Entree: Hungary – Great Plain – Lecsó (Hungarian stew of peppers, tomatoes, onions, and paprika often cooked with smoked sausage)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) lard or sunflower oil
- 1 lb (450 g) yellow onions, thinly sliced (about 2 medium onions)
- 2 tbsp (15 g) Hungarian sweet paprika
- 4 large sweet peppers (Hungarian wax or bell), seeded and sliced, approx. 1.5 lb (700 g)
- 2 lb (900 g) ripe tomatoes, peeled and chopped (or 28 oz/800 g canned tomatoes, crushed)
- 8 oz (225 g) smoked Hungarian sausage (kolbász), sliced about 1/4 in (6 mm)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 2 tbsp (30 ml) water or stock if needed
- Sour cream for serving (optional)

Instructions

1. Heat the lard or oil in a large heavy skillet or sauté pan over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and translucent, about 8–10 minutes.
2. Remove the pan from direct heat, add the sweet paprika and stir quickly to coat the onions (this keeps the paprika from burning). Return to medium heat and add the sliced peppers; cook 5–7 minutes until they begin to soften.
3. Stir in the chopped tomatoes and tomato paste if using. Return the sausage slices to the pan, season with salt and pepper, and bring to a gentle simmer.
4. Reduce heat to low, cover partially, and cook 20–30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded. Add 1–2 tbsp (15–30 ml) water or stock if the stew becomes too thick.
5. Taste and adjust seasoning. Serve hot straight from the pan with crusty bread, rice, or a dollop of sour cream if desired.