HUNGARIAN GREEN PEPPER STEW (AKA: LETCHO)

Hungarian Green Pepper Stew (Aka: Letcho) image

Provided by kaytee533

Categories Stew

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs green peppers or 3 lbs yellow peppers, but not bells, quartered
1 large tomatoes, peeled and cut into 8 pieces
1 large onion, diced
3 -4 tablespoons oil
2 slices bacon (optional)
1 teaspoon salt
1 teaspoon paprika
black pepper
1 garlic clove, minced (optional)
1/2 teaspoon caraway seed (optional)

Steps:

Cut bacon slices into smaller pieces and fry them in the same pot you're going to use for cooking the stew.
Add and heat oil.
Add diced onions. Cook onions on medium high heat until caramelized. Stir frequently, don't let them burn.
As soon as the onions are done, add the peppers.
Add salt, black pepper, garlic, caraway seeds and paprika.
Stirring constantly, cook for a couple of minutes.
Add tomatoes.
Add a cup of water.
Cover pot and simmer until peppers are done to your taste, 10-20 minutes.
Add more salt and black pepper if needed.
You might also have to add more water during the cooking process or evaporate extra liquid at the end. This depends on how juicy the tomato was and on the way you're going to serve the dish.
If you like sausages, add about 1 lb. of sliced Polish Sausages or mini-smokes to the browned onions. Do not use uncooked sausages.
Stir and fry sausages for 5 minutes before adding the peppers. Add less salt to the dish.
You can thicken the stew with one or two eggs (scramble them first) at the end of the cooking process. Mix well.