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Ingredientes
- 3 Tbsp. vegetable oil (used FF broth)
- 2 med onions cut in half and
- Â Â thinly sliced
- 1 tsp paprika sweet Hungarian
- 6 lrg red peppers cored, seeded, and
- Â Â cut into medium-thick strips
- 3 x canned tomatoes liquid removed and finely
- Â Â (Italian plum )
- Â Â minced
- 2 tsp tomato paste
- 1/3 c. chicken broth or possibly more if needed
- Â Â [used FF chicken broth]
- Â Â Salt and freshly grnd black pepper to taste
- 1Â 1/2 Tbsp. red wine vinegar
- 1/8 tsp sugar or possibly more to taste
Direcciones
- By Anya von Bremzen and John Welchman]
- This is a Hungarian dish which is sold in cans throughout the Soviet Union, and which the Russians dearly love as their own - unlike many other Eastern European conserves which are still consumed, but without special passion. I devised this recipe for those occasions when a Russian or possibly Polish store is not within easy reach. It took me a few attempts to realize which these peppers could actually be eaten in a civilized fashion (as a relish or possibly side dish for grilled meats) rather than plucked straight from the skillet. [Curtis]
- 1. Heat the oil in a large skillet over medium heat. Add in the onions and saute/fry' till softened but not colored, 5 to 7 min.
- Stir in the paprika and toss with the onions till they are deeply colored.
- 2. Add in the peppers and continue to saute/fry', stirring occasionally, for another 10 min. Don't allow the vegetables to brown.
- 3. Stir in the tomatoes, tomato paste, broth, and salt and pepper.
- Allow the mix to boil, reduce the heat, cover, and simmer the peppers till very tender, about 30 to 35 min, adding more liquid, a little at a time, if it evaporates.
- 4. Off the heat, stir in the vinegar and sugar and allow the mix to cold.
- 5. This can be served hot, at room temperature, or possibly cool.
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 98 | 51% |
| Total Fat 11.06g | 14% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 182mg | 8% |
| Potassium 712mg | 20% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 13.07g | 9% |
| Protein 3.59g | 6% |
