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18.1.10

POTATO PEPPER STEW - LECSÓS BURGONYA


Lecsó is the start of many good things and this dish happens to be one of them. Lecsó is used all year around, but nothing beats fresh Hungarian lecsó. You had to be daft not knowing yellow wax was in season. The delicious aroma of lecsó cooking would surely seduce you as you passed by an open window… It seemed all of Pest would be in lecsó mode for weeks.

2 red potatoes
3 Tbsp oil
1/2 onion, diced
2 garlic cloves, minced
2 Tbsp Hungarian Paprika
salt and pepper
3 tomatoes
3 yellow peppers
3 European wieners*, sliced

• Peel the potatoes, wash, and cut into quarters.
• In a medium sized pot sauté the diced onions until soft.
• Remove from heat and mix in the paprika.
• Add potatoes to the onions and return pot to the stove.
• Salt and pepper it to taste.
• Pour water on the potatoes quarter way up.
• Bring to slow simmer and cover.
• While the potatoes simmer, wash the peppers and the tomatoes.
• Remove the pepper cores and discard.
• Slice the peppers into thick chunks.
• Quarter the tomatoes.
• When the potatoes are half cooked, add the peppers and tomatoes.
• Bring back to simmer.
• With the lid off sauté the potato lecsó until the potatoes are tender.
• Add the wieners, cover and turn off heat.
• Let stand for 5 minutes and serve.

*Please, never use hot dogs in a Hungarian dish.

2 comments:

  1. Anonymous29.8.16

    When do you add the sliced European wieners?

    ReplyDelete
  2. Thank you for noting the oversight. Omission corrected.

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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