Prep Time20 Mins
Cook Time40 Mins
My husband is Hungarian, so naturally I’ve been begging him for years to give me a lesson in Hungarian food. When that didn’t work, I asked his Dad – and this is the first thing he showed me how to make.
Hungarian lecso is basically stewed peppers and tomatoes with a healthy amount of paprika – an extremely popular spice in Hungarian cooking.
Typically you add smoked Hungarian sausage to this but you can add any kind of sausage you like. The great thing about this recipe is that it’s easily adaptable. You can even use hot dogs to turn it into a more kid-friendly dish.
This is an uber-comforting meal, perfect for cooler weather. Serve it over white rice with a fried egg to complete the meal, or you can do what my husband does and eat it with a spoon directly over the pot on the stove.
This recipe is especially great at the end of the summer when tomatoes are in season (and, if you’re like me, your garden has been completely overrun by your tomato plants).
- Daily Value*
Total Fat: 17.9g20%
Total Carbohydrates: 22.1g8.3%
Total Protein: 9.5g8.6%
In a large skillet or stock pot, melt the bacon fat on low-medium heat. Once melted, add onions and cook until they start to brown.
Add the peppers to the pot and cook until they start to soften, about 5 minutes. Make sure to stir sporadically so that the peppers don't burn.
Add the tomatoes to the pot and stir them until they are well incorporated with the rest of the vegetables. After about 5 minutes the heat should start to break them down. Make sure to stir continuously as the juices release from the tomatoes.
Once the tomatoes have broken down, there should be a sizeable amount of liquid in the pot. At this point, turn down the heat and add the minced garlic and paprika. Turn the heat slightly lower, cover the pot and let it cook on a low boil for 10 minutes.
Add the cut sausages to the pot, cover and simmer again for another 10 minutes.
Season with salt and pepper to taste. Serve it over rice and enjoy!