Lecho( Lecsó )
From keni 12 years ago
- ~45min to make
- Serves 6
Lecho has quite a varied existence in the culinary world, apparently. This started out with a friend mentioning, in passing, this family favorite. I had never had it, and, I didn't ask questions, I just filed it in my brain. Read more A few months later, out of the blue, I decided I wanted to make it. So, I researched it a bit and discovered this can be anything from a condiment to a main course, for breakfast, dinner, or any time in between. This is my own version which I garnered from various recipes and descriptions. We LOVED this. This isn't always hot, by the way .... but, he said his version was, and I KNEW ours had to be! See less
Ingredients
- 2lbs good smoked Polish or Hungarian sausage, sliced into rounds shopping list
- about 3T butter shopping list
- about 1lb of various peppers(bell, Hungarian or other wax, banana, even jalapenos or other common chilies, but please mix 'em up a bit! :), chopped in about 1/2 inch pieces shopping list
- 6 cloves garlic, minced shopping list
- 2 red onions, chopped in about 1/2 inch pieces shopping list
- 3 medium green or yellow zucchini, sliced(halved or quartered, if necessary to maintain about 1/2 inch pieces) shopping list
- 2 cans petite diced tomatoes, undrained shopping list
- 3T worcestershire sauce shopping list
- several dashes, then several more, of hot sauce ;) shopping list
- 4T quality paprika(Hungarian, if possible. I used smoked, hot AND sweet paprikas in this) shopping list
- 1/3 cup hearty German or Dutch mustard shopping list
- plenty of fresh ground pepper and kosher or sea salt to taste shopping list
How to make it
- Melt butter in large, heavy pan or high sided skillet.
- Add onion and cook about 5 minutes, stirring occasionally.
- Add sausage, garlic and peppers and cook another 5-7 minutes or so, til fragrant.
- Add rest of ingredients and mix to combine.
- Reduce heat, cover, and let simmer about 20 minutes, stirring occasionally.
- Remove lid and continue to cook another 5-10 minutes, to thicken a bit, if needed.
- I served this just with bread, but it can be served over rice or noodles, or as a side or over eggs for breakfast, or, on toasted bread rounds as a "dipping pot" type appetizer or just about any other way, any other time.
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