Join 11,000+ other food lovers enjoying weekly recipes.

Beef Tongue in White Sauce

Beef Tongue in White Sauce is a dish that is very similar to Beef Stroganoff. The beef tongue chunks are even more tender than regular beef and the sauce is very creamy. This goes well with any grain, pasta or even mashed potatoes. Scroll down below to see how you can cut down cooking time with a Pressure Cooker.

Beef tongue in a creamy wine sauce in a red bowl.

Beef Tongue in White Sauce

This is my dad’s recipe and it’s something I always love when he makes it. He’s always made it this way: boiled it until tender perfection, then combined it with caramelized onions, garlic, and white cream sauce.

Sometimes he would serve it with cooked buckwheat, pasta or mashed potatoes. But sometimes, we would just eat it with a piece of crusty bread, dipping and mopping the delicious white sauce, then scooping the tender pieces of beef tongue. Also, you can serve it over crisped up mashed potato pancakes.Yum!

What does Beef Tongue taste like?

For those that have never tried tongue meat, you’re really missing out. It’s similar to pot roast beef chuck, but the meat is a lot more tender. Basically slow-cooked beef you would have to chew, but with beef tongue, it’s so tender that you barely have to.

How to serve Beef Tongue

Where I come from, beef tongue is served in a couple of ways. One is just slicing it cold, then serving it alongside all cold cuts.

Another is using the Beef Tongue in place of the regular beef chuck to make something like Beef Stroganoff, which is what this recipe is. Russians also make really good beef tongue aspic, but any choice you go with is a great choice!

Today, I want to encourage you to try Beef Tongue in white sauce, try it and you won’t regret it!

Looking for other Dinner ideas? Try these:

Beef Tongue in White Sauce

0 from 0 votes

Beef Tongue Recipe is a dish that is very similar to Beef Stroganoff. The beef tongue chunks are even more tender than regular beef and the sauce is very creamy.

Author: Marina | Let the Baking Begin
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: beef tongue
Calories: 524 kcal
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 servings


  • 1 Beef Tongue
  • 1 large onion peeled, whole
  • 1 large carrot peeled
  • 1 bay leaf
  • 10 peppercorns
  • 6-7 stems of parsley
  • Salt

White Sauce

  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup sour cream
  • 1 small onion diced
  • 2-3 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 1-2 cloves garlic crushed/chopped or 1/2 tsp. garlic powder
  • 1/2 tsp. ground pepper
  • Salt
  • 3 tbsp parsley rinsed and chopped


How to cook Beef Tongue on Stovetop

  1. Wash the tongue under cold running water. Place it in a large pot, cover with water and bring to boil.

  2. Reduce the heat to low and simmer for about 2 hours being vigilant to keep the meat submerged under water and to skim the top from impurities. You can place a smaller lid on top of the tongue to keep it submerged (by the weight of the lid). Add hot boiling water to the pot as it evaporates.

  3. After about 2 hours add the onion, carrot, peppercorns, bay leaf and salt and simmer for another 40 minutes to 1 hour. 

  4. When the meat is fork tender, remove it from the pot into a different bowl. Let it cool. Add the parsley to the stock and turn the heat off.

  5. Once the meat is cool enough to handle, peel off the outer tongue skin.

How to Cook Beef Tongue in a Pressure Cooker (Instant Pot)

  1. Place beef tongue into the pressure cooker pot and cover with water by about 2 inches. Also add the onion, carrots, peppercorns, bay leaf, salt, and parsley. 

  2. Set the pressure cooker to "Manual" and cook on "high" for 90 minutes. Then allow natural pressure release.

    Then, remove the tongue out of the broth and peel off the skin. Allow to cool.

To make Beef in White Sauce

  1. Cut the meat into 1/4 inch slices and then cut those slices into 2-inch strips.

  2. Heat the skillet with the butter, add the onion and sweat it, about 3-4 minutes.
  3. Add 2 tbsp flour and cook it in the butter, continuously mixing it with a spoon, about 2 minutes.

  4. Add the chopped beef tongue, 2 cups heavy cream, 1 cup milk and 1 cup sour cream, salt and 1/2 tsp pepper. Mix with a spoon until smooth and creamy. Add 1-2 crushed garlic.

  5. Let come to a boil and cook for another 3-4 minutes, continuously mixing with a wooden spoon to prevent scorching.
  6. Add the chopped parsley.  Mix. Serve right away.

Recipe Notes

Serve over mashed potatoes, pasta, rice or buckwheat.
The meat stock that's left over can be used to make a wonderful soup or reduced further to half it's amount, frozen in ice cube tray and used to add flavor to sauces.

Nutrition Facts
Beef Tongue in White Sauce
Amount Per Serving
Calories 524 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 25g156%
Cholesterol 184mg61%
Sodium 157mg7%
Potassium 551mg16%
Carbohydrates 7g2%
Sugar 3g3%
Protein 24g48%
Vitamin A 2600IU52%
Vitamin C 4.1mg5%
Calcium 133mg13%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!


Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 11,000+ other food lovers enjoying weekly recipes.


Leave a comment

Please give this recipe a STAR RATING

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Does anyone know how to make booyah with cow tongue and half and half. It’s a cream soup

    · Reply
  • Olga, I added a little more clarification, hope this makes sense now.

    · Reply
  • Olga

    Didn’t quite get step #8, where to add the parsley?

    · Reply

As seen in