Lengua in Mushroom Sauce

Lengua in Mushroom sauce is a rich and flavorful ox tongue dish. Its creaminess reminds me of beef stroganoff – pasta or mashed potatoes are a good idea for sides. Steamed rice will work too, but make sure to have at least an extra cup – you’ll definitely need it.
Ingredients:
2 lbs ox tongue (lengua); cleaned, boiled until tender, skinned, and sliced
12 pieces fresh white mushrooms, sliced
10 ounces cream of mushroom condensed soup
3 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water

Cooking procedure:
1. Heat a cooking pot then melt-in the butter.
2. Pan-fry the sliced ox tongue in medium heat for about 4 minutes per side.
3. Remove the fried ox tongue and set aside.
4. On the same cooking pot using the remaining butter, sauté garlic and onion.
5. Add the sliced mushrooms and cook for 2 minutes.
6. Add salt, ground black pepper, cream of mushroom soup, and water then stir. Cook for 3 minutes.
7. Put-in the pan-fried ox tongue and stir. Simmer for 20 to 30 minutes in low to medium heat (add water as needed).
8. Turn-off heat then transfer to a serving plate.
9. Serve with mashed potato or rice.
10. Share and enjoy!