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| Beef Tongue Casserole
2 tablespoons of butter
4 medium onions, sliced
2 medium carrots, sliced
1 tablespoon of flour
1/2 cup of beef stock
1/2 pound of mushrooms, sliced
1/4 teaspoon of thyme
salt and freshly ground pepper to taste
1 cup of sour cream
8 slices of cooked beef tongue
paprika |
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Melt butter in a skillet. Add onions and carrots and cook, tightly covered, until tender, about 20 minutes, stirring occasionally. Sprinkle with flour and mix. Add stock, mushrooms and seasonings. Simmer, stirring for 3 minutes. Stir in sour cream. Place tongue slices in a 2 quart casserole and pour the vegetable mixture over. Sprinkle with paprika. Bake in 350ºF. oven for about 20 minutes, or until well heated. Serves 4
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