|
| |
Tomato And Green Pepper Ragout
(Lecso)
|
|
|
| What You Need: |
|
|
|
3 tablespoons lard or bacon fat
1½ cups finely chopped onions
½ teaspoon finely chopped garlic
2 tablespoons sweet Hungarian paprika
1 pound green peppers (5 medium sized) with seeds and ribs removed, cut into ½-inch pieces
1 pound tomatoes, peeled, seeded and coarsely chopped (1½ cups)
½ teaspoon salt
Freshly ground black pepper
½ cup tomato puree
1 pound hungarian Debreceni sausage, cut into 1/8-inch slices
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a 2-quart saucepan or casserole, heat the lard or bacon fat until a light haze forms over it, then add the onions and garlic and cook for 8 to 10 minutes, or until the onions are lightly colored. Off the heat stir in the paprika, continuing to stir until the onions are well coated.
|
2. Stir in the green peppers, tomatoes, salt and pepper. Cover the pan and cook for 10 minutes over medium heat. If the tomatoes have not produced enough liquid to cover the vegetables, add ¼ cup or more of puree.
|
3. Cover the pan again while the puree is heating, then add the sausage, cover, and simmer for ½ hour. Lecso should have the consistency of tomato sauce. Add the remaining puree if it needs thinning.
|
4. Traditionally, Lecso is served in sauce dishes as an appetizer or as a luncheon dish topped with a fried egg.
|
|
|
|
|
|
|
|
