"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lecsó (pepper stew) Recipe

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This recipe for Lecsó (pepper stew), by , is from The Mogyordy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 tT bacon grease or oil
2 medium onions, sliced
1 pound Hungarian sweet yellow and red peppers
14 oz can stewed tomatoes
1 t sugar
1 t salt (less if using sausage)
1 T sweet Hungarian paprika
Hungarian Keilbasi(sausage) option

Directions:
Directions:
1. Cut peppers and onions into 1/4-inch strips
2. In a large skillet, saute the onion in bacon fat or oil over low heat for 5 minutes.
2. Add pepper strips and cook another 15 minutes.
3. Add tomatoes, sugar, salt and paprika and cook for another 25 to 30 minutes, stirring occasionally.
use a slotted spoon, stirring gently not to break up the peppers!
Variations
Serve with white sticky rice or potatoes.
Add 1 pound diagonally sliced Hungarian kielbasi last 20 minutes of cooking.

 

 

 

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