Cevapcici with Paprika Lecho
Bring a taste of Eastern Europe to your table with this hearty and flavorful recipe for Cevapcici with Paprika Lecho. These savory, spiced sausages—made from a blend of ground beef and lamb—are infused with garlic, paprika, and a hint of cayenne for a smoky, aromatic kick. Paired perfectly with a vibrant paprika lecho, a classic Hungarian-inspired side dish of tender bell peppers, juicy tomatoes, and a touch of sweetness, this meal creates a harmonious balance of bold and comforting flavors. Ready in just over an hour, this recipe is perfect for weeknight dinners or casual gatherings, offering a deliciously satisfying combination that’s as colorful as it is scrumptious. Garnish with fresh parsley for a final touch of freshness and serve this dish with crusty bread or fluffy rice to soak up every last drop of the rich, homemade sauce.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground lamb
- 3 Garlic cloves, minced
- 1 Yellow onion, finely grated
- 1 tsp Paprika powder
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 Yellow bell pepper, sliced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 4 Tomatoes, diced
- 1.5 tsp Sweet paprika powder
- 1 tbsp Tomato paste
- 1 tsp Sugar
- 125 ml Water
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine the ground beef, ground lamb, minced garlic, grated onion, paprika powder, cayenne pepper, salt, and black pepper. Mix thoroughly with your hands to create a uniform mixture.
Take a small handful (about 2 tablespoons) of the meat mixture and shape it into a short sausage, about 7-8 cm in length and 1.5 cm thick. Repeat until all the mixture is used, then refrigerate for at least 15 minutes to firm up.
To prepare the Paprika Lecho, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced yellow, red, and green bell peppers, cooking until softened, about 5 minutes.
Stir in the diced tomatoes, sweet paprika powder, tomato paste, sugar, and water. Add salt as needed and simmer the mixture for 20 minutes over low heat, stirring occasionally, until the vegetables are tender and the sauce thickens.
While the Lecho simmers, heat the remaining 1 tablespoon of vegetable oil in a grill pan or skillet over medium heat. Add the Cevapcici and cook for 10-12 minutes, turning occasionally, until they are evenly browned and cooked through.
Serve the Cevapcici on a plate alongside the warm Paprika Lecho. Garnish with chopped fresh parsley and enjoy!
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.1 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
