Hungarian Lecsó (Vegetable Stew)

Instructions

1. 1Prepare your vegetables: Cut the 3 medium bell peppers into 1.27 cm strips. Dice the 4 medium tomatoes into 1.27 cm pieces. Finely chop the 1 large onion.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (175°C).
3. 3Add the chopped 1 large onion to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent, but not browned.
4. 4Add the 3 medium bell pepper strips to the pot. Cook, stirring occasionally, for another 5 to 7 minutes, until the peppers begin to soften slightly.
5. 5Stir in the diced 4 medium tomatoes, the about 340 g smoked sausage (sliced into 1.27 cm rounds if not pre-sliced), 1 tbsp sweet paprika, 1 tsp salt, and 0.5 tsp black pepper. Mix everything together well.
6. 6Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20 to 25 minutes. Stir occasionally to prevent sticking. The vegetables should be tender when pierced with a fork.
7. 7Serve the Hungarian Lecsó hot as a side dish or over rice.

Substitutions

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