Hungarian Lesco

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.

Technorati Tags: boiled potatoes, Hungarian Lesco, lesco, salt wash, sweet bell peppers, tomato stew

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