STUFFED BEEF TONGUE

• Ingredients:

1. 1 beef tongue;
2. 250 gr.smoked bacon;
3. 250 gr.pork neck;
4. 200 gr.champignons;
5. 200 ml.sour cream;
6. parsley;
7. pepper grains;
8. laurel leaves;
9. oil;
10. salt and pepper.

• Preparation:

Boil the beef tongue with laurel leaves and pepper.
Boil for 2 hours.
Cut the smoked bacon and pork neck
into cubes and fry them.
Add chopped mushrooms, chopped parsley,
salt and pepper and mix.
Peel and cut the cooked beef tongue in half lengthwise.
Then carve the insides with a knife.
Cut the insides of the beef tongue and add them in a pan
with the smoked bacon and pork neck.
After it's fried,stuff the two halves of beef tongue.
Unite the two halves and wrap them with bacon.
Then tie them with cooking string and arrange them
in a roasting pan.Pour with soup and bake
30 min.temperature of 392 degrees F (200 degrees C).
Once ready,remove from pan and remove the cooking string.
Put the remaining liquid from the roasting pan in a frying pan
Add sour cream and chopped parsley and mix.

• Serving:

At first put the remaining mixture,which fill the beef tongue,
then put the two halves of beef tongue.
Pour with sauce the pieces of beef tongue
and decorate with parsley.