This recipe is for a traditional Hungarian dish called Lecsó. It is a vegetable stew usually made with tomatoes, peppers, and onions. This stew is typically seasoned with paprika and other Hungarian spices. This recipe is hearty and filling and makes a great winter meal. If you are interested in trying a new delicious stew, join Cooking County with the recipe for Lecsó.
How to Make Lecsó?
Ingredients
- 600 grams tomatoes
- 1 kg bell peppers
- 3 pinches of salt (large)
- ½ teaspoon black pepper (ground)
- 1 teaspoon paprika
- 2 large red onions
- 3 tablespoons sunflower oil
Directions
Step One
Clean the onion and cut it into small cubes. Cut the peppers into rings and the tomatoes into quarters. Take a pan, add oil, and fry the onion (over high heat) until golden. When the onion is ready, add the paprika.
Step Two
When the pepper is cooked, and there is some space in the pan, add the tomatoes, salt and pepper and take the heat off to add the red pepper.
Step Three
Stir the Lecso well, then cover and simmer over medium heat until the tomatoes are cooked. If you want to make it thicker, do not put the lid on the pan in the last 15 minutes.
How to Serve Lecsó?
When it is ready, take it off the flame, pour it into a dish, and enjoy trying a delicious tomato pepper stew.
Make Lecsó with sausage
If you want to make Lecsó with hot dogs, cut hot dogs into thin rings and fry them with onion for 10 minutes. Then, when the sausages are fried well, add the tomatoes to the mixture.
Make Lecsó with Egg
If you’re in the mood for egg Lecsó, stir in 2 beaten eggs before taking the heat off. Your Lecsó with egg is ready when the egg is no longer runny.
Do not forget to make this recipe and share it with us. If you also have any related questions about the Lecsó recipe, please do not hesitate to ask.
FAQs about Lecsó
- How much time does Lecsó need to get ready?
It takes about 2 hours to get ready.
- What is Lecsó made of?
It is made with onion, bell pepper, salt, paprika, and tomato.
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I love Hungarian Lecso. I always add some cooked rice to it after cooking. It helps make it thicker. If I make it vegetarian, I add a little sugar to it. But Hungarian Kolbasz is the best thing to add. It’s a smoked, paprika and garlic flavored pork sausage. The biggest secret I know for it is to never overcook it. So if you want a smoky roasted bell pepper flavor, you should roast them in the oven first.