Lengua Stroganoff Recipe

Place ox tongue, cinnamon, star anise, allspice, whole onion, and salt in a pot over medium-low heat. Add water to completely submerge ox tongue. Simmer until tender, about 4 to 5 hours.

Remove ox tongue from broth and peel off tough outer membrane. Slice crosswise into 1/2-inch-thick pieces then slice crosswise into 1/2-inch strips. Discard cooking broth.

In another pot, heat oil over high heat. Sauté mushrooms in batches. Add 1/4 cup chicken broth. Scrape bottom of the pan. Turn off heat. Set aside.

Melt butter in another pot over medium-low heat. Add chopped onions, tomato paste, and brown sugar; stir constantly until onions are browned. Stir in flour and mix well. Scrape bottom of the pot. Add wine and remaining chicken broth. Increase heat to medium-high. Bring mixture to a boil, whisking occasionally. Reduce heat to medium-low and simmer until mixture is thick, about 12 minutes. Whisk in broth from the mushroom mixture.

Take some liquid from the pot and mix with sour cream. Add sour-cream mixture to the pot. Season with salt and pepper. Add mushrooms and ox tongue strips. Mix well.

Serve over cooked noodles and garnish with chopped parsley.