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.
LESCO
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Hungary.
Provided by CJAY8248
Categories Low Protein
Time 1h10m
Yield 1 recipe, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and quarter tomatoes. Core peppers and cut into 5-6 pieces lengthwise. Peel and slice onion. Brown onion in oil. Add paprika (stir rapidly and vigorously.) Add green pepper and tomato. Stew slowly over moderate heat. Salt to taste.
- Variations:.
- A.) To basic Lesco, add 1 clove garlic when browning onions. Add a few caraway seeds and 2 cubed potatoes.
- B.) To basic lesco, add polish sausage or frankfurters cut into chunks. This can be made with or without potatoes.
- C.) To basic Lesco, add potatoes and sausage. When done add 2 eggs and mix thoroughly.
Nutrition Facts : Calories 106, Fat 7.2, SaturatedFat 1.1, Sodium 8, Carbohydrate 10.4, Fiber 3.1, Sugar 5.6, Protein 1.8
HUNGARIAN LECSO
Pronounced LEH-cho, this is a simple but versatile sauce. It's unique flavor is derived from the hot peppers, which vary immensly in intensity of hotness, so use more or less peppers to match your taste. Lesco freezes beautifully and makes an excellent base for soups and stews, delicious on fish, or with pasta and rice with a dollop of sour cream. Adapted from Moosewood Restaurant Low Fat Favorites.
Provided by Sharon123
Categories Sauces
Time 25m
Yield 6 cups
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, saute the onions in oil for a few minutes.
- Stir well, add water, cover and increase the heat to high.
- Cook for 5 minutes, stirring frequently.
- Add bell peppers and hot peppers and lower the heat to medium.
- Continue to cook, covered, stirring often, for 5 minutes.
- Add the tomatoes, mix well, and simmer for 15 minutes, until onions and peppers are quite soft.
- Add salt to taste.
Nutrition Facts : Calories 94.9, Fat 1.2, SaturatedFat 0.2, Sodium 13, Carbohydrate 20.6, Fiber 4.5, Sugar 10.4, Protein 3
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