- 1 pc Lengua
- 2 White onions, quartered
- 2-3 Laurel leaves
- Whole peppercorns
- Salt
- 2 Cans cream of mushroom soup
- 1 to 2 Tablespoons Knorr liquid seasoning or soy sauce
- 1 Large can whole mushrooms, drained
- 1/2 Stick of butter
INSTRUCTIONS:
- In a large stock pot, place the lengua and cover completely with water (do not season), boil until the white filament becomes more visible and easy to peel. This would probably take 30 minutes to 45 minutes depending on the size of your lengua.
- Remove the lengua from the boiling liquid. Discard the liquid.
- Cool the lengua but never, ever, immerse in cold or running water. It will toughen the meat because it will abruptly stop the cooking process.
- Once the lengua is cooled, peel off the white filament. Discard filament. This is a very important step, please take time to do the first four steps before proceeding.
- Once the filament has been removed, boil water, onions, laurel leaves and peppercorn in a large stockpot or pressure cooker. Add the lengua to the boiling water. Season with a little salt.
- If using a pressure cooker, it will take about an hour to an hour and a half. For a slow boil in a regular stockpot, it will take maybe three hours or so, depending on the size of the lengua. I like it very tender so I tend to boil it longer.
- When the lengua is tender. Turn off heat. Remove the lengua from the broth, cool and carefully slice in discs, set aside. Do not discard the broth yet.
- In a separate pan, mix two cans of cream of mushroom soup and the equivalent of one to one and a half cans of hot broth from the lengua. Mix well until there are no more lumps. Simmer.
- To the mushroom mixture, add Knorr seasoning or soy sauce. Mix well.
- Carefully add the lengua to the mushroom mixture.
- Add the mushrooms and simmer in low heat. If the sauce is too thin disperse a tablespoon of cornstarch in cold water and add to the sauce while simmering. Do not simmer for too long, the sauce might burn.
- Add butter and turn off the heat. Mix slightly until the butter melts.
Source: Le Fang ,Le Kwatsa
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