Hungarian Lecsó (Vegetable Stew)

Ingredients

• 3 large Bell peppers
• 4 medium Tomatoes
• 1 large Onion
• 1 tbsp Smoked paprika
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• about 225 g Hungarian Sausage (optional)

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

Instructions

1. 1Place a 30.48 cm skillet or large pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 large onion, chopped, to the hot oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Add the 3 large bell peppers, sliced. Continue to cook, stirring occasionally, until the bell peppers are slightly softened, about 10 minutes.
4. 4Add the 4 medium tomatoes, diced, along with the 1 tablespoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together.
5. 5Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low. Cover the skillet or pot and cook for 30 minutes, or until the vegetables are tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. 6If using the about 225 g Hungarian sausage, slice it and add it to the skillet during the last 15 minutes of cooking. Stir it into the vegetables to heat through.
7. 7Serve the lecsó hot. It can be enjoyed as a side dish or a light main course.

Related Guides