Entree: Hungary – Northern Hungary – Lecsó (A Hungarian pepper-and-tomato stew of onions, peppers and tomatoes, seasoned with sweet paprika and often enriched with sausage)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) sunflower oil or lard
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 lb (450 g) mixed sweet bell peppers (preferably a mix of red and green), cored and sliced into 1/2-inch (12 mm) strips
- 1 1/4 lb (560 g) ripe tomatoes, peeled and coarsely chopped (or 2 cups / 480 g canned crushed tomatoes)
- 8 oz (225 g) Hungarian smoked sausage (kolbász) or kielbasa, sliced (optional but traditional)
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (5 g) tomato paste (optional, for deeper color)
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the oil or lard in a wide sauté pan or heavy skillet over medium heat. Add the sliced onion and cook, stirring, until soft and beginning to turn translucent, about 6–8 minutes.
2. Add the sliced peppers and continue to cook until they soften but still hold some shape, about 8–10 minutes.
3. Push the vegetables to the side, add the sausage slices to the pan and brown briefly to render some fat, then stir everything together.
4. Remove the pan from the heat, sprinkle the paprika evenly over the vegetables and sausage, stir quickly to coat (paprika can burn if added to very hot fat).
5. Return to moderate heat, add the chopped tomatoes (and tomato paste if using), stir to combine, bring to a gentle simmer, cover and cook 15–20 minutes until the flavors meld and the mixture is saucy. Stir occasionally; add a splash of water if it becomes too dry.
6. Season with salt, pepper and sugar to taste. Simmer uncovered a few more minutes if you prefer a thicker stew.
7. Finish with chopped parsley and serve hot with crusty bread, rice, polenta (lekváros) or as a side to eggs or potatoes.