19.10.17

PEPPER STEW WITH MUSHROOMS - GOMBÁS LECSÓ

Lecsó is big, very big in Hungary. There are lecsó festivals all around the country. It has become fashionable to cook lecsó on the open fire, something I tried a few times back in the days when Jim and I were young and campers. There are endless variations to lecsó, but there are two things that are common to every type. One, no green bell peppers. By flavour and texture, green peppers just don't work in lecsó. Green peppers cook up soggy and the best I can describe the flavour is that it sticks out. Second, we use lots of onions. Lots! By weight, not volume, we use about the same amount of onions as tomatoes. Onions provide the bulk and the sweetness for lecsó. If you have to sweeten the lecsó you didn't put enough onions in it. Beware it is a sacrilege to eat lecsó with sour cream; there must never be a tang to lecsó. And although paprika is present, it is present in a relatively small amount. OK that was five. Or was it six?   

   
PEPPER STEW WITH MUSHROOMS
8 Hungarian sweet yellow wax peppers 
[Hungarian wax can be substituted  with yellow or red bells]
2 LARGE onions,
2 cloves of garlic
3 Tbsp olive oil
salt and pepper to taste
5 medium ripe tomatoes sliced
2 tsp Hungarian paprika
2 cups sliced mushrooms

• Wash the vegetables.
• Chop the peppers into strips.
• Chop the tomatoes, removing the green centers.
• Dice the onions, but don’t grate them.
• Slice the mushrooms.
• Place 3 Tbsp olive oil in the pot on medium heat.
• Add the onions and garlic and sauté until onions are soft, but not brown.
• Reduce the heat and add the peppers.
• Add the salt and the pepper now.
• Cover and simmer, stirring occasionally for a 3-5 minutes.
• Add the tomato and the Hungarian paprika.
• Simmer uncovered for 1-2 minutes.
• Add the sliced mushrooms and bring back to simmer.
• Simmer until mushrooms have reabsorbed their liquid.
• Serve with rustic white bread.
• Yields: 2 servings





Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy

Translate

me

My photo
It began with posting a few recipes on line for the 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 the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. 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. Happy cooking!