Smothered red peppers paprikash (russian lech
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Smothered red peppers paprikash (russian lech
  Vegetables    Peppers    Russian    Side dish  
Last updated 6/12/2012 1:23:24 AM. Recipe ID 56466. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Smothered red peppers paprikash (russian lech
 Categories: Vegetables, August, Side dish
      Yield: 4 Servings
 
      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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 56466 (Apr 03, 2005)

[an error occurred while processing this directive]