MY COOKBOOK

MY COOKBOOK
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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.

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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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