|HUNGARIAN MIXED PEPPER STEW
WITH KOLBÁSZ and RICE
|1 fresh tomato
||3 Hungarian White peppers
||½ tsp pepper
|1 14 oz can stewed tomatoes (whole)
||1 Hot Banana Pepper
||¼ tsp sweet paprika
|¼ cup tomato paste
||3 Red peppers
||⅛ tsp hot paprika or
|1 tsp salt
||1 Green bell peppers
||1 tsp Hot Chili Pepper Flakes
|3 med onions
||2 tbsp oil or fat
|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.
|AS SEEN ON CTV's COOKING SEGMENT
OCTOBER 15, 2009 12:00 PM
Helen & Clara Czegeny - from
Helen's Hungarian Heritage Recipes Cookbook
METHOD: Prepare all peppers, core, devein and cut into 4-6 long narrow wedges. If using fresh tomatoes:
cut tomatoes, skins on and stew along with peppers and onions. Cut onions into ½ moon slices. Place
onions and peppers into large shallow pan (Dutch Oven) with oil/fat on high heat. Stir-fry until it becomes like
a stew, cooked, but still firm; about 6-8 minutes. Then, add all seasonings, stewed tomatoes and paste. Let
simmer until all flavours are melded; about 4-6 minutes. Hint: You can use pepper flakes instead of fresh
hot peppers. Also – you can use assorted variety of peppers – fresh local to give colour and texture.
Serving Suggestion: Serve with fluffy white rice 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 lot of dishes.
METHOD: In a medium saucepan, heat oil and sauté rice in oil/butter for a few minutes – stirring – until
translucent. Add salt , water stirring to blend. Bring to boil, cover and reduce heat to a lively simmer for
15-20 minutes. When rice is done, remove from heat and use a fork to separate rice kernels into fluffy
mounds before serving. (Note: Jasmine rice is by far the most beautiful rice for side dishes to main
dishes.) Perfect rice everytime!
|1 cup long grain rice
|1 tsp salt
|1 1/3 cup water
||1 tbsp butter/oil (combo)
|1 pair Hungarian Kolbász
||1/2 cup water
Prepare Lecso previous recipe, except add 1 pair diagonally sliced Hungarian Sausage - Kolbász into the
pepper stew and let it stew together.
Hint: If sausage is too dry – stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes
before adding to peppers. (Add both stewing liquid and sausage to the peppers).
Serving Suggestion: Serve with fresh Hungarian bread or alongside white rice.
Chef Clara Czegeny
|Dream Machine Publications
Paris, Ontario, Canada
Helen's Hungarian Heritage Recipes© Cookbook ™
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ALL Rights Reserved.
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Created December 2005
Last Updated April 11, 2012
|Helen's Hungarian Heritage Recipes ™©2005
|BY CANADIAN BESTSELLING COOKBOOK
Clara Margaret Czegeny & Helen Irene