Lecho

LETCHO



Letcho image

Letcho is a very flavorful Slovakian dish served over rice. Its easy, filling and a great comfort food my whole family enjoys - especially my daughter Natasha.

Recipe From allrecipes.com

Provided by STARLENA1

Categories     Main Dish Recipes

Time 35m

Yield 5

Number Of Ingredients 7

2 tablespoons vegetable oil
2 onions, sliced
2 green or red bell peppers, seeded and chopped
1 pinch salt and pepper to taste
2 teaspoons mild paprika, or to taste
4 tomatoes, chopped
9 ounces hot pepperoni sticks or summer sausage, sliced
Calories344.6 calories
Carbohydrate10.7 g
Cholesterol52.9 mg
Fat28.1 g
Fiber3.1 g
Protein13.3 g
SaturatedFat8.4 g
Sodium841.5 mg
Sugar5.7 g

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onions and green peppers; cook and stir until soft. Season with salt, pepper and paprika. Put in tomatoes, cover and simmer for about 5 minutes.
  • In a separate skillet, fry the pepperoni or sausage until browned. Mix into the pan with the tomatoes. Cover and simmer for 5 more minutes. Serve over hot cooked rice.

HUNGARIAN LECSO



Hungarian Lecso image

This is a traditional Hungarian vegetable and meat dish that has been 'Americanized' into a thick stew. My grandmother used to make this for me. This is the easiest recipe to make, even if you're not a good cook! It has quick preparation time and it is liked by everyone who tries it!

Recipe From allrecipes.com

Provided by KDOYLE

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 10

6 large unpeeled new potatoes, cubed
1 tablespoon butter
2 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
1 pound smoked sausage, sliced
1 (8 ounce) can stewed tomatoes
1 (12 ounce) jar tomato, onion and garlic spaghetti sauce
1 tablespoon paprika
1 cup water
Calories401.8 calories
Carbohydrate36.5 g
Cholesterol42.4 mg
Fat21.2 g
Fiber5.1 g
Protein16.9 g
SaturatedFat7.9 g
Sodium1088.8 mg
Sugar8.6 g

Steps:

  • In a large pot over medium heat cook potatoes in butter with garlic, stirring frequently, not allowing garlic to burn. Stir in onion, bell pepper, sausage, tomatoes, spaghetti sauce, paprika and water. Cover, reduce heat and simmer until potatoes are just tender, 20 to 30 minutes.

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW



Hungarian Lecso - Pepper, Sausage and Tomato Stew image

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.

Recipe From food.com

Provided by Chef Czegeny

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons fat (bacon) or 2 tablespoons lard (bacon)
3 medium onions
3 red peppers
3 hot white hungarian bell peppers
1 hot banana pepper
1 green bell pepper
1 fresh tomato
1 (14 ounce) can stewed tomatoes (whole)
1/4 cup tomato paste
1/4 teaspoon sweet Hungarian paprika
1 dash hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 lb Hungarian sausage (Kolbasz)
1/2 cup water

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 LETCHO



HUNGARIAN LETCHO image

Recipe From epicurious.com

Categories     Sausage

Yield 5 people

Number Of Ingredients 10

4 cups of water
2 tbsp of Olive oil
one package of Kielbasa. In the store I found the
Hillshire Farm Polska Kielbasa. (Don't by Stonyfield brand)
3/4 of one large onion
4-5 big light green peppers or 5-7 small light green peppers
3 medium sized Tomatoes diced, or one can of diced no salt added Tomatoes
1/8 to 1/4 tsp of salt
1/4 tsp of pepper
1/4 tsp of Paprika

Steps:

  • Boil water in medium pot. While you are waiting for the water to boil, remove the skin on the Kielbasa. If it is too thin to peel, then add slit or poke holes on the Kielbasa with a fork to account for expansion in the boiling water. Boil the Kielbasa for about 30 minutes. Slice the peppers and the onion in thin long strains. In a 2 inch deep saute pan add the oil until it is hot. Saute the onions for about 2-3 minutes. Add the peppers and then saute for another 5-7 minutes. Add the diced Tomatoes, salt, pepper and paprika. Allow it to boil on low heat for about 10 minutes. After the Kielbasa is done boiling, dump the water. wait for the Kielbasa to cool down. If you have not already removed the skin prior to boiling, now it is just as great of an opportunity to finish peeling it.. Once the skin is removed, then slice the Keilbasa in to 1/4 inch thick pieces. Once the Letcho has boiled for 10 minutes, add the sausage. Mix it all together and allow it to cook for another 10 minutes on low heat.

LECHO (LECSÓ)



LECHO (LECSÓ) image

Recipe From epicurious.com

Categories     Vegetable     Quick & Easy

Yield 2 people

Number Of Ingredients 7

2 tbs. bacon, lard or oil;
2 medium sliced onions;
2 lbs. of yellow sweet banana peppers, seeded and sliced. (Do not use green bell peppers -- they have no flavor and will turn to pulp.)
3 large, very ripe tomatoes, peeled and diced. (If you cannot get good tomatoes you can use canned tomatoes if you drain them well.)
0.5 tbs. sugar;
0.5 tbs. salt;
1 tbs. paprika.

Steps:

  • Heat lard, add sliced onion, and cook over very low heat for 5 minutes. Add green pepper slices and cook for an additional 15 min. Add tomatoes, sugar, salt and paprika. Cook for 10 to 15 min. longer. Adjust sugar and salt to taste. *If you are going to put sausage into it, reduce salt. Lecsó can be frozen successfully.

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