Lecso
Lecso
������� Every Hungarian household has its own way of making lecso, but it is always a great, healthy dish made of fresh peppers, onions, and tomatoes, seasoned with wonderful Hungarian paprika.� From there, the possibilities are endless.� Some scramble eggs in the mixture, others add rice.� Some eat it as is.� So, here we go with a basic lecso.� The tomatoes give this dish much of its character.� Use homegrown tomatoes or the high quality ones from the market. Use your imagination with this treat.
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4-5 Fresh Hungarian peppers (not hot) or �2 bell peppers, cleaned, cut into pieces
1 large onion, sliced
3-4 medium, �ripe tomatoes, sliced
paprika to taste (1-2 tsps)
salt to taste
Vegeta (optional)
Oil or bacon fat
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Hillshire farms sausage, sliced
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2-3 Eggs, optional
Fast cooking rice, optional
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����������� Heat oil or bacon fat in a skillet.� Clean peppers by removing seeds and veins.� These should not be hot peppers, unless that is your preference.� Cut peppers into strips.� Add to skillet with onions and tomatoes.� Sautee slowly, stirring gently, just until vegetables are limp.� Add sausage and heat through. Add 1-2 tsps. paprika and salt (and/or Vegeta) to taste.� If adding rice, see below for next step.� Otherwise, cook slowly until liquid reduces slightly.
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Variations:
To add rice:� Add 1/2 cup quick cooking rice to mixture.� Cover and cook until rice is done (check package directions for timing).
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To add eggs:� Beat eggs lightly with a fork and add to mixture.� Stir� gently.� Cook just until eggs are done.
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