablespoons.
5. Garlic, 3 cloves.
6. Green dill and parsley.
7. 8-10 black peas of pepper.

Preparation:

1. Slice the tongue into 7 mm thick.
2. Put the flour on a dry scorching frying pan and fry until the light-golden colour.
3. Put the flour into a bowl and pour some cold water. Stir well in order to avoid lumps.
4. Pour the broth onto a frying pan, add the flour and mix.
5. Crush the peas of pepper and add into the sauce.
6. Bring the sauce to a boil over a low heat.
7. Put the sliced tongue into the sauce and stew over a low heat for 10 min.
8. Add chopped garlic and finely cut greens into the sauce. Bring to a boil.
9. Serve the tongue with mashed potatoes, buckwheat, stewed vegetables or macaroni.