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

Hungarian lecsó (pepper stew)

Published: September 7, 2021 at 11:59 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Hungarian chef Levente Koppány shares this traditional tomato and pepper stew recipe, delicious mopped up with crusty bread

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal123
fat6.1g
saturates2.3g
carbs12.2g
sugars11.6g
fibre5.2g
protein2.2g
salt1.8g
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Try this recipe for Hungarian lecsó, then check out our beef goulash and more comforting stew recipes.

Planning a trip to Hungary? Discover 10 things we love about Hungarian cuisine and the top 10 places to eat and drink in Budapest.

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.

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