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Hungarian lecsó, pepper and tomato stew

Hungarian Lecsó - Pepper and Tomato stew

This is a stewed mix of peppers, tomatoes and onions. It is sometimes called “Hungarian ratatouille”. Lecsó comes in many variations and it can be served on its own, as a side or as a main dish, at any time of the day.
5 from 1 vote
Total Time 27 minutes
Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Cutting board
  • Chef's knife
  • Measuring spoon
  • Medium pot
  • Wooden spoon

Ingredients
  

  • 6 medium tomatoes cubed
  • 4 yellow wax peppers or banana peppers or cubanelle peppers cut into medium pieces
  • 2 medium onions thinly sliced
  • 1 teaspoon sweet paprika powder
  • salt
  • ground black pepper
  • 2 tbsp vegetable oil

Instructions
 

  • In a pot, sauté the thinly sliced onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
  • Add the cubed tomatoes, cover and simmer for 5 minutes.
  • Add the peppers (cut into medium sized pieces) and 1 teaspoon of sweet paprika powder, sprinkle with ground black pepper and cook for another 5-8 minutes. I do not like to overcook, because then the skin of the peppers cook off. Cooking tip: Do not burn the paprika, or it will become bitter.
  • You can have it with bread, with eggs, rice or sausage.
Hungarian lecsó, pepper and tomato stew
Keyword Lecsó, pepper, tomato stew, vegan, vegetarian