in Eastern Europe, Hungary

Leccho

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Ingredients for 4 servings:

  • 1 kg bell pepper(s)
  • 500 g tomatoes
  • 2 m.-sized onion(s)
  • 40 g fat
  • Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Hungarian court

Remove the seeds from the bell peppers and cut into strips or rings. Quarter the tomatoes (peeled if necessary). Slice the onions into rings and sauté in the heated fat. Add the bell peppers and tomatoes, season with salt, and simmer until tender. Serve with boiled potatoes, steamed rice, or fresh white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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