Entree: Hungary – Transdanubia – Lecsó (Hungarian pepper and tomato stew flavored with sweet paprika and often enriched with smoked sausage)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) lard or vegetable oil
- 2 large (about 10 oz / 280 g) onions, thinly sliced
- 4 large (about 1.5 lb / 700 g) mixed bell or Hungarian wax peppers, cored and sliced
- 2 lb (900 g) ripe tomatoes, chopped (or 28 oz (800 g) canned whole tomatoes, crushed)
- 8 oz (225 g) smoked Hungarian sausage (kolbász), sliced
- 2 tsp (8 g) sweet Hungarian paprika
- 1/4 tsp (0.5 g) hot paprika or cayenne (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the lard or oil in a wide heavy skillet or Dutch oven over medium heat. Add the sliced onions and cook until soft and translucent, about 8–10 minutes.
2. Add the sliced peppers and cook, stirring occasionally, until they begin to soften, about 8 minutes. Stir in the smoked sausage and cook 3–4 minutes to brown.
3. Remove the pan from the heat briefly and stir in the sweet Hungarian paprika so it blooms in the residual fat. Return to low heat and add the chopped tomatoes (or crushed canned tomatoes), and season with salt, black pepper, and hot paprika if using.
4. Simmer gently, partially covered, until the vegetables are tender and the flavors meld, 20–30 minutes. Adjust seasoning.
5. Serve hot, garnished with chopped parsley, alongside crusty bread, boiled potatoes, or rice.