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Hungarian lecsó (pepper stew)

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

1 hour
serves 4
Easy

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

By Levente Koppány

Published: September 7, 2021 at 11:59 am

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 cuisin e and the top 10 places to eat and drink in Budapest.

Ingredients

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