beef tongue Provençal with straw mushrooms

2016-03-14

Straw mushrooms are not my favorite kind of mushroom. I can only get them canned and the flavor is not comparable with fresh mushrooms, but they can serve in a pinch when nothing better is available.

INGREDIENTS

This is what you need for 6+ servings:

1 veal tongue 1.5-3 lbs.
1 lb. mini peppers
1 large onion, coarsely cut
I used 1 cup frozen onion & bell pepper mix
2 lbs. tomatoes
or 1 28-oz. can tomatoes
1 can straw mushrooms
S&P
Provencal spices

Pic1: beef tongue Provençal, mini peppers, straw mushrooms

Directions beef tongue

2016-03-14

Pic2-4: beef tongue

Simmer the beef tongue with vegetables and seasoning of your choice = 2-4 hrs.
Peel when soft and slice.
Store submerged in broth.

Provençal sauce with mini peppers, straw mushrooms

2016-03-14

Pic5: frozen onions & bell pepper mix
Pic6: mini peppers
Pic7: straw mushrooms

Wash mini peppers. Cut off the stem.
Stir-fry the onions in olive oil until beginning to brown. (Pic2)
Add the mini peppers. (Pic3)
Add the straw mushrooms. (Pic4)

Pic8: add tomatoes
Pic9: add beef tongue
Pic10: served

Add tomato sauce and simmer over low heat for 30-45 minutes. (Pic5)
When the beef tongue is done, keep the slices warm in the sauce. (Pic6)
Serve and enjoy. (Pic7)

Provençal sauce with mini peppers, straw mushrooms

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org