Beef Lengua with Corn and Mushroom in White Sauce

beef lenguaThis dish is a family’s favorite for all types of occasions and for countless of beef lovers out there, this is simple and easy to prepare while at home. There are actually different available cooking procedures over the Internet as you search, but my Beef Lengua with Corn and Mushroom in White Sauce is one of the best.

I consider using the slow cooking method to sustain the tenderness of the beef tongue and to produce the exact juiciness. It becomes more delicious to eat with the addition of whole kernel corn and mushroom, plus the creaminess coming from the added milk and cream.

Here is the procedure for Lengua with Corn and Mushroom in White Sauce:


  • 2 pieces of Beef Tongue (cleaned, boiled and slice into serving size)
  • 1 cup Whole Kernel Corn
  • 1 cup of slice or button Mushroom
  • 1 pack Cream of Mushroom (dissolve in water)
  • 1 large Onion (peeled and chopped finely)
  • 4 heads of Garlic (peeled, minced and chopped)
  • 2 bay leaves
  • 3 tablespoon of Butter
  • 4-6 cup of Water
  • 1 cup Evaporated Milk
  • 1 cup of Nestle Cream
  • Salt and pepper



In a deep pot over medium heat, combine the sliced beef tongue and right amount water then cover. Bring to boil for about 15-20 minutes and remove the skimming scum that floats on top of the boiling water.

When tender, drain the beef tongue in a strainer and then shred the meat using pork before rinsing well.

Next is to Discard liquid and wash the pot for the final cooking process.

Return the beef tongue on the heated pot and add enough water and then cover. Add the onion, garlic, bay leaves, peppercorn, and about 2 tablespoon of salt.

Over medium heat, bring to boil and let simmer for about 5-7 hours or until the meat becomes equally tender. Add more water as needed during cooking to cover the beef tongue.

When ready, drain the beef from liquid and reserve about 3 cups of the broth. Allow the tongue to slightly cool and cut the meat diagonally into ½ inches slices.

In a mixing bowl, combine the cream of mushroom and broth; stir well until blended properly and become smoother.

In a medium-sized casserole, melt the butter then put the beef tongue, the evaporated milk, add the mushroom and then stirring regularly for about 1-2 minutes.

Next is to add the mushroom broth soup mixture and bring to boil.

Lastly, season with the right amount salt and pepper to complete taste and continue cooking for about 10-15 minutes or until the sauce becomes creamy before topping the whole kernel corn.

In a large platter, transfer the cooked dish and enjoy eating with your family!


Image credit: Pinoy Town Hall

Post Author: admin_dishes

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