Nations Best® Recipes
Basque-Style Tongue with Smoked Paprika
4
Smoked paprika is the current darling in the spice aisle. From the Basque region the mountainous area that straddles the borders of France and Spain - it lends a rich sweetness and smokiness that complements Nations Best® Tongue perfectly. For even more pizzazz, upgrade the white rice to saffron rice!
Meat Suggestions
Ingredients
- 3 Tbsp olive oil
- 1 c chopped onion
- 1 c chopped green bell pepper
- 1 Tbsp minced garlic
- 2 tsp smoked paprika
- 2 cans (each 14 1/2 oz) tomato sauce
- 1 can (4 oz) chopped pimentos
- 1 tsp sugar
- 1 lb -inch sliced Nations Best® Corned Beef Tongue
- Cooked white rice, for serving
Directions
- Heat the oil in a large skillet over medium-low heat. Add the onion, pepper, and garlic; cook, stirring occasionally, until softened and golden brown, 15 minutes. Sprinkle in the smoked paprika and cook, stirring, for 1 minute.
- Add the Tongue slices to the sauce and heat through, about 10 minutes. Serve over rice.
- Add the tomato sauce, pimentos and sugar. Simmer for 15 minutes.