HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE

HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE
Lecso Kolbászal

AS SEEN ON CTV's LIVE COOKING SEGMENT

WITH KYLE CHRISTIE AND NANCY RICHARDS
OCTOBER 15, 2009 12:00 PM

(The Hot Hungarians were invited back by popular demand)
 

chef Helen czegeny & Clara Czegeny - from
Helen's Hungarian Heritage Recipes TM

My mom’s Hungarian Heritage Recipes are all over this recipe. Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish.  Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille. This dish comes together in 6 -8 minutes. Any longer and it will be baby food. Please don't stir it more than you have to - don't break up the peppers!

VERY INTERESTING MYSTERY SOLVED:  "LESCO" is NOT the basis for anything except LESCO - don't let anyone tell you otherwise.  Some would have you believe that you can prepare Lesco and then you can prepare any Hungarian dish. Not True!
Hungarians are genius when it comes to preparing Gulyás (goulash) or Paprikás Dishes. And, each dish has it's own unique flavour combination - more paprika, sour cream, etc. LESCO", on its own is healthy, satisfying and bursting with flavour and goodness. The fresh red peppers and tomatoes give the dish it's vibrant lively colouring, NOT the red paprika!

1 -2 fresh tomatoes
3 Hungarian White peppers
½ tsp pepper
1 14 oz can stewed tomatoes (whole)
1 - 2 Hot Hungarian Banana Peppers
¼ tsp sweet paprika
¼ cup tomato paste
3 red peppers
⅛ tsp hot paprika or
1 tsp salt
1 green bell peppers
1 tsp Hot Chili Pepper Flakes
3 med onions (cut in 1/2 moons)
2 tbsp oil or bacon fat

METHOD:  Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.  If using fresh tomatoes:  cut tomatoes, skins on and stew along with peppers and onions. Cut onions into ½ moon slices. Place onions and peppers into large shallow pan (Dutch Oven or Wok) with oil/fat on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; about 6-8 minutes. Then, add all seasonings, stewed tomatoes and paste. Let simmer until all flavours are melded; about 4-6 minutes.  

Hint: You can use pepper flakes instead of fresh hot peppers. Also – you can use assorted variety of peppers – fresh local to give colour and texture.

Serving Suggestion:  Serve with fluffy white rice or fresh Hungarian white bread. You can jazz it up or play it  down.  However you use, it you will find it to be very complimentary with a lot of dishes.

RICE SIDE DISH
Rizsa

1 cup long grain rice (Jasmine)
1 tsp salt
1 1/3 cup water
1 tbsp butter/oil (combo)

METHOD:  In a medium saucepan, heat oil and sauté rice in oil/butter for a few minutes – stirring – until translucent. Add salt , water stirring to blend.  Bring to boil, cover and reduce heat to a lively simmer for 15-20 minutes.  When rice is done, remove from heat and use a fork to separate rice kernels into fluffy mounds before serving.  (Note: Jasmine rice is by far the most beautiful rice for side dishes to main dishes.) Perfect rice everytime!

HUNGARIAN SAUSAGE
Lecso Kolbászal

1 pair Hungarian Kolbász
1/2 cup water

Prepare Lecso previous recipe above, except add 1 pair diagonally sliced Hungarian Sausage - Kolbász into the pepper stew and let it stew together.

Hint:        If sausage is too dry – stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding to peppers. (Add both stewing liquid and sausage to the peppers).

Serving Suggestion: Serve with fresh Hungarian bread or alongside white rice.

For more "SECRETS OF HUNGARIAN COOKING" revealed by Chef Ilona Szabo, please visit our site and own this timeless cookery book.  70 Years of perfection in the making!