Hungarian · lunch
Lecsó (Hungarian Pepper and Tomato Stew) A Hungarian staple of sweet peppers, onions, tomatoes, and paprika stewed in bacon fat or oil until soft, sweet, and slightly smoky, best made with late summer produce.
servings 4 Original recipe on tastehungary.com
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Back to 4 servings 100 grams fatty bacon (szalonna), or about 6 slices, chopped (or 4 tablespoons oil) 2 medium onions, finely chopped 2 tablespoons sweet paprika 1 kilogram sweet peppers, 2 pounds, cored, seeded, and chopped 500 grams tomatoes, 1 pound, roughly chopped salt, to taste
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1 Step 1: Add the bacon to a pot and cook over low heat until it is rendered. Or, if you are using oil, heat it.2 Step 2: Add the onions, cook over low heat until they are translucent (not browned), about ten minutes.3 Step 3: Remove the pot from the heat and stir in the paprika.4 Step 4: Add the peppers, and cook for about 15 minutes (until they soften), adding a bit of water in the beginning, if needed.5 Step 5: Add the tomatoes, and cook uncovered for about 20 minutes, until the peppers are soft and the liquid reduces a bit.getsaucepan.com/r/5ccf7198-f982-4037-ba7e-ce8b1c1522a7 · Original: https://tastehungary.com/journal/lecso-a-recipe-for-the-last-summer-days/
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