Lecsó Stew
(Percentage of daily recommendation)
| Calorie | 2,723 cal. | (130 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 160 g | (138 %) | ||
| Carbohydrates | 250 g | (167 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.5 g | (115 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 31.4 mg | (262 %) | ||
| Vitamin K | 147 μg | (245 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 4 mg | (286 %) | ||
| Folate | 766 μg | (255 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 69.4 μg | (154 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 1,278 mg | (1,345 %) | ||
| Potassium | 4,120 mg | (103 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 319 mg | (106 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 70.6 g | |||
| Uric acid | 580 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 50 g |
Ingredients
- Ingredients
- 1 kilogram Bell pepper (red, green and yellow)
- 500 grams Beefsteak tomato
- 150 grams onions
- 50 grams Bacon (mixed)
- 2 Tbsps Lard
- 1 tsp ground paprika
- salt
- black peppers
- 150 grams Chorizo (sliced)
- Whipped cream
- 2 cups Rice
Preparation steps
Cut the bell peppers in half lengthwise, remove the seeds and ribs, rinse, quarter and cut into long narrow strips.
Blanch and peel the tomatoes and remove the stems. Cut the tomatoes into eighths. Peel and halve the onions and cut into thin half-rings.
Rinse the rice in a sieve under running water and then bring to a boil with almost twice the amount of lightly salted water. Cover and simmer over very low heat for about 20 minutes. Allow to swell.
Cut the bacon into very small cubes.
Heat the lard in a wide pan and fry the bacon over medium heat. Add the onions and sauté them breifly. Season with paprika.
Add the bell peppers and tomatoes to the pot and season with salt and pepper. Cook the vegetables over high heat for about 3 minutes. Braise until a portion of the liquid has evaporated and then reduce the heat, cover and simmer over low heat for about 20 minutes.
After 10 minutes of simmering, add the chorizo and some extra water if necessary.