Ingredients for making salad with tongue and mushrooms.
- Fresh beef tongue 200 grams
- Fresh champignons 200 grams
- Chicken egg 2 pieces
- Fresh medium cucumber 1 piece
- Suluguni cheese 100 grams
- 1 medium onion
- Fresh parsley to taste
- Mayonnaise to taste
- Freshly ground black pepper to taste
- Salt to taste
- Refined vegetable oil for frying
- Main ingredients: Language, Mushrooms
- Serving 3 servings
Cutting board, kitchen knife, salad bowl or special serving dish, middle bowl, plate - 6 pieces, saucer, tablespoon, cooking stove, frying pan, wooden spatula, middle pan with a lid, slotted spoon, fork, deep bowl, small pan, kitchen potholders
Cooking salad with tongue and mushrooms:
Step 1: prepare beef tongue.
Fill the middle pan more than half with ordinary cold water and put on medium heat. To make the liquid boil faster, cover the container with a lid.
Now thoroughly wash the beef tongue on all sides under running warm water and then put it on a cutting board.
When the liquid in the pan begins to boil, carefully lay out the component here and wait for the second boiling. Closer to this, foam will begin to form on the surface of the hot water. Be sure to remove it with a slotted spoon and throw it into the sink. After that we fasten the burner and cook the beef tongue for 2 hours.
Closer to the end of the allotted time, it is necessary to check the meat for the degree of readiness. To do this, just pierce the tongue with a fork. If the inventory easily enters the pulp closer to the tip, then everything is ready and you can turn off the burner. If not, then extend the cooking still for 25-35 minutes and so on until the hour until the tongue becomes completely soft.
At the end, we move the component into a deep bowl and put it under a stream of cold water. This must be done in order to subsequently easily remove the upper skin.
At the end, we peeled the warm beef tongue on a cutting board and use a knife to cut thin strips. The crushed component is moved to a free plate and for now, left alone.
Step 2: prepare the chicken eggs.
We lay the chicken eggs in a small pan and completely fill with ordinary cold water. We put the container on medium heat and bring to a boil. Then fasten the burner slightly and mark 10 minutes. We will boil hard-boiled eggs.
At the end of the allotted time, turn on the burner, and take the pan with the help of kitchen tacks and put it in the sink under a stream of cold water. Let the components cool completely, so it will be easier to remove the shell from them.
Next, lay the peeled eggs on a cutting board and, using a knife, chop into small pieces or cubes. Pour the crushed components into a clean plate.
Step 3: prepare the onions.
Using a knife, peel the onion from the husk and then rinse well under running warm water. Now we lay out the component on a cutting board and chop with thin half rings or quarters. Pour the chopped onion into a free plate.
Step 4: prepare the champignons.
Mushrooms are well washed under running warm water and then spread on a cutting board. With the help of a knife, if necessary, we clean the mushrooms from rough spots on the hats and legs. Next, grind the components with slices or thin plates and transfer to a clean plate.
Step 5: prepare the cucumber.
We wash the cucumber well under running warm water, shake off excess liquid and put it on a cutting board. Using a knife, cut off the edges of the vegetable, and then chop it with thin plates or small cubes. The crushed component is moved to a clean plate and briefly left aside.
Step 6: prepare the Suluguni cheese.
We spread Suluguni cheese on a cutting board and use a knife to cut into thin strips or in small cubes. Pour the crushed component into a free plate.
Step 7: prepare the parsley.
Wash the parsley well under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens, and then pour into a free saucer. Let it lie down and dry for now.
Step 8: prepare a salad with tongue and mushrooms.
Pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, pour the chopped onion and mushrooms here. From time to time, stirring with a wooden spatula, fry the components until soft and soft golden. Immediately after that we turn off the burner and set the pan aside.
We spread such ingredients, fried mushrooms with onions, chopped boiled beef tongue, fresh cucumber, Suluguni cheese, as well as finely chopped boiled eggs and parsley in a medium bowl. Immediately after that, pour mayonnaise here to taste and pour out salt and freshly ground black pepper. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, the salad is ready!
Step 9: serve a salad with tongue and mushrooms.
Pour the prepared salad with tongue and mushrooms with a tablespoon into a salad bowl or on a special plate, decorate with fresh herbs if desired and serve with another meal to the dinner table. Usually I cook this dish for the holidays, as it comes out very hearty and aromatic. And what could be better than to surprise friends and family members at the gala table and pamper yourself with something delicious!
Bon appetit to all!
- Please note that the cooking time of beef tongue varies from its size. Since we take only 200 grams for a salad, you may not be able to find such a size, so most likely (well, at least that's what I do) you will be boiling a larger piece. Concerning 1-1.5 kilograms language spent 3 hoursbut for meat weighing more than two kilograms - up to 3.5 hours. Small calf tongue will cook approximately in 2 hours;
- For salad dressing, take mayonnaise with a high percentage of fat content. For example, 67% is ideal. So the dish will remain dense and beautiful, and, most importantly, will not leak;
- due to the fact that the salad includes fresh cucumbers, I advise you to eat it no more than a day. Otherwise, it will flow;
- if you see that the cucumber is watery and with a rough skin, then be sure to cut it off, and scrape the seeds with a teaspoon.