Hungarian lecso (LEH-choh) is a vegetable stew that combines three of Hungary's favorite ingredients -- peppers, tomatoes and paprika. Lecso can be served variously as a vegetable side dish, appetizer or the main meal itself, see the variations below. Many cooks can lecso to be used in the winter months. It's similar to Serbian djuvece and Russian letcho.
Banana peppers or Italian green peppers (elongated) are preferred, but green bell peppers will work.
SHORTCUT: Use 2 (14 1/2-ounce) cans diced tomatoes instead of fresh.
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Makes 4 to 6 servings of Hungarian Lecso
Banana peppers or Italian green peppers (elongated) are preferred, but green bell peppers will work.
SHORTCUT: Use 2 (14 1/2-ounce) cans diced tomatoes instead of fresh.
View this larger image.
Makes 4 to 6 servings of Hungarian Lecso
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 2 tablespoons bacon grease or oil
- 1 medium onion, sliced thinly
- 1 pound banana or Italian or green bell peppers. cut into 1/4-inch strips
- 3 large very ripe tomatoes, peeled and chopped or use SHORTCUT (above)
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt (less if using sausage)
- 1 tablespoon sweet Hungarian paprika
Preparation:
- In a large skillet, saute the onion in bacon fat or oil over low heat for 5 minutes. Add pepper and cook another 15 minutes. Add tomatoes, sugar, salt and paprika and cook for another 25-30 minutes, stirring occasionally, or until mixture resembles chunky tomato sauce.
- Add 1/4 cup cooked rice.
- For an appetizer, add 1/4 pound thin-sliced Hungarian Debreceni sausage
- Toward the end of the cooking time, add 4 beaten eggs and mix in.
- For a main meal, add 1 1/2 pounds smoked or fresh Hungarian sausage.
- For a lunch, serve in a bowl topped with a fried egg.
Barbara Rolek, Your Guide to Eastern Europen Food
