Hungarian Pepper Steak Food

HUNGARIAN TOMATO-PEPPER STEW (LECSó)

Steps:

• Gather the ingredients.
• In a large skillet, sauté the onion in bacon fat or oil over low heat for 5 minutes.
• Add pepper strips and cook another 15 minutes.
• Add tomatoes, sugar, salt, and paprika, and cook for another 25 to 30 minutes, stirring occasionally, or until the mixture resembles chunky tomato sauce.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

PEPPER STEAK

Steps:

• Slice the beef into 3 inch strips 1/4 inch wide.
• Heat 1 T.
• oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
• Remove with a slotted spoon.
• Add remaining oil and saute the beef until browned.
• Remove with a slotted spoon.
• Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
• Return beef, onion and garlic to skillet and simmer for 30 minutes.
• Add celery, bell pepper and tomatoes.
• Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
• Dissolve the cornstarch in cold water.
• Stir into the skillet stirring constantly until thickened around 2 minutes.

HUNGARIAN GREEN PEPPER STEW (AKA: LETCHO)

Steps:

• Cut bacon slices into smaller pieces and fry them in the same pot you're going to use for cooking the stew.
• Add and heat oil.
• Add diced onions. Cook onions on medium high heat until caramelized. Stir frequently, don't let them burn.
• As soon as the onions are done, add the peppers.
• Add salt, black pepper, garlic, caraway seeds and paprika.
• Stirring constantly, cook for a couple of minutes.
• Add tomatoes.
• Add a cup of water.
• Cover pot and simmer until peppers are done to your taste, 10-20 minutes.
• Add more salt and black pepper if needed.
• You might also have to add more water during the cooking process or evaporate extra liquid at the end. This depends on how juicy the tomato was and on the way you're going to serve the dish.
• If you like sausages, add about 1 lb. of sliced Polish Sausages or mini-smokes to the browned onions. Do not use uncooked sausages.
• Stir and fry sausages for 5 minutes before adding the peppers. Add less salt to the dish.
• You can thicken the stew with one or two eggs (scramble them first) at the end of the cooking process. Mix well.

HUNGARIAN PEPPER STEAK

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.

HUNGARIAN STEAK SOUP

Steps:

• Pat the meat dry.
• Trim away any excess fat and cut the meat into 3/4-inch cubes.
• Cut the onion in half and coarsely chop one half.
• Thinly slice the other half and set aside.
• Core, seed, and cut the bell peppers in half.
• Cut one half of each pepper into chunks and the other half into 1/4-inch strips.
• Set aside.
• Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
• Ad half the meat and brown on all sides, about 4 minutes.
• Transfer to a bowl with a slotted spoon.
• Add the remaining meat and repeat.
• Add the chopped onion and bell pepper chunks to the pot.
• Stir frequently until the vegetables soften, 4 to 5 minutes.
• Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute.
• Pour in the beef broth.
• Add the bay leaves garlic, and tomato paste.
• Return the meat and accumulated juices to the pot.
• Cover and seal the pressure cooker, if using, and bring to full pressure over high heat.
• Regulate the heat and cook for 20 minutes.
• If using a saucepan, simmer partially covered for 1 to 1 1/2 hours.
• Release pressure and uncover the cooker.
• The meat should be cooked through and tender.
• If not, re-cover the pan, bring back to full pressure and cook for 5 minutes more.
• Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot.
• Pick out the meat cubes in the colander and return to the pot.
• Discard the bay leaves and vegetables In the colander as well as any remaining in the pot.
• Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat.
• Bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes.
• Meanwhile, bring water to a boil in a large saucepan.
• Add the salt and noodles and cook until the noodles are just tender.
• Drain the noodles.
• Spoon 1/2 cup of noodles into each of 6 soup bowls.
• Ladle the hot soup over the noodles and serve at once.
• Pass the sour cream at the table.
• Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.

HUNGARIAN-STYLE BEEF WITH BELL PEPPERS AND CARAWAY

Steps:

• Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
• Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.