Wölpinghausen specialties
Schaumburg tongue ragout
Tongue ragout is not a loud recipe, but that is exactly where its appeal lies. When it is cooked properly and served with a well-rounded sauce, it appears classic, special and much more delicate than many people first expect.
Timing
- Preparation: approx. 20 minutes
- Cooking and brewing time: approx. 20 minutes
- Total: approx. 40 minutes
- Can be combined well with a potato side dish as a Sunday dish
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 595 kcal
- Protein
- ≈ 39.1 g
- Carbohydrates
- ≈ 8.3 g
- Fat
- ≈ 44.4 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 1 carrot · ≈ 80.0 g
- 1 small piece of celery · ≈ 100.0 g
- 2 tbsp butter · ≈ 27.3 g
- 2 tbsp flour · ≈ 20.0 g
- 1 tbsp lemon juice · ≈ 15.0 g
- 800 g cooked beef tongue or veal tongue · ≈ 800 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g cooked beef tongue or veal tongue
- 1 onion
- 1 carrot
- 1 small piece of celery
- 2 tbsp butter
- 2 tbsp flour
- 200 ml cooking broth or beef stock
- 100 ml cream
- 1 tbsp lemon juice
- 1 tbsp capers, optional
- Salt
- pepper
- optional: some Worcestershire sauce or nutmeg
Instructions
- Cut the tongue into bite-sized slices or cubes and remove any remaining skin if necessary.
- Finely dice the onion, carrot and celery and slowly sauté in butter.
- Sprinkle flour over it and sauté briefly without letting it get dark.
- Deglaze with broth or stock and bring to the boil while stirring to form a smooth sauce.
- Stir in the cream and let the sauce simmer gently for a few minutes.
- Add tongue and optional capers and let everything simmer over low heat.
- Season with lemon juice, salt, pepper and, if necessary, a little Worcestershire sauce.
- Serve with potatoes, rice or buttered spaetzle.
