Hungarian Lecso

This is a traditional Hungarian vegetable and meat dish that has been ‘Americanized’ into a thick stew. My grandmother used to make this for me. This is the easiest recipe to make, even if you’re not a good cook! It has quick preparation time and it is liked by everyone who tries it!

Step: 1

In a large pot over medium heat cook potatoes in butter with garlic, stirring frequently, not allowing garlic to burn. Stir in onion, bell pepper, sausage, tomatoes, spaghetti sauce, paprika and water. Cover, reduce heat and simmer until potatoes are just tender, 20 to 30 minutes.

Per Serving: 402 calories; protein 16.9g; carbohydrates 36.5g; fat 21.2g; cholesterol 42.4mg; sodium 1088.8mg.

The word “stew” can process to both a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.