For the heart and tongue Weinviertel style, boil the heart and tongue in a little salted water until soft.
Cut the onion and fry it in oil. Add the root vegetables cut into slices and fry them.
Cut the heart, tongue and mushrooms into slices and add them. Season with salt and pepper and add the cooking juices. Let everything boil down well and, shortly before serving, thicken with sour cream.
Then serve the heart and tongue hot.
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