Lecho Hungarian Stew

Name: Lecho Hungarian Stew
Cuisine: European, Eastern European
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

6 steps

Updated at: Wed, 16 Aug 2023 23:48:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories274.1 kcal (14%)

Total Fat20.7 g (30%)

Carbs16.5 g (6%)

Sugars10.9 g (12%)

Protein6.8 g (14%)

Sodium613.7 mg (31%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspvegetable oil

2Spanish Onions

cut in half and thinly sliced

1 Tbspsweet paprika

5Red Bell Peppers

seeded, cut into thick strips

3Plum Tomatoes

finely chopped

2 tsptomato paste

1 cupKielbasa Smoked Sausage

cubed

⅓ cupchicken broth

salt

pepper

1 ½ Tbspred wine vinegar

⅛ tspWhite Sugar

1 TbspParsley

chopped

Instructions

Step 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.

Step 2

Add the peppers and continue to saute, stirring occasionally, for another 10 minutes.

Step 3

Do not allow the vegetables to brown.

Step 4

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.

Step 5

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

Step 6

Serve warm, at room temperature, or cold garnished with chopped parsley.