HUNGARIAN LECSó - PEPPER AND TOMATO STEW
This is a stewed mix of peppers, tomatoes and onions. It is sometimes called "Hungarian ratatouille". Lecsó comes in many variations and it can be served on its own, as a side or as a main dish, at any time of the day.
Provided by culinaryhungary
Categories Main Course
Time 27m
Number Of Ingredients 7
Steps:
- In a pot, sauté the thinly sliced onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
- Add the cubed tomatoes, cover and simmer for 5 minutes.
- Add the peppers (cut into medium sized pieces) and 1 teaspoon of sweet paprika powder, sprinkle with ground black pepper and cook for another 5-8 minutes. I do not like to overcook, because then the skin of the peppers cook off. Cooking tip: Do not burn the paprika, or it will become bitter.
- You can have it with bread, with eggs, rice or sausage.
HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW
Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.
Provided by Chef Czegeny
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
- Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
- Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
- Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
- Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
- Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.
HUNGARIAN PEPPER STEAK
This came from a weekly newspaper I recieve. This is not your typical pepper steak. Every time I decide to make pepper steak for supper, my husband insists I do this one.
Provided by Across the Ocean
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet, add beef, sliced onion, garlic.
- Stir until meat browns and onions are soft.
- In a large bowl combine ketchup, soy sauce, brown sugar, salt, paprika, mustard and water.
- Pour sauce over meat; cover and simmer for 2-2 1/2 hours.
Nutrition Facts : Calories 570.4, Fat 42.9, SaturatedFat 14.4, Cholesterol 115.7, Sodium 1519, Carbohydrate 12.8, Fiber 1, Sugar 9.4, Protein 32.9
STUFFED HOT PEPPERS
Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
Provided by Russ
Categories Appetizers and Snacks Spicy
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
- Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 8.1 g, Cholesterol 54.4 mg, Fat 20.6 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.6 g, Sodium 1041.3 mg, Sugar 0.5 g
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