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

Hungarian lecsó (pepper stew)

  • serves 4
  • Easy

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

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Try this recipe for Hungarian lecsó, then check out 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.

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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.

Get inspired with more red pepper recipes

Sticky Chicken and Noodles Recipe with Red Pepper

Nutritional Information

  • Kcals 123
  • Fat 6.1g
  • Saturates 2.3g
  • Carbs 12.2g
  • Sugars 11.6g
  • Fibre 5.2g
  • Protein 2.2g
  • Salt 1.8g
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