Zucchini Lecso 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.
Nutrition Facts : Calories 93 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 536 mg, Sugar 6 g, Fat 5 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 0 g
ZUCCHINI LECSO
Lecso is of a Hungarian origin, and the original version contains a lot of those small, very hot peppers. I prefer a milder version.
Provided by Ula Kapala
Categories Peppers
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop all the vegetables.
- Fry them separately for 3-5 minutes on a medium heat, then put them in a large pot.
- When they all are in the pot, mix them, add garlic and tomato paste.
- If the mixture is too thick, add a little water.
- Add piment, salt and pepper to taste.
- Simmer for 20 minutes on a low heat.
- Serve in small bowls, along with rice, meat, or actually whatever you like.
Nutrition Facts : Calories 143, Fat 1.1, SaturatedFat 0.2, Sodium 413.4, Carbohydrate 31.9, Fiber 7.9, Sugar 18.1, Protein 7.2
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