Try this Hungarian stew recipe from Hungarian-born chef Levente Koppány. Levente says, "Hungarian lecsó (pronounced leh-choh) is a vegetable stew that combines three of Hungary’s favourite ingredients – peppers, tomatoes and paprika. It can be served as a side, appetiser or a main. Many cooks preserve lecsó by processing it in a hot water bath to be used in the winter months. It’s similar to ratatouille and normally served with bread."

This is a recipe that Levente shared as part of his guide to Hungarian cuisine. Check it out to learn about goulash soup, cocktail culture, schnitzel and more.

Levente's recipe tip: "The sweetness of lecsó varies from recipe to recipe and is traditional but you could reduce the sugar slightly, if you like.
We serve it inside a whole pepper."

Hungarian lecsó (pepper stew) recipe


  • 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


  • 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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