Eva Bonis claims that no Hungarian cookbook is complete without a lecho recipe. This sauteed mixture of onions, tomatoes, bell peppers, and sausage (Bonis uses kielbasa) can be mild or spicy, depending on whether you use hot or sweet paprika.
|1||tablespoon canola oil|
|3||large onions, sliced ¼ inch thick|
|1||tablespoon paprika (sweet or hot, according to your taste)|
|5||tomatoes, peeled, seeded, and chopped|
|3||green bell peppers, cored, seeded, and cut into rings|
|14||ounces kielbasa, sliced ⅓ inch thick|
1. In a large skillet over medium heat, heat the oil. Add the onions and 1 teaspoon of the salt. Turn the heat to medium-low and cook, stirring occasionally, for 8 minutes or until the onion is translucent. Stir in the paprika.
2. Add the tomatoes with the remaining 1 teaspoon salt. Cover and cook, stirring occasionally, for 20 minutes or until the tomatoes break down.
3. Stir in the peppers and kielbasa. Cover and continue cooking for 20 to 30 minutes or until the peppers are soft but not mushy. Transfer lecho to a large bowl. Serve with rice, if you like. Adapted from “New Hungarian Cuisine”