Ox Tongue Stroganoff 俄國蘑菇汁燴牛脷

A Cantonese cafe classic made Russian-style: fork-tender ox tongue simmered in a rich mushroom stroganoff sauce with red wine and sour cream, frozen for an easy stovetop reheat.

Ingredients: ox tongue, mushroom, carrots, onion, parsley, flour, butter, red wine, garlic, shallots, sour cream, dill pickle, thyme, bay leaf, black pepper, sea salt

食材：牛脷、蘑菇、紅蘿蔔、洋蔥、歐芹、麵粉、奶油、紅酒、大蒜、紅蔥頭、酸奶油、蒔蘿醃黃瓜、百里香、月桂葉、黑胡椒、海鹽

Keep Frozen 冷凍保存

How to Cook / Reheat 烹調方法

1. Defrost overnight in the refrigerator or in the microwave, then reheat in a covered saucepan over low to medium heat until hot (approx. 8 mins).

   隔夜解凍或使用微波爐解凍，蓋上鍋蓋，以小火至中火加熱至熱透（約 8 分鐘）

Net Wt. 450g 淨重450克。

FAQ

Is ox tongue tender in this dish? Yes — it's simmered until fork-tender, then finished in a rich mushroom and sour cream stroganoff sauce.

Does this need to be thawed first? No, but defrosting overnight in the refrigerator or in the microwave will shorten the reheat time.

Is this served with rice or pasta? This dish is the stroganoff and ox tongue only — pair it with steamed rice, mashed potatoes, or your own pasta.