Crazy week! I know I keep saying that but its true. On Tuesday night last week I flew out to Fremont, California to interview with a company all day Wednesday and then flew out and got home after 1am on Wednesday night… long, weary travel. The good news is that I had a really fun time! The GREAT news is is that I got the job!!! I accepted on Friday and will train in starting in a couple weeks! Super happy 🙂 The only problem is I will be out of the state for training three weeks over the next couple months so I may be a little light on the recipes but I will keep you all updated on my life, travels, and food that I am eating along the way!
This weekend I got to spend some time with my girlfriends from college, picking apples in a really adorable orchard and then a little wine tasting right next door! It was super fun and I have an AWESOME treat coming your way later this week to make with any fresh apples you may have picked or gotten from the farmer’s market recently!
Today, however, I am going to share one of my absolute favorite late summer/early fall dishes that my mom has been making my entire life. It is technically called lecso, and is a traditional Hungarian vegetable stew full of ripe tomatoes and peppers! When my parents were in college they spent as much time as they possibly could in Hungary and learned some really tasty dishes that they brought back and made for us kids as we grew up. We have always had lecso around this time each year with the fresh veggies from my mom’s garden and every single time it brings back awesome memories. You can have it as a side dish to whatever meat you are having for dinner or what we like to do is add sausage to it to make it a full meal. We used to serve it over rice or mashed potatoes but now that those are off the list it would be great over mashed cauliflower or cauliflower rice!
My advice is to head down to the farmers market this week and pick up as many tomatoes and long, yellow peppers are you can! You probably have the rest of the ingredients at home already and it is since to throw together. It is the perfect thing for the cooler nights we have been getting in Minnesota and I hope you like it as much as my entire family does!
Hungarian Vegetable Stew – Lecso
- 2 tbsp Bacon grease or other cooking fat (bacon is BEST)
- 1 large yellow or sweet Onion
- 8-10 long yellow Peppers (mild Banana peppers work best)
- 5 large Tomatoes (biggest, ripest you can find)
- 2 tbsp Sweet Hungarian Paprika (important or the flavor will be wrong!)
- 1 1/2 tsp Sea Salt
- 1/4 c Water
- 4 cooked Pork Sausages, sliced into coins
- Quarter onion and then halve each quarter, set aside
- Quarter peppers lengthwise, remove membranes and seeds, and then chop into inch size pieces, set aside
- Heat cooking fat over medium heat
- Add onion and cook until translucent but not browned, stirring frequently
- Add peppers and let cook for 25 minutes stirring occasionally until soft
- While the peppers are cooking, you will need to blanch your tomatoes – slice an X into the bottom of the tomatoes and place them into boiling water for less than 1 minute, immediately remove and put them in an ice bath for 30 seconds
- Peel the tomatoes, quarter them, and halve them removing all the seeds as you go
- Add the tomatoes, paprika, and water to the peppers and onions and stir to combine
- Let cook for another 5-10 minutes to let the flavors meld and to cook the tomatoes through
- Add the sausage if you choose, let them heat up for a few more minutes and serve!
- Leftovers are awesome reheated on the stove too