Name: Lecso Hungarian Pepper and Tomato Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 3.5 oz Smoked Bacon (lardons); 2 large Yellow Onions, finely diced; 2.2 lbs Hungarian Wax Peppers or Bell Peppers, sliced into strips; 1.1 lbs Ripe Tomatoes, chopped; 2 tbsp Hungarian Sweet Paprika Powder; 8 oz Smoked Hungarian Sausage (Debrecener or Csabai), sliced; 3 cloves Garlic, minced; 1 tsp Salt

"Lecsó is the heart and soul of Hungarian summer, a vibrant and smoky ragout of sun-ripened peppers and juicy tomatoes. This versatile stew can be enjoyed as a light vegetarian meal, or made hearty with smoky sausage and a side of crusty bread."

1 Ingredients

Qty	Item
3.5 oz 100 g	Smoked Bacon (lardons)
2 large 300 g	Yellow Onions, finely diced
2.2 lbs 1 kg	Hungarian Wax Peppers or Bell Peppers, sliced into strips
1.1 lbs 500 g	Ripe Tomatoes, chopped
2 tbsp 15 g	Hungarian Sweet Paprika Powder
8 oz 225 g	Smoked Hungarian Sausage (Debrecener or Csabai), sliced
3 cloves 3 cloves	Garlic, minced
1 tsp 5 g	Salt

2 Instructions

In a large heavy-bottomed pot or Dutch oven, cook the smoked bacon over medium heat until the fat has rendered and the bacon is crispy.

Add the diced onions to the bacon fat and sauté for about 8-10 minutes until they become translucent and soft. Do not brown them.

Remove the pot from the heat momentarily and stir in the Hungarian paprika powder. Stirring it off the heat prevents the paprika from burning and becoming bitter.

Add the sliced peppers and the sliced sausage to the pot. Return to medium heat and toss everything together to coat the vegetables in the paprika oil.

Cover and cook for about 10 minutes, allowing the peppers to soften slightly and release some moisture.

Add the chopped tomatoes, minced garlic, and salt. Stir well.

Lower the heat and simmer uncovered for another 20-25 minutes. The stew is ready when the peppers are tender and the liquid has thickened into a rich, flavorful sauce.

Taste and adjust seasoning with more salt if necessary. Serve hot with fresh white bread or over a bed of rice.

·
Always use high-quality imported Hungarian paprika for the most authentic flavor; it has a depth that standard supermarket paprika lacks.
·
Do not add water to the pot. The peppers and tomatoes will release plenty of liquid as they cook down.
·
For a vegetarian version, swap the bacon and sausage for 3 tablespoons of vegetable oil and a teaspoon of liquid smoke or smoked paprika.
·
Try 'Lecsó with Eggs' by whisking 3-4 eggs and stirring them into the simmering stew just before serving until they set.

? Frequently Asked Questions

What kind of peppers are best for Lecsó?

Traditionally, Hungarian wax peppers (pale yellow and slightly spicy) are used. If unavailable, use a mix of yellow, orange, and green bell peppers.

How long does Lecsó keep in the fridge?

It tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4 days.

Is Lecsó spicy?

Authentic Lecsó is usually mild and sweet, but you can add a sliced hot cherry pepper or a teaspoon of hot paprika if you prefer heat.

Can I freeze Lecsó?

Yes, Lecsó freezes very well. Let it cool completely and freeze in portions for up to 3 months.

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