*  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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