Lecho Hungarian Tomato Red Pepper Stew

🧂 Ingredients

• 3 tbsp Vegetable Oil
• 2 Spanish Onions

  cut in half and thinly sliced
• 1 tbsp Sweet Paprika
• 5 Red Bell Peppers

  seeded, cut into thick strips
• 3 Plum Tomatoes

  finely chopped
• 2 tsp Tomato Paste
• 1 cup Kielbasa Smoked Sausage

  cubed
• 1/3 cup Chicken Broth
• Salt and Pepper
• 1 1/2 tbsp Red Wine Vinegar
• 1/8 tsp White Sugar
• 1 tbsp Parsley

  chopped

Instructions

• 1 Heat the oil in a large skillet over medium heat. Add the onions and saute until
  softened but not coloured, 5-7 minutes. Stir in the paprika and toss with the
  onions.
• 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, kielbasa, salt and pepper. Allow the
  mixture to boil, reduce the heat, cover, and simmer the peppers until very
  tender, about 30-35 minutes.
• 4 Off the heat, stir in the vinegar and sugar and allow the mixture to cool.
• 5 Serve warm, at room temperature, or cold garnished with chopped parsley.

Nutrition Info