Beef tongue with tomato sauce

Nyelv Paradicsom Martassal


3-4 lbs fresh beef tongue
enough water to cover tongue
salt
3 or 4 bay leaves
1 stalk celery with leaves
1 onion
1 tsp peppercorns

tomato sauce
2 - 6oz cans tomato paste
1 can (10 oz) condensed tomato soup
1/2 cup water (give or take)
1/4 tsp thyme

Add tongue to pot and cover with water. Simmer
few hours or until tongue is tender when pierced
with fork. Remove and cool on platter. When cool
enough to handle remove skin, cut away roots,
gristle and small bones at large end. Cut tongue
in 1/4 inch slices and lay in a skillet on the side. Mix

together ingredients for sauce and pour over tongue

and simmer 20 minutes, serve with dumplings.