1/2 kilo ox tongue, sliced thinly
oil for frying
1/4 cup margarine
3 cloves garlic, pounded
1/4 cup onions, slcied
1 cup potatoes, sliced
1/2 cup red pepper, cut into strips
1 cup soup stock
1/2 cup cream of mushroom powder
1 cup water
salt, vetsin, pepper to taste
2 tbsp. white wine
1/2 cup mushroom button, sliced

Boil ox tongue for 5 minutes. Throw away water. Peel off skin of tongue. Boil until tender. Fry in oil until brown. Slice into thin slices. Set aside. Saute garlic and onions in margarine. Add tongue, potatoes and red pepper. Add soup stock and simmer until potatoes are cooked. Add cream of mushroom powder dissolved in 1 cup water. Season to taste. Add mushroom buttons and wine. Serve hot.