Lomo con leche y cebolla
Otra receta de la familia!! Para comer bien y disfrutar de la comida no siempre en necesario pasarse horas cocinando.
Este es un plato que se hace relativamente rápido y el resultado es espectacular.
Todavía no encontrado a nadie que después de probarlo diga que no le gusta. Claro que, para gustos…(colores) sabores !
Desde que lo descubrí utilizo lomo ibérico, pero antes lo hacia con lomo normal y también queda bueno aunque algo más seco. Si os gusta se puede usar el trozo de “Dos colores” y siempre saldrá mas jugoso.
INGREDIENTES para 6 personas:
– 1 Kg y 1/4, más o menos, de lomo en un trozo
– 5/6 Cebollas grandes
– Leche
– Un vasito de jerez seco
– Aceite de oliva
– 300 Gr. de Champiñones
– Sal y pimienta negra
REALIZACIÓN:
En una cazuela que quepa bien el lomo de largo poner a calentar un fondo de aceite
Salpimentar el lomo y dorar bien por todos lados en la cazuela con el aceite.
Cortar la cebolla finita y ponerla sobre el lomo. Ha de quedar bien cubierto por la cebolla.
Dejar que la cebolla se vaya dorando dándole vueltas para que se dore toda. Cuando este bien oscura (No quemada!) echar el vasito de jerez y dejar que reduzca un poco.
Cubrir con la leche y dejar que reduzca cociendo a fuego lento.
Mientras cortar los champiñones en laminas y saltear en una sartén tapada con un poco de aceite a fuego lento. Cuando han soltado su agua y vuelve a estar solo el aceite y los champiñones doraditos salpimentar y reservar.
Cuando el lomo este tierno (Más o menos una hora) sacar y cortar en lonchas. El tamaño de las lonchas a vuestro gusto.
Poner sobre una fuente de servir y colocar los champiñones por encima.
Pasar la salsa por un pasapures y cubrir el lomo con ella.
También se puede servir la salsa sin pasar por el pasapures pero la textura no es la misma. O utilizar en vez del pasapures la batidora, pero la consistencia quedará cremosa y a mi no me gusta tanto.
Si al sacar el lomo la salsa no está espesita la podéis dejar reducir un rato más al fuego. La textura ideal, antes de pasarla por el pasapures, es de la cebolla bien dorada y la leche en grumos, sin demasiado liquido.
Creo que el acompañamiento ideal es un buen puré de patatas hecho en casa.
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