Ox Tongue Stroganoff with Pasta 俄國蘑菇汁燴牛脷意粉

A Cantonese cafe classic made Russian-style: fork-tender ox tongue simmered in a rich mushroom stroganoff sauce with red wine and sour cream, served over pasta and frozen for an easy oven or microwave meal.

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

食材：牛脷、蘑菇、紅蘿蔔、洋蔥、香菜、麵粉、牛油、紅酒、大蒜、紅蔥、蒔蘿醃黃瓜、酸奶油、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. Preheated oven at 350F Cover with foil, bake for 25 - 35 mins

   預熱烤箱至 350°F，蓋上鋁箔紙，烘烤 25-35 分鐘

2. Microwave on high for 4 - 5 mins
   

   微波高火加熱 4-5 分鐘

Net Wt. 550g 淨重550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, it can be baked or microwaved straight from frozen; thawing overnight in the refrigerator will shorten the reheat time slightly.

Is pasta included? Yes — the pasta is packed together with the stroganoff and ox tongue, ready to reheat as one dish.