Smothered Red Peppers Paprikash (Russian Lecho) -

2 Medium-size onions, cut in

Half and thinly sliced 1 Scant t sweet Hungarian

Paprika 6 lg Red peppers, cored, seeded,

And cut into medium-thick Strips 3 Canned Italian plum

Tomatoes, drained and finely Chopped 2 t Tomato paste

1/3 c Chicken broth, or more if

1 1/2 T Red wine vinegar

1/8 t Sugar, or more to taste

1) Heat the oil in a large skillet over medium heat. Add the onions and 5 to 7 minutes. Stir in the paprika and toss with the onions until they are deeply colored.

10 minutes. Do not allow the vegetables to brown.

30 to 35 minutes, adding more liquid, a little at a time, if it evaporates.

cool. 5) This can be served warm, at room temperature, or cold.

94 Issue

175 Aug.

18, 1994. Formatted by Sue Smith, S.Smith

34, TXFT