Hungarian Lecho
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large onions, quartered and thinly sliced
- 2 tablespoons oil
- 1 kg bell pepper (s), (preferably red), cut into smaller pieces (approx. 3 x 3 cm)
- 150 g salami, Hunarian, in one piece
- 100 ml vegetable stock, seasoned
- 1 can tomato (s), chopped with juice (400ml)
- 1 teaspoon, heaped paprika, noble sweet
- 0.5 teaspoon ½ paprika, hot pink (for those who like it hot)
- 1 pinch (s) chili powder, ideal for those who like it even spicier)
- 2 cloves garlic, pressed
- 1 teaspoon sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First you put the onion slices in the crock pot and mix them carefully with the oil. The paprika pieces are then layered on top. Cut the salami into not too thin slices and roughly dice. Distribute evenly in the recesses on the pepper pieces and pour the still warm vegetable stock over everything. Now you open the can of tomatoes and season them with the paprika spices, garlic and sugar. Finally, the tomato mixture is spread over the dish by tablespoon. Cover.
- The braising time is 2 - 3 hours at the highest level (HIGH). Only then is the dish thoroughly stirred. Let it steep for another 1 - 2 hours on the lowest setting (LOW) or until the desired consistency is reached. Season to taste with salt and pepper.
- Best served over rice.
- Tip: tastes even better the next day!
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