Smothered Red Peppers Paprikash (Russian Lecho)

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil [used ff
		Broth]
2		Medium-size onions - cut in
		Half and thinly sliced
1		Sweet hungarian
		Paprika
6		Red peppers - cored, seeded (large)
		And cut into medium-thick
		Strips
3		Canned italian plum
		Tomatoes - drained and finely
		Chopped
2 teaspoons	10ml	Tomato paste
1/3 cup	78ml	Chicken broth
		Salt and freshly ground black pepper - to taste
1 1/2 tablespoons	22ml	Red wine vinegar
1/8 teaspoon	0.6ml	Sugar - or more to taste

Recipe Instructions

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

Source:
Beverly Cox with Martin Jacobs

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