Lecs?*

4 Servings
Peppers
Hungarian
Fall Fry Hungarian Vegetables Snacks Side Dish Sauces Main Dish Appetizers Peppers

Oil (for cooking)
1 large on finely chopped
1 tablespoon Hungarian sweet red rika powder (1 - 2 tbsp)
1 teaspoon Hungarian hot red rika powder (1 -2 tsp)
800 grams sweet yellow-green Hungarian pers cut into 1/2 cm rings or strips
400 grams fresh atoes skinned and chopped (or 1 tin skinless whole tomatoes, chopped)
Kolb?sz (Hungarian hot sage) sliced thinly and then quartered
t (to taste)
per (to taste)
2 cups Cooked roundcorn e
ar (to taste) (optional)
2 cloves lic crushed (optional)

1. Heat a few tablespoons of the oil in a large pot over medium-high flame. Add the finely chopped onion and saut? until translucent and starting to brown. Keep cooking until they are almost a paste. This makes the sauce. Stir in paprika powders until well blended. 2. Reduce heat to medium-low and stir in peppers. Cook 20-30 minutes until peppers are cooked thoroughly and soft. 3. Next add tomatoes, sausage (amount varies on your taste), garlic (optional), sugar (optional) and salt and pepper. 4. Mix in the cooked rice, a little bit at a time. You want a mixture that is richer in veggies than rice, 4. Let cook a bit longer and then serve hot with fresh bread (buttered if desired). It's a meal unto itself.


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