Ingredients
4 lbs beef tongue
enough water to cover tongue
salt to taste
1 onion
1 stalk celery with leaves
4 bay leaves
1 tsp peppercorns
Tomato Sauce
4 cans crashed tomatoes
1 can tomato paste
1/2 cup water, or as needed
1/4 tsp thyme
Preparation
Add tongue to pot and cover with water. Simmer few hours or until tongue is tender when pierced with fork. Remove and cool on platter. Cut tongue in 1/4 inch slices and lay in a skillet on the side. Mix and simmer 20 minutes with the rest of ingredients, when cooked add the tomato sauce, serve with dumplings.
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This is a dish very often seen and tasted in Transylvania, as influence of the Hungarians.
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