Lidah Sapi Saus Keju (Beef Tongue with Cheese Sauce) ala Bundakeia
Ingredients:
- 1 kg cooked beef tongue, sliced to your preference
- 1 clove of onion, thinly sliced
- 5 cloves of garlic, roughly chopped
- 3 tablespoons margarine
- 2 tablespoons tomato sauce or tomato paste
- 200 ml fresh milk
- 40 grams cheddar cheese, grated
- Salt, white pepper, and ground nutmeg to taste
Preparation Steps:
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Sauté the Aromatics: Begin by heating the margarine in a large pan over medium heat. Once melted, add the thinly sliced onion and roughly chopped garlic. Sauté these ingredients until they become fragrant and translucent, creating a flavorful base for the sauce.
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Incorporate the Milk: Gradually pour the fresh milk into the pan, stirring continuously to ensure it blends smoothly with the sautéed onions and garlic. Allow the mixture to come to a gentle simmer, which helps to meld the flavors together.
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Add Tomato and Seasonings: Once the milk mixture is gently simmering, introduce the tomato sauce or paste. Stir well to combine. Season the sauce with a pinch of salt, a dash of white pepper, and a sprinkle of ground nutmeg. Continue to stir until the sauce reaches a uniform consistency and begins to boil gently.
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Combine with Beef Tongue: Add the pre-cooked and sliced beef tongue to the pan. Stir to ensure that each piece of beef tongue is well-coated with the rich, savory sauce. Allow the mixture to cook until it reaches a gentle boil once more.
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Finish with Cheese: Finally, sprinkle the grated cheddar cheese into the pan. Stir continuously until the cheese has fully melted and incorporated into the sauce, which will now be slightly thickened and rich in flavor.
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Serve and Enjoy: Allow the sauce to simmer until it has thickened to your desired consistency. Once ready, remove from heat and serve immediately. This creamy, savory dish pairs wonderfully with steamed vegetables, mashed potatoes, or a simple side salad.
Nutritional Information (per serving):
- Calories: Approximately 250-300 kcal
- Protein: 15-20 grams
- Carbohydrates: 5-10 grams
- Fat: 15-20 grams
Cooking Tips:
- For an extra touch of richness, consider substituting half of the fresh milk with heavy cream.
- Adjust the seasoning to taste; a dash of smoked paprika can add a delightful depth of flavor.
- If you prefer a smoother sauce, blend the sauce before adding the beef tongue.
Serving Suggestions:
- This dish is best enjoyed with a side of creamy mashed potatoes or a medley of roasted vegetables.
- For a more balanced meal, serve with a fresh, crisp green salad drizzled with a light vinaigrette.
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