Gluten-Free Lecsó (Hungarian Vegetable Stew)

Ingredients

• 3 large Bell peppers (mixed colors)
• 4 medium Tomatoes
• 1 large Onion
• 2 cloves Garlic
• about 225 g Smoked sausage (gluten-free)
• 2 tbsp Olive oil
• 1 tbsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 large chopped onion to the pot and cook, stirring occasionally, for 5-7 minutes, or until it looks softened and slightly see-through. Add the 2 minced cloves of garlic and cook for 1 more minute, stirring constantly, until you can smell its fragrance.
3. 3Add the 3 sliced large bell peppers (mixed colors) to the pot. Cook for 5-7 minutes, stirring occasionally, until the peppers begin to soften.
4. 4Stir in the 4 diced medium tomatoes, 1 tablespoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together and bring the mixture to a gentle simmer.
5. 5If using the about 225 g of smoked sausage (gluten-free), slice it into rounds and add it to the pot. Stir to combine.
6. 6Reduce the heat to low (121.1°C / 120°C), cover the pot, and let the stew simmer for 20 minutes, stirring every 5 minutes. The vegetables should be tender and the stew should have thickened slightly.
7. 7Serve the Gluten-Free Lecsó hot.

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