1 large beef tongue (or 2 veal tongues)
1 tbsp. oil
3 or 4 sliced garlic cloves
Salt and pepper to taste
1/8 to 1/4 tsp. turmeric
Fresh chopped parsley (about 1/2 a bunch)
8 oz. sliced fresh mushrooms
1/2 cup water (approximately)
Boil tongue until tender, about 2 to 3 hours, depending on size. Peel and let cool. When cool, slice tongue into thin slices.
Heat oil in a large frying pan. Add garlic and saute on medium heat for 2 minutes. Add tongue slices and brown lightly. Season with salt, pepper and turmeric. Add parsley and mushrooms. Cook 3 or 4 minutes longer. Add water and cook until mushrooms are cooked through.