Beef Tongue and Mushroom Julienne

Directions

1. 1

   Step 1

   

   Rinse the mushrooms and trim off any darkened parts. Prepare a skillet, a saucepan, and individual oven-safe dishes.

2. 2

   Step 2

   

   Slice the cooked tongue and ham into thin strips, the mushrooms into slices, and the onion into small cubes.

   TipIf the tongue is raw, cook it according to this recipe.

3. 3

   Step 3

   

   Heat the olive oil in a skillet over medium heat. Add the butter and then the onion. Sauté until softened, 3–5 minutes.

4. 4

   Step 4

   

   Add the mushrooms to the skillet with the onion and cook for another 5–7 minutes until the liquid evaporates. Add the ham, tongue, and black pepper to taste. Sauté everything for 2 minutes until golden.

5. 5

   Step 5

   

   Coarsely grate the Parmesan for the sauce. Melt the butter in a saucepan. Add the flour and, stirring constantly, cook for 1 minute until golden.

6. 6

   Step 6

   

   Reduce the heat to low and, without stopping stirring, pour in the warm cream. Break up any lumps and add the Parmesan, salt, and nutmeg to taste. Cook the sauce for another 3 minutes until it thickens slightly.

   TipYou can preheat the cream in the microwave so the mixture comes to a boil faster.

7. 7

   Step 7

   

   Divide the ham, tongue, and mushroom filling among the individual dishes. Pour the sauce over the top, ensuring it completely covers the ingredients.

8. 8

   Step 8

   

   Coarsely grate the remaining cheese. Sprinkle it over each portion and place the dishes in the oven preheated to 200 °C for 10 minutes.

   TipBaking may take a little longer: it all depends on your oven's power.

9. 9

   Step 9

   

   Serve the julienne directly in the individual dishes while the dish is still hot.