Beef Tongue With Chicken Livers Recipe
Ingredients
2 tablespoons oil
3 chicken livers, chopped
1/4 pound mushrooms, sliced
2 tablespoons whole wheat flour
1 1/2 cups stock, hot
1/4 cup cranberry juice
1/2 teaspoon salt
3 tablespoons nutritional yeast
1/8 teaspoon nutmeg, ground
1 bay leaf
1 pound beef, tongue, cooked, sliced
3 tablespoons parsley, minced
Directions
Heat oil.
Saute livers.*Remove from pan.
Saute mushrooms in same pan and remove these, too.
Blend flour with remaining oil in pan.
Gradually add hot stock.
Cook, stirring, until thickened.
Add cranberry juice, salt, yeast, nutmeg and bay leaf.
Heat until mixture comes to a boil.
Add tongue, livers and mushrooms.
Cover.
Simmer until everything is thoroughly treated.
Garnish with parsley.
Saute livers.*Remove from pan.
Saute mushrooms in same pan and remove these, too.
Blend flour with remaining oil in pan.
Gradually add hot stock.
Cook, stirring, until thickened.
Add cranberry juice, salt, yeast, nutmeg and bay leaf.
Heat until mixture comes to a boil.
Add tongue, livers and mushrooms.
Cover.
Simmer until everything is thoroughly treated.
Garnish with parsley.
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