Smothered Red Peppers Paprikash(Russian Lech

* Exported from MasterCook *

SMOTHERED RED PEPPERS PAPRIKASH (RUSSIAN LECH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables August
Side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Vegetable oil [used FF
Broth]
2 Medium-size onions, cut in
Half and thinly sliced
1 Scant t sweet Hungarian
Paprika
6 lg Red peppers, cored, seeded,
And cut into medium-thick
Strips
3 Canned Italian plum
Tomatoes, drained and finely
Chopped
2 ts Tomato paste
1/3 c Chicken broth, or more if
Needed [used FF chicken
Broth]
x Salt and freshly ground
Black pepper, to taste
1 1/2 tb Red wine vinegar
1/8 ts Sugar, or more to taste

1) Heat the oil in a large skillet over medium heat.
Add the onions and saute' until softened but not
colored, 5 to 7 minutes. Stir in the paprika and toss
with the onions until they are deeply colored.

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, and salt
and pepper. Allow the mixture to boil, reduce the
heat, cover, and simmer the peppers until very tender,
about 30 to 35 minutes, adding more liquid, a little
at a time, if it evaporates.

4) Off the heat, stir in the vinegar and sugar and
allow the mixture to cool.

5) This can be served warm, at room temperature, or
cold.

Serves 4 [as a side dish]

[Variation: Use roasted red peppers instead of fresh.
You'll probably find this requires less cooking time,
and requires more sugar to take the edge off the
roasted red peppers and prevent them from dominating
the dish. - Curtis]

[From _Please_To_The_Table_-_The_Russian_Cookbook_ by
Anya von Bremzen and John Welchman]

From: Curtis Jacksoncjackson@mv.us.adobe.com
(preferred)ordod721@aol.com rfvc Digest V94 Issue #175
Aug. 18, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.



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