Smothered Red Peppers Paprikash (russian Lech Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil [used FF,
Broth],
2 Medium-size: onions, cut in
Half and thinly sliced,
1: Scant t sweet Hungarian,
Paprika,
6 large: Red peppers, cored, seeded,
And cut into medium-thick,
Strips,
3: Canned Italian plum,
Tomatoes, drained and finely
Chopped,
2 tsp: Tomato paste,
1/3 cup: Chicken broth, or more if
Needed [used FF chicken,
Broth],
x Salt and freshly ground,
Black pepper, to taste
1 1/2 tbsp: Red wine vinegar,
1/8 tsp: Sugar, or more to taste
Directions:
1) Heat the oil in a large skillet over medium heat. Add the onions
and saute until softened but not colored, 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, about 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. Youll 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]
[From _Please_To_The_Table_-_The_Russian_Cookbook_ by Anya von
Bremzen and John Welchman]
From: Curtis Jacksoncjackson@mv.us.adobe.com
(preferred)ordod721@aol.com rfvc Digest V94 Issue #175 Aug. 18, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
and saute until softened but not colored, 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, about 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. Youll 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]
[From _Please_To_The_Table_-_The_Russian_Cookbook_ by Anya von
Bremzen and John Welchman]
From: Curtis Jacksoncjackson@mv.us.adobe.com
(preferred)ordod721@aol.com rfvc Digest V94 Issue #175 Aug. 18, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp