I came across a recipe for Hungarian Pepper Stew on some web site or another, and thought it might could be a tasty dish.
I was correct.
It’s flexible, too. You can serve this on its own as a veggie, or mebbe toss in (as did I) a bit of sausage (I used some leftover Donair I had kicking about in the freezer) and serve it over rice or noodles as a main course.
A little cheese on top, and now we’re talkin’!
INGREDIENTS
•1 tbsp butter
•1 tbsp olive oil
•3 cups onion, chopped
•1-1/2 cup hot Hungarian peppers
•1/2 cup sweet red/yellow/orange peppers
•1 (28 oz) can diced tomatoes
•1-1/2 tsp sugar
•1/2 tsp sea salt
•1/2 tsp Aleppo pepper
•1 Bay leaf
•1 tbsp sweet Hungarian paprika
•2 cups cubed sausage (I used Donair)
•1/2 cup creamed cottage cheese*
•1 tbsp sherry peppers sauce
•Shredded cheese (optional)
*To cream cottage cheese, just run it through a blender or food processor until smooth. For a nice, and natural, sour cream option, add one tablespoon of white vinegar to each cup of cottage cheese as you blend it. Less fat and no funky ‘lite’ crap added – you gotta love it when a plan comes together.
Melt the butter with the olive oil in a large pan over medium-high heat, then add the onion and sauté for five minutes.
Add the peppers and sauté for another 15 minutes.
Stir in the tomatoes, sugar, and seasonings, reduce heat to low, cover the pan, and cook for another 30 minutes or so, stirring every now and then, until the stew is nicely thickened.
Give it a taste.
Nice, but…
I wanted mine to be a bit richer and spicier, so I added the creamed cottage cheese and the sherry peppers sauce.
I also planned to have this as a main course, so I added the chunks of Donair, covered, and cooked a bit more until everything was nicely heated through.
Served over rice with a bit of grated Cheddar on top, I thought it a meal well done.