Beef tongue stroganoff on baked potatoes

Ingredients

• butter - 15 g
• red wine - 80 g
• cream 38% - 40 g
• white onion - 10 g
• carrots - 10 g
• truffle paste - 10 g
• sugar - 5 g
• salt - 2 g
• boiled beef tongue - 70 g
• baked potatoes - 150 g
• salted cucumber - 70 g
• parsley - 3 g
• green onion - 7 g
• suprim sauce - 30 g
• chicken broth - 100 g
• cream 38% - 50 g
• butter - 5 g
• flour - 5 g

Cooking

Step 1

In butter, fry the onion and carrots, cut into strips, add red wine, evaporate until the alcohol has completely evaporated.

Step 2

Boil the beef tongue and cut into thin strips. Add red wine, cream, salt and sugar, simmer a little. Then add parsley and truffle paste.

Step 3

Innings. Put peeled baked mashed potatoes on a plate, put Stroganoff on top in the center, pour suprim sauce around. Garnish with pickled cucumber and green onions.

Step 4

To prepare the soup, boil the chicken broth to half, add the cream. Melt butter and flour in a frying pan, bring to a homogeneous mass, mix with broth and cream.