Lengua in White Mushroom Sauce

Ingredients

2 lbs. lengua

3 cups beef broth or sock

cups whipping cream

1 (10.5 oz.) can condensed cream of mushroom

1 cup sliced button mushrooms

1 large yellow onion, chopped

5 cloves garlic, crushed

6 cups water (for boiling the ox tongue)

Salt and ground black pepper to taste

3 tablespoons cooking oil

Instructions

1. Boil 6 cups of water in a pressure cooker. Add the ox tongue. Cover the cooker and
pressure cook for 35 to 40 minutes or until tender.

2. Remove from the pressure cooker. Let it cool down. Peel the outer layer off the tongue.
Slice the ox tongue into thin pieces.
3. Heat oil in a cooking pot.

4. Saute onion and garlic.

5. Add the sliced ox tongue. Cook for 2 minutes.

6. Pour the condensed cream of mushroom and beef broth in the pot. Stir. Let boil. Cover
and simmer for 35 minutes.

7. Add the sliced mushrooms and whipping cream. Continue to cook for 40 minutes in low
heat or until the liquid reduces to half and the sauce starts to thicken.

8. Add salt and ground black pepper to taste.

9. Transfer to a serving plate. Serve.

10. Share and enjoy!