Bakonyi gombás - lomo con champiñones de Bakony - comida húngara

Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to make a special dish, Bakonyi gombás - lomo con champiñones de Bakony - comida húngara. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Bakonyi gombás - lomo con champiñones de Bakony - comida húngara is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bakonyi gombás - lomo con champiñones de Bakony - comida húngara estimated approx 1 hora.

To get started with this particular recipe, we have to first prepare a few components. You can cook Bakonyi gombás - lomo con champiñones de Bakony - comida húngara using 12 ingredients and 5 steps. Here is how you can achieve it.

Potente, fácil y rápido. Se puede servir con pasta, pasta maravilla, patatas, como más guste. El nombre viene de una región montañosa de Hungría. Bakony está al norte del lago Balaton.

Ingredients and spices that need to be Make ready to make Bakonyi gombás - lomo con champiñones de Bakony - comida húngara:

1. 1 kg lomo de cerdo
2. 500 gr champiñones
3. 1 pimiento rojo
4. 200 gr serrano (taquitos)
5. 3 chalotas
6. 2 ajos
7. 400 ml nata para cocinar
8. Sal
9. Pimienta
10. Pimentón
11. Harina
12. Manteca

Instructions to make to make Bakonyi gombás - lomo con champiñones de Bakony - comida húngara

1. Corto la pieza de lomo y sazono los trozos con sal, pimienta y un poco de harina.
2. En una cazuela pongo un poco de manteca de cerdo y a fuego lento dejo la carne a que se cocine bien. Tardará unos 20 minutos. Si se quema mucho mejor taparlo porque los filetes son muy gruesos y necesitan bastante tiempo para que se queden blandos.
3. Corto las chalotas, los ajos, el pimiento rojo y los champiñones mientras.
4. Cuando la carne esté lista, la guardo aparte, y en la misma cazuela pongo las chalotas, los ajos y el serrano, luego le añado el pimiento rojo y después los champiñones.
5. Cuando todo esté cocido y ya se haya soltado su jugo le añado 2 cucharadas (soperas) de pimentón dulce, lo remuevo bien y le echo la nata para cocinar. Lo dejo hervir una vez más, le vuelvo a meter la carne y ya está lista la salsa al estilo Bakony.

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