MY COOKBOOK

MY COOKBOOK
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29.8.10

PEPPER STEW WITH EGG BARLEY - LECSÓS TARHONYA


This dish is a variation for two nice meals, tarhonya and lecsó. It can be a vegetarian meal or served with spicy Hungarian sausage or the way I like it - with European wieners! For the lecsó Hungarian peppers are the best, not the hot, the large, sweet yellow type. Sweet Hungarian peppers are seldom available in Canada, so I substitute them with red, yellow or orange bell peppers. I don’t use the green peppers for lecsó; first because of their flavour and because green peppers can’t retain their color as well as the yellow and red shades.

2 Tbsp olive oil
1/2 onion, diced
1 clove of garlic, minced
2 peppers, sliced into strips
2 tomatoes, coarsely chopped
1 cup tarhonya
2 pairs of European wieners

• Cook the tarhonya first. The tarhonya recipe is here.
• Meanwhile make lecsó from the oil, onion, garlic, pepper strips and tomatoes. The lecsó recipe is here.
• When both dishes are done, add the lecsó to the tarhonya.
• Add the chopped sausage or wieners.
• Gently combine and heat through.



     

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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