stew Archives - Hungarian Eats

January 18, 2022

Comforting easy carrot ragout

This delicious creamy carrot ragout (in Hungarian – “sárgarépa főzelék”) has all you need for a fast, easy and comforting vegetarian dish. Carrots are the perfect winter superfood with multiple health benefits. They are awesome either fresh or cooked, and available all year long. Did you know that …

Main courses, Stews

by Kata

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December 11, 2021

Unbeatable Hungarian beef stew recipe

This classic Hungarian beef stew recipe is simple to make, it only needs a few everyday ingredients, and no matter when or for how many, it is going to be a hit and an all time favourite. But wait a single second – is this …

Main courses, Stews

by Kata

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July 5, 2021

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.

pepper tomato stew in a bowl with fork and bread slices

Hungarian pepper tomato stew (Lecsó)

Course stews

Cuisine Hungarian

Keyword Hungarian, paprika, pepper, stew, tomato, vegetable stew

Prep Time 10

Cook Time 55

Servings 4 people

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

The proportion of peppers to tomatoes is important. Using too much tomato makes the stew too watery. I use fewer tomatoes, but if you like it with more liquid, add one or two more.

Do you like it spicy? Add some hot peppers to the Bell peppers. It is going to be a different experience, I promise :).

Lecsó with eggs: Usually I do this with the leftovers the next day. Heat up some lecsó on medium to high heat in a frying pan. In the meantime beat some eggs (I usually count an egg per person). Once the lecsó is hot, add the egg, and stir the mixture constantly for a few minutes, until the eggs are done.

You can serve the lecsó by itself, or with some rice or noodles on the side.

Lecsó keeps well in the fridge for several days.

One of the best part is the sauce – have some fresh bread ready to mop the sauce. Believe me, every single drop counts :).

Enjoy!

Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.

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Main courses, One dish meals, Stews

by Kata

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June 16, 2021

Light and easy chicken paprikash

Have you been craving a delicious Hungarian chicken paprikash, but you don’t want a heavy stew with flour, sour cream and chicken skin? Do not look any further, this chicken stew is your recipe! It is so easy to make, uses a few everyday ingredients, …

Main courses, Stews

by Kata

2 Comments

May 11, 2021

Hearty lentil stew with a secret ingredient

We love lentils period! They are healthy & crazily delicious. Dried lentils can be stored for a very long time, once cooked they can be refrigerated for up to a week in an airtight container, or they could be frozen for up to six months. …

Main courses, Stews

by Kata

2 Comments

April 27, 2021

Superb savoy cabbage stew with caraway seeds

This savoy cabbage stew recipe is an old time favourite in our family. It only needs every day ingredients, easy to prepare and fast to make.

Savoy cabbage has dark green, wrinkly leaves and a round head. It is delicious raw or cooked. It keeps fresh in the fridge for up to two weeks. Always choose a savoy cabbage that is compact, heavy for its size, and well coloured.

This stew makes a perfect lunch or dinner on a busy day. Either serve it as it is, or with some sunny side up or hard boiled eggs, for non vegetarians with some boiled frankfurters, and with a few slices of fresh bread. It keeps well in the refrigerator for several days. Enjoy!

Savoy cabbage stew

1 head savoy cabbage

3-4 medium potatoes

3 cloves garlic

½ tsp ground turmeric

¼ tsp ground marjoram

¼ tsp ground caraway seeds

1-1½ tsp salt

¼ tsp ground pepper

¼ tsp ground sweet paprika

4 tbsp canola oil

5 tbsp flour

2 L water

Prepare the cabbage: wash, remove outer wilted leaves, remove stem and core, and cut the cabbage into about 1cm strips

Cut the potatoes into 2cm (3/4″) cubes, mince the garlic

Place the savoy cabbage strips, potatoes, garlic, turmeric, marjoram, caraway seeds, salt, pepper into a large pot, and add the water

Bring it to a boil, then simmer covered for about 30 minutes, until the potatoes and the savoy cabbage are tender.

In the meantime prepare the roux: heat the oil in a small pot on medium heat, add the flour. Lower the heat and keep stirring it for a few minutes until the oil flour mix is getting bubbly and gets a bit whiter in colour. Remove the roux from the heat, add the sweet paprika, and mix it together.

Add the roux to the cabbage potato mix, stir it, and cook the stew for another 3-4 minutes until it thickens.

You might like these vegetarian recipes too!

Hearty lentil stew with a secret ingredient

Easy and quick leek soup

Hungarian cauliflower soup

Superb savoy cabbage stew with caraway seeds

Course Main Course, stews

Cuisine Hungarian

Keyword Hungarian, savoy cabbage, stew, vegetable stew

Prep Time 10

Cook Time 45

Total Time 55

Servings 6

Author Hungarian Eats

Ingredients

1 head savoy cabbage
3-4 medium potatoes
3 cloves garlic
½ tsp ground turmeric
¼ tsp ground marjoram
¼ tsp ground caraway seeds
1-1½ tsp salt
¼ tsp ground pepper
¼ tsp ground sweet paprika
4 tbsp canola oil
5 tbsp flour
2 L water

Instructions

Prepare the cabbage: wash, remove outer wilted leaves, remove stem and core
Cut the cabbage into about 1cm strips
Cut the potatoes into cubes into 2 cm (¾"), mince the garlic
Place the savoy cabbage strips, potatoes, garlic, turmeric, marjoram, caraway seeds, salt, pepper into a large pot, and add the water
Bring it to boil, then let it simmer covered for about 30 minutes, until the potatoes and the savoy cabbage are tender.
In the meantime prepare the roux: heat the oil in a small pot on medium heat, add the flour. Lower the heat and keep stirring it for a few minutes until the oil flour mix is getting bubbly and gets a whiter colour. Remove the roux from the heat, add the sweet paprika, and mix it together.
Add the roux to the cabbage potato mix, stir it, and cook the stew for another 3-4 minutes until it thickens.

Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.

Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!

Main courses, Stews

by Kata

2 Comments

March 16, 2021

Cabbage stew with tender meat bites

Another delicious traditionally Hungarian one-dish meal, in Hungarian: “székelykáposzta” [SAY-kay-kap-oh-stah]. This meaty cabbage stew is so easy to prepare, and it just gets better and better every time it is reheated. Back in Budapest, if I needed some fresh pickled cabbage, I just went to …

Main courses, One dish meals, Stews

by Kata

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