- Exported from MasterCook
SMOTHERED RED PEPPERS PAPRIKASH (RUSSIAN LECH
4 Preparation Time :
Categories : Vegetables August
Amount Measure Ingredient -- Preparation Method -- -- --
3 tb Vegetable oil
2 Medium-size onions, cut in
Half and thinly sliced 1 Scant t sweet Hungarian
6 lg Red peppers, cored, seeded,
And cut into medium-thick
3 Canned Italian plum
Tomatoes, drained and finely
Chopped 2 ts Tomato paste
1/3 c Chicken broth, or more if
used FF chicken
x Salt and freshly ground
Black pepper, to taste
1 1/2 tb Red wine vinegar
1/8 ts Sugar, or more to taste
1) Heat the oil in a large skillet over medium heat.
Add the onions and saute' until softened but not
5 to 7 minutes. Stir in the paprika and toss
with the onions until they are deeply colored.
2) Add the peppers and continue to saute', stirring
occasionally, for another 10 minutes. Do not allow the
vegetables to brown.
3) Stir in the tomatoes, tomato paste, broth, and salt
and pepper. Allow the mixture to boil, reduce the
heat, cover, and simmer the peppers until very tender,
30 to 35 minutes, adding more liquid, a little
at a time, if it evaporates.
4) Off the heat, stir in the vinegar and sugar and allow the mixture to cool.
5) This can be served warm, at room temperature, or cold. Serves 4 as a side dish
Variation: Use roasted red peppers instead of fresh.
You'll probably find this requires less cooking time,
and requires more sugar to take the edge off the
roasted red peppers and prevent them from dominating
the dish. - Curtis
Please To The
Table - The
Anya von Bremzen and John Welchman
From: Curtis Jacksoncjackson
18, 1994. Formatted by Sue Smith, S.Smith
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