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.

Steps

Method: in a heavy , straight-sided saut pan or a casserole , melt three generous tablespoons of delicious lard.

Prepare all peppers , core , devein and cut into 4-6 long narrow wedges.

Cut onions into 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 kolbsz 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 its not too dry.

Other sausage variations like debrecen are ideal , but the drier ones , like the gyulai sausage are exceptionally delicious.

Let simmer until all flavours are melded.

About 4-6 minutes.

Warning when you are stirring , use a wooden slotted spoon so as not .

Ingredients

fat, onions, red peppers, bell peppers, hot banana pepper, green bell pepper, fresh tomato, stewed tomatoes, tomato paste, sweet hungarian paprika, hungarian paprika, salt, pepper, sugar, hungarian sausage, water