Lecso Food
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 LECSO
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!
Provided by KDOYLE
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 36.5 g, Cholesterol 42.4 mg, Fat 21.2 g, Fiber 5.1 g, Protein 16.9 g, SaturatedFat 7.9 g, Sodium 1088.8 mg, Sugar 8.6 g
LECSO
This Hungarian capsicum stew is easy to prepare and yummy. Serves 6 as a side dish, delicious with fried food eg. Schnitzel or fried mushrooms and potatoes.
Provided by Svetlana Sixveesix
Categories Peppers
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry onions gently in the oil until translucent.
- Add the capsicums and simmer with the lid on for 15 minutes until going soft.
- Add the tinned tomates and seasonings and simmer for another 15 minutes until everyting is soft, adjust seasonings and serve.
Nutrition Facts : Calories 108.6, Fat 5.2, SaturatedFat 0.8, Sodium 588.9, Carbohydrate 15.9, Fiber 4.1, Sugar 9.7, Protein 2.3
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