Smothered Red Peppers Paprikash (Russian Lecho)

• 3 tablespoons vegetable oil
• 2 medium onions cut in half and thinly sliced
• 1 each paprika scant sweet
• 6 large sweet red bell peppers cored, seeded, cut into medium-thick strips
• 3 each tomatoes, canned italian plum, drained and finely chopped
• 2 teaspoons tomato paste
• 13 cup chicken broth
• 1 x salt and black pepper freshly ground
• 1 x black pepper to taste
• 1 1/2 tablespoons red wine vinegar
• 18 teaspoon sugar or more to taste

1. 1) Heat the oil in a large skillet over medium heat.
2. Add the onions and saute until softened but not colored, 5 to 7 minutes.
3. Stir in the paprika and toss with the onions until they are deeply colored.
4. 2) Add the peppers and continue to saute, stirring occasionally, for another 10 minutes.
5. Do not allow the vegetables to brown.
6. 3) Stir in the tomatoes, tomato paste, broth, and salt and pepper.
7. 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.
8. 4) Off the heat, stir in the vinegar and sugar and allow the mixture to cool.
9. 5) This can be served warm, at room temperature, or cold.
10. Serves 4 as a side dish
11. Variation: Use roasted red peppers instead of fresh.
12. 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.

vegetable oil, onions, paprika, sweet red bell peppers, tomatoes, tomato paste, chicken broth, salt, black pepper, red wine vinegar, sugar

Taken from recipeland.com/recipe/v/smothered-red-peppers-paprikash-33407 (may not work)