Tongue And Lima Skillet Recipe


MethodMain Ingredient


 Beef tongue1
 Chopped onion2 Tablespoon
 Butter/Margarine1 Tablespoon
 Water1 1⁄3 Cup (21.33 tbs)
 Frozen baby lima beans10 Ounce (1 Package)
 Instant beef bouillon granules1 Teaspoon
 Worcestershire sauce1⁄2 Teaspoon
 Dried thyme1⁄4 Teaspoon, crushed
 Catsup1⁄3 Cup (5.33 tbs)
 Cornstarch1 Tablespoon


Place tongue in saucepan.
Cover with salted water.
Simmer, covered, allowing 1 hour per pound.
Drain tongue; cool.
Slit skin on tongue; peel off.
Cube enough of the tongue to measure 1 1/2 cups.
Refrigerate remaining for sandwiches.
In medium skillet cook onion in butter till tender but not brown.
Stir in water, lima beans, instant bouillon granules, Worcestershire, and thyme.
Cover and cook according to directions on lima bean package; do not drain.
Combine catsup and cornstarch.
Stir into bean mixture.
Cook and stir till thickened and bubbly.
Stir in the 1 1/2 cups cubed cooked tongue; heat through.