Copyright  © The Beautiful Pig
The Beautiful Pig Kielbasa Sauté with Colorful Bell Peppers Based on Polish Leczo (Hungarian Lecho)
Serves 4 Ingredients 7 oz proscuitto di Longview or thick bacon, diced 10 oz The Beautiful Pig Dry Kielbasa, cut into 1/8 inch thick slices 2 T flour 1 large yellow onion, diced 3 T tomato paste 1 T good quality Hungarian paprika 1 T chili powder such as Ancho, or to taste 1 c chicken stock, preferably homemade Salt and black pepper to taste 2 red, 2 orange and 2 yellow bell peppers, seeded, stemmed, and cut into strips 1 large zucchini, cut into 1 inch pieces 1 lb wide egg noodles Method In a medium bowl, stir together bacon, Kielbasa and flour.   Sauté on medium heat in large, high sided frying pan.  When both meats are browned, add chopped onion and sauté until caramelized.  Add tomato paste, and cook for 2 minutes, stirring.  Add paprika, chili powder and stir until fragrant, about 1 minute. Stir in chicken stock, season with salt and pepper.  Partially cover and cook over low heat for 40 minutes, adding more stock or water if mixture becomes too thick.  Raise heat to medium, add bell pepper and zucchini and cook, covered, for an additional 20 minutes. Meanwhile, boil egg noodles according to package directions. Serve over egg noodles with sour cream on the side.
Copyright  © The Beautiful Pig
Ingredients 7 oz proscuitto di Longview    or thick bacon, diced 10 oz The Beautiful Pig Dry     Kielbasa, cut into     1/8 inch Thick slices 2 T flour 1 large yellow onion, diced 3 T tomato paste 1 T good quality Hungarian paprika 1 T chili powder such as Ancho, or to taste 1 c chicken stock, preferably homemade Salt and black pepper to taste 2 red, 2 orange and 2 yellow bell peppers, seeded, stemmed, and cut into strips 1 large zucchini, cut into 1 inch pieces 1 lb wide egg noodles Method In a medium bowl, stir together bacon, Kielbasa and flour.   Sauté on medium heat in large, high sided frying pan.  When both meats are browned, add chopped onion and sauté until caramelized.  Add tomato paste, and cook for 2 minutes, stirring.  Add paprika, chili powder and stir until fragrant, about 1 minute. Stir in chicken stock, season with salt and pepper.  Partially cover and cook over low heat for 40 minutes, adding more stock or water if mixture becomes too thick.  Raise heat to medium, add bell pepper and zucchini and cook, covered, for an additional 20 minutes. Meanwhile, boil egg noodles according to package directions. Serve over egg noodles with sour cream on the side.
with Colorful Bell Peppers Based on Polish Leczo (Hungarian Lecho)
The Beautiful Pig Kielbasa Sauté
TM