Friday, April 24, 2009

Lecso - A Hungarian Dish

Many years ago my friend Aggie made this meal for us. It was a staple in her home and a common Hungarian dish - I absolutely loved it and begged her for the recipe. Ever since I make this about four times a year, and while it is a little too hot for my children, Greg and I love it because it is comfort food with a kick!
1 large onion, cut lenthwise and into slivers
4 cloves garlic, finely chopped
1 large can of diced tomatoes
2 to 3 green and red bell peppers, cut into strips
2 to 3 banana peppers, cut into strips
1 package of smoked sausages
  1. Heat EVOO in a large skillet, over medium-high heat. Add the onion and garlic and saute until the onion becomes translucent. Make sure you stir constantly so the garlic does not burn.
  2. Add both bell and banana peppers and saute for approximately 5 minutes, or until peppers are softened.
  3. Add can of tomatoes, juice and all, and stir. Turn heat to low and simmer for a few minutes.
  4. Slice sausages and add to the skillet. Cover and simmer for approximately 40 mins, stirring occasionally.
  5. Serve with mashed potaotes
  6. ENJOY!

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