Hungarian Lecho

Hungarian Lecho: This is pure comfort food!

Rummaging around in my refrigerator, I discovered that I had kielbasa, a green pepper, a yellow pepper, zucchini, and a few mild jalapeno peppers. Wanting to use some of these items up, I did an internet search for kielbasa and zucchini recipes and discovered this Hungarian dish that’s basically sauteed peppers, zucchini, onions, and kielbasa with some tomatoes and Hungarian sweet paprika thrown in. I looked at several recipes and mashed them together to make this. The aroma as it was simmering on the stove was fantastic and when I tasted it, I fell in love! The flavors are a wonderful blend of sweet, garlicy, smokiness. Evidently, this dish is traditionally served with bread. I, however, will be simply eating it by the bowlful!!


2 lbs. of kielbasa or Polish sausage, sliced
1 yellow bell pepper, seeded and cut into chunks
1 green bell pepper, seeded and cut into chunks
1 large, sweet onion, cut into thin wedges
3 mild jalapeno peppers, seeded and cut into chunks
1 large zucchini squash, cut into chunks
28 oz. can of diced tomatoes
2 T. Hungarian sweet paprika (don’t used regular paprika as it won’t taste the same)

1. Drizzle a couple of tablespoons of oil in a large skillet. When the oil is heated add the onions and saute for a few minutes. Add the sliced kielbasa and saute until the kielbasa begins to brown a little.
2. Add the peppers and saute for a few more minutes. When the peppers begin to soften add the zucchini and saute until it begins to soften.
3. Sprinkle the paprika over everything and saute until the paprika has completely coated the vegetables and meat so that the paprika is blended into the juices released from the peppers.
4. Add the canned tomatoes and mix together with the contents of the skillet and bring to a simmer.
5. Cover the skillet and simmer on low for 20 minutes.
Serves 6

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