Hungarian Lesco (tomato stew)

[Guest guest]

Here is a recipe my mother made every year at the end of summer when local

tomatoes were available and peppers were reasonable in price. I like this with

a lot more paprika and more tomatoes and red bell peppers. Here are images of

it made with either red or green peppers. This is my first post, hope images are

OK.

 

 

 

 

 

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Lecsó

 

3 tablespoons oil

 

1 large onion, diced

 

2 teaspoons paprika, Hungarian

 

2 lb sweet bell peppers

 

2 large overripe beef steak tomatoes; cut into chunks

 

1/2 teaspoon salt

 

 

Wash and dry whole peppers on paper towel. Remove stem and core by cutting

around the leaf-like collar with knife pointing to the tip of the pepper. Run

the knife around the inside to remove the long white veins. In the meantime

sauté the diced onion in the oil on medium high heat until it begins to look

transparent. Add the peppers, continue to sauté stirring often. If the peppers

give off more than 1-2 tablespoons of water, increase the heat a little.

Remember you are stir frying not boiling the food. Never cover the pot. In a few

minutes the peppers collapse and are tender. Stir in the salt, paprika and the

tomatoes. Continue to cook until the tomatoes turn mushy. Serve with buttered

sourdough bread, rice or boiled potatoes.

 

 

 

 

 

 

 

 

 

[Guest guest]

Someone was looking for egg substitutes. Check this out:

 

 

 

http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm?nl=1