Ingredients (serves 4):

• Beef tongue — 600g
• Mushrooms (such as button mushrooms or any variety of your choice) — 300g
• Onion (medium-sized) — 1 (about 100g)
• Garlic — 2 cloves
• Vegetable oil — 2 tbsp (for frying)
• Butter — 1 tbsp
• Salt — to taste
• Black pepper — to taste
• Paprika — 1 tsp
• Fresh thyme (or dried) — 1 tsp
• Beef or vegetable broth — 100ml
• Sour cream (optional) — 2 tbsp
• Fresh herbs (parsley or dill) — for garnish

Instructions:

1. Prepare the tongue:

   • Place the beef tongue in a large pot of salted water and simmer for 2 to 2.5 hours, or until tender. You can add a couple of bay leaves and a few black peppercorns for extra flavor.
   • Once the tongue is cooked, remove it from the pot and let it cool. Peel off the skin once it’s cool enough to handle — it should come off easily with your fingers or a knife.
   • Slice the tongue into thin pieces, about 5mm thick.

2. Cook the mushrooms:

   • Slice the mushrooms into thin slices or chop them into small pieces.
   • Finely chop the onion and slice the garlic thinly.
   • Heat the vegetable oil in a large frying pan, then add the chopped onion and garlic. Fry on medium heat for about 3 minutes until they become golden.
   • Add the mushrooms to the pan and cook until the mushrooms release their moisture and turn golden, about 7–10 minutes. Season with salt, pepper, and add the thyme towards the end of cooking.

3. Fry the tongue:

   • In a separate frying pan, melt the butter over medium-high heat.
   • Add the sliced beef tongue and fry it on both sides until golden and crispy, around 5–7 minutes.
   • Pour in the broth, reduce the heat, and simmer for another 5 minutes to allow the tongue to absorb the flavour of the broth.

4. Combine the dish:

   • Add the cooked mushrooms and onions to the fried tongue, mixing everything together. For a richer taste, you can add 2 tablespoons of sour cream at this stage and simmer for 2–3 minutes.

5. Serve:

   • Garnish with fresh chopped herbs, such as parsley or dill.

Nutritional Information (per serving):

• Calories: 350–400 kcal
• Protein: 30g
• Fat: 25g
• Carbohydrates: 7g