A steel frying pan with a spoon filled with orange and red slow cooked peppers and tomatoes

Hungarian lecsó (pepper stew)

Name: Hungarian lecsó (pepper stew)
Total time: 1 h
Yield: Serves 4
Ingredients: 2 tbsp bacon fat or vegetable oil; 1 medium onion, thinly sliced; 450g Hungarian Hot Wax peppers, cut into 5mm strips; 3 large and very ripe tomatoes, peeled and chopped; 1½ tsp sugar; 1 tbsp Hungarian sweet ground paprika; crusty bread, to serve

Preparation and cooking time
- Total time1 hr
Easy
Serves 4

Ingredients

2 tbsp bacon fat or vegetable oil
1 medium onion, thinly sliced
450g Hungarian Hot Wax peppers, cut into 5mm strips
3 large and very ripe tomatoes, peeled and chopped
1½ tsp sugar
1 tbsp Hungarian sweet ground paprika
crusty bread, to serve

Method

STEP 1
Heat the bacon fat or oil in a large frying pan over a low heat and fry the onion for 5 minutes. Add the peppers and cook for 15 minutes, stirring occasionally.
STEP 2
Add the tomatoes, sugar, paprika and 1 ½ tsp of salt, and cook for 25-30 minutes, stirring occasionally, until the mixture resembles a thick, chunky tomato sauce. Serve with crusty bread for mopping up.