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Lecsó/Letscho
(Le-tcho) – Vegetable
Ragout
by June Meyer, 15 Jan 2005
Comment: Ingredients can be any thing you
want it to be. It is very versatile. A cooked mixture of
onions, |
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yellow banana peppers, and tomatoes and paprika.
Add some sliced Hungarian Sausage and it can be served
as an appetizer or stew. Serve it over dumplings
or rice as a main course. Spoon it over scrambled
eggs for breakfast. Use it as a sauce for sausage
or corn meal mush. However you use it you will
find it to be quite compatible with a lot of dishes. It
is an ancient dish originating in Serbia. |
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2 Tablespoons lard or oil
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1 lb Yellow sweet banana peppers,
seeded and sliced. (Do not use green bell peppers they
have no flavor and will turn to pulp.)
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3 Large, very ripe tomatoes, peeled and
diced. (If you cannot get good tomatoes you can use
canned tomatoes if you drain them well)
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Tablespoon sugar
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Tablespoon salt
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1 Tablespoon paprika
Heat lard, add sliced
onion, and cook over very low heat for 5 minutes.
Add green pepper slices
and cook for an additional 15 min.
Add tomatoes, sugar,
salt and paprika. Cook for 10 to 15 min. longer.
Adjust sugar and salt to
taste. If you are going to put sausage into it, reduce
salt.
Lesco can be frozen successfully.
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 15 Jan 2005] |
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