Tongue w/Olives (Limba cu Masline)

Ingredients

• 1 large fresh (not pickled) beef tongue (or more, depending on the size; tongue shrinks a lot in cooking)
• 3 tbsp. margarine
• 2 large onions, chopped
• 1 clove garlic, minced
• 2 to 4 tbsp. flour (for a thicker sauce, use a bit more)
• 3/4 to 1 cup tomato sauce (the original used less, but I often use up the can)
• 1/2 cup white wine
• 2 tbsp. white vinegar
• 1-1/2 cups tongue stock
• 1/2 tsp. pepper
• 3/4 tsp. salt
• 1 bay leaf
• 3/4 tsp. powdered ginger
• 1 cup pitted black olives (if large, cut them in half)