*  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 sauté 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 sauté, 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.
 
                   - - - - - - - - - - - - - - - - - -