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  Added: Mar 28, 2008  •  Visited (278)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pan - Fried Smoked Tongue Slices
This recipe makes a very unusual use of smoked tongue, which is cooked until very tender and then pan-fried and served with Paprika Gravy.

What You Need:
  • 1 corned and smoked beef tongue, about 2 pounds, from your butcher
  • 2 unpeeled carrots, thickly sliced
  • 1 medium yellow onion, peeled and quartered
  • 1 bay leaf
  • 10 black peppercorns
  • ½ bunch of parsley, chopped
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 3 tablespoons freshly rendered lard or oil

    GARNISH
  • 3 cups Paprika Gravy

  • How To Cook:
    1. Place the tongue in a pot; add everything but the flour, eggs, lard, and Paprika Gravy.

    2. Add enough water to cover the contents. Cover and simmer for 3½ hours.

    3. Remove the tongue and peel off the skin as soon as you can handle it.

    4. Return it to the pot, bring to a boil covered, turn off the heat, and allow cooling in the liquid.

    5. Place overnight in the refrigerator. The next day, remove the tongue from the broth and pat dry.

    6. Slice the tongue ¼ inch thick. Dredge in flour, then in beaten eggs. Pan-fry in lard.

    7. Serve the hot slices in puddles of Paprika Gravy.

    To Serve: 10 - 12
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Vegetables » Carrot
    Dish » Appetizers

     





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