Letcho Food

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HUNGARIAN GREEN PEPPER STEW (AKA: LETCHO)



Hungarian Green Pepper Stew (Aka: Letcho) image

Make a fast, inexpensive and amazingly versatile meal out of green or yellow peppers. This is a vegetarian variation of the world famous Hungarian dish, the Gulash. If you're not a vegetarian, add some bacon and sausage to the stew. Serve this tasty dish on a bed of rice, noodles, duplings, or with a slice of fresh bread.

Provided by kaytee533

Categories     Stew

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs green peppers or 3 lbs yellow peppers, but not bells, quartered
1 large tomatoes, peeled and cut into 8 pieces
1 large onion, diced
3 -4 tablespoons oil
2 slices bacon (optional)
1 teaspoon salt
1 teaspoon paprika
black pepper
1 garlic clove, minced (optional)
1/2 teaspoon caraway seed (optional)

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.

Nutrition Facts : Calories 183.8, Fat 11, SaturatedFat 1.6, Sodium 595.2, Carbohydrate 21.7, Fiber 7.1, Sugar 11, Protein 3.8

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.

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

A rich Green Bell Pepper stew. Very warming on a cold day. It comes from Hungary and is a typical peasant meal.

Provided by Robert Butler

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 large onion, chopped
3 tablespoons olive oil
7 large yellow bell peppers or 7 large red bell peppers, cut into 1 inch squares (or combination)
3 large peeled tomatoes, chopped
3 cloves garlic, chopped
1/2 teaspoon chili
1 chorizo sausage, sliced into thin rings

Steps:

  • In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
  • Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
  • Add bell peppers and mix well with onions, garlic& sausages.
  • Add salt and pepper, to taste.
  • Turn heat down and add Tomatoes.
  • Let simmer until the peppers are soft.
  • Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.

Nutrition Facts : Calories 258.8, Fat 16.7, SaturatedFat 3.8, Cholesterol 13.3, Sodium 206.2, Carbohydrate 23.2, Fiber 7.2, Sugar 12.1, Protein 7.9

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