Put on the garlic glass, onion, carrot and green pepper, chop at vel 4. Add the oil and program 20 min, varoma, spoon vel. Add the flour, 1 min, varoma, vel spoon. Throw the wine and another min at the same temperature and vel. Add the broth and schedule 30 min, varoma, vel 3. When 5 min are missing to add the tomato through the mouth and put it back until the time ends. Remove the varoma and let the sauce temper to be able to crush at vel max, to be very fine. Place the tongue fillets in a casserole, put the sauce and boil the set for about 8 people
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| Ingredients to make language in Spanish sauce: |
| 1 cooked and cut veal tongue in fine fillets 1 clove of garlic 200 gr of onion 50 gr of carrot 30 gr of Italian green pepper 30 gr of oil 20 gr of flour 50 ml of white wine (1 /2 Cubilete) 1 liter of meat broth (or 1 liter of water 1 broth pill) 200 gr of crushed or fried tomatoes, to taste |
