Beef tongue with nuts

Required Products:

1 kg Boiled beef tongue peeled

4 Art. l. wheat flour
some flour to choose? we'll show

4 glass broth

4 Art. l. butter

3 Art. l. sugar

50 g wine vinegar of 3%

1/2 glass seedless raisins

3 Art. l. grated orange zest

1/2 glass crushed walnuts

20 g parsley and dill

Salt to taste

Melt butter; stirring, add flour and fry until golden brown. Without stopping stirring, pour a thin stream of the broth, bring to a boil and warm over low heat for 5 minutes.

Separately, melt the sugar in the vinegar and boiled down to a light brown color, pour with stirring in the sauce. Add the raisins, orange zest (previously scalded with boiling water), walnuts, salt and mix.

Language cut into thin slices, warm up in the remaining broth and place on a platter. Before serving pour the sauce and complete with greenery.