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?
- 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
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.
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.
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.
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