This recipe is also very rich, muy sana, although it may seem like a viscus, beef tongue has a very pleasant taste, finely cut with this wine sauce, is very tempting, it is also a very fibrous part, that has no fat, which to dieters it comes in handy, the photo is of the San Isidro association of Fresno de la Rivera these days will be putting photos of step, I hope you enjoy.

VEAL TONGUE STEWED

INGREDIENTS:

1 beef tongue,

salt water 1/2 onion and bay leaves for cooking

Olive oil, two heaping tablespoons flour, 3 garlic, 1 teaspoon paprika dye, a stream of white wine, a chilli fresh chopped parsley and the broth to cook the tongue.

Boil,tongue with water onion and bay leaf with a little salt

When the peel is tender and cut into very thin slices, reserve broth and keep snuck along with the bay leaves.

We put in a satin oil teeny add the chopped garlic, añadimos la harina, well we put the braise chilli pepper and paprika , add the white wine and broth then language does form a cream that covers the language reserved, add the parsley, and let cook for a while.