Creamy Lengua in White Sauce
Tender ox tongue in rich and creamy white sauce with mushroom.
Servings: 4 people
- 2 1/2 lbs. ox tongue boiled and sliced
- 1 cup button mushroom sliced
- 1/4 cup butter
- 1 piece Knorr Beef Cube
- 1 piece onion minced
- 1/2 teaspoon garlic powder
- 1 cup heavy whipping cream
- 1/2 cup Lady’s Choice Mayonnaise
- 2 cups water
- Salt and ground black pepper to taste
Tenderize the lengua by boiling water in a pot. Add ox tongue and boil for 1 to 1 ½ hours. Remove tongue from the pot. Let it cook down. Peel the skin off and then slice the ox tongue into thin pieces. Set aside.
Melt butter in a pan. Sauté onion.
Add sliced lengua. Sauté for 3 minutes.
Pour water. Let boil.
Add Knorr Beef Cube. Stir. Boil until liquid reduces in half.
Add button mushroom. Cook for 5 minutes.
Pour heavy whipping cream. Add garlic powder. Stir and cook in low to medium heat for 3 to 5 minutes.
Add Lady’s Choice Mayonnaise. Stir until sauce is smooth.
Season with ground black pepper and salt. Cook until sauce thickens.
Transfer to a serving plate. Serve. Share and enjoy!
Calories: 1226kcal | Carbohydrates: 7g | Protein: 51g | Fat: 108g | Saturated Fat: 45g | Cholesterol: 313mg | Sodium: 723mg | Potassium: 927mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1230IU | Vitamin C: 2.9mg | Calcium: 103mg | Iron: 5.7mg