Hungarian pepper tomato stew with paprika (Lecsó)
Lecsó [lecho], this delicious and versatile pepper tomato stew with paprika is a traditional Hungarian dish. As soon as the Hungarian yellow peppers and field tomatoes are in season in the summer in Hungary, everyone starts making lecsó, and everyone has their own “best of the best” recipe. I am sharing here our all-time family favourite. I use green Bell peppers in the recipe as it is hard to find the Hungarian yellow ones in North America. We usually find them mid-summer/early fall. We make a large batch, and freeze them in containers. It is just the best taking one out in the winter and enjoying those amazing “summer flavours”.
The Bell pepper has thick flesh similar to the Hungarian one, and the stew is just superb with it. I usually use the green ones as I found that these are not as sweet as the yellow, orange or red ones. Do you like it spicy? Add some hot peppers to the Bell peppers!
This pepper tomato stew is fast to prepare, super versatile and tastes so good the next day too. Make sure to have fresh bread on the table, as you will need it to mop up that delectable sauce. You can serve it as a vegan-vegetarian stew, you can add frankfurters or sausages, add some beaten egg to it, or serve it with some rice, and/or with some meat. Enjoy!
Hungarian pepper tomato stew with paprika (Lecho)
Ingredients
8 Bell peppers
3 medium tomatoes
2 medium onions
3 tbsp canola or sunflower oil
2 tbsp Hungarian sweet paprika
1 tsp salt
2 pairs of frankfurters, sausages, or veggie dogs cut into half-inch circles (optional)
Method
Dice the onions and tomatoes, and cut the peppers into inch wide strips.
In a large pot on medium to high heat sauté the onion in the oil until they are tender and golden.
Remove the pot from the heat, add the Hungarian sweet paprika, and mix it well.
Put the pot back on the heat, add the peppers and the salt, stir. Lower the heat to medium-low,
cover the pot, and cook the peppers for about 20 minutes, until soft. Stir every 8-10 minutes.
Add the diced tomatoes, stir, and cook for another 10-15 minutes.
At this point, you can either serve it as a veggie paprika stew or add frankfurters, sausages or
veggie dog circles, and cook the stew for about 5 more minutes.
You might like these stew recipes too!
Light and easy chicken paprikash
Cabbage stew with tender meat bites
Superb savoy cabbage stew with caraway seeds
Hearty lentil stew with a secret ingredient
Did you make this or any recipe from the blog? Make a pic and share it on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Hungarian pepper tomato stew (Lecsó)
Ingredients
- 8 Bell peppers green
- 3 medium tomatoes
- 2 medium onions
- 3 tbsp canola or sunflower oil
- 2 tbsp Hungarian sweet paprika
- 1 tsp salt
- 2 pairs frankfurters, wieners, sausages or veggie dogs cut into ½ inch circles optional
Instructions
- Dice the onions and tomatoes, and cut the peppers into inch wide strips.
- In a large pot on medium to high heat sauté the onion in the oil until they are tender and golden.
- Remove the pot from the heat, add the Hungarian sweet paprika, and mix it well.
- Put the pot back on the heat, add the peppers and the salt, and stir. Lower the heat to medium low, cover the pot, and cook the peppers for about 20 minutes, until soft. Stir every 8-10 minutes.
- Add the diced tomatoes, stir, and cook for another 10-15 minutes.
- At this point you can either serve it as a veggie paprika stew, or add frankfurter, sausage or veggie dog circles, and cook the stew for about 5 more minutes.
Notes
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