Hungarian
Lecsó
A homely Hungarian pepper and tomato stew cooked in lard with sweet paprika and smoky kolbász. The peppers soften into a rich, rustic sauce that is best spooned into shallow bowls with fresh bread.
Watch it madeMindmegette.hu · 1:56
Ingredients
- Hungarian wax peppers4 medium, about 300g
- Ripe tomatoes3 medium, about 300g
- Yellow onion1 medium
- Smoked Hungarian sausage, such as Gyulai or Csabai kolbász100g
- Lard1 tbsp
- Sweet Hungarian paprika1 tsp
- Hot Hungarian paprika1/4 tsp, optional
- Salt3/4 tsp, plus more to taste
- Fresh crusty white bread, for servingas needed
Method
- Halve the onion and slice it thinly; cut the Hungarian wax peppers into rings, discarding the stems and most seeds; chop the tomatoes into rough wedges.
- Slice the smoked sausage into thin coins.
- Melt the lard in a heavy pan over medium heat, add the onion, and cook gently for 6 to 8 minutes until soft and glossy but not browned.
- Add the sausage slices and cook for 2 to 3 minutes, stirring, until they release their red, smoky fat.
- Take the pan off the heat and stir in the sweet paprika and optional hot paprika so the spice blooms without scorching.
- Return the pan to medium heat, add the sliced peppers and salt, stir well, then cover and cook for 10 minutes until the peppers begin to collapse.
- Add the chopped tomatoes, stir, and simmer uncovered for 12 to 15 minutes until the tomatoes break down and the lecsó becomes juicy but not watery.
- Taste and adjust the salt, then let it rest off the heat for 5 minutes before serving.
- Serve warm in shallow bowls with fresh white bread for mopping up the paprika-rich juices.
Common questions
Can I substitute other peppers or sausage if I can’t find Hungarian wax peppers or Gyulai/Csabai kolbász?
Yes. Use any mild, thin-skinned pepper like banana peppers or Anaheim if wax peppers are unavailable. For sausage, choose a smoked, garlicky sausage with good fat, such as kielbasa or chorizo-style smoked sausage, but keep the seasoning lighter.
How do I know when to add the paprika so it doesn’t turn bitter?
Add the paprika off the heat, after the sausage has rendered and before the peppers go in. Stir it into the hot fat briefly, then return the pan to heat right away. Paprika scorches fast and turns bitter if it cooks too long.
What are the most common mistakes when cooking lecsó?
The biggest mistakes are browning the onions too hard, scorching the paprika, and overcooking the peppers until mushy. Also avoid adding too much liquid; lecsó should be juicy from the vegetables, not soupy like a stew.
How should I store and reheat leftovers?
Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water only if needed. The flavor often improves the next day as it sits.
What’s the best way to serve lecsó?
Serve it hot with thick slices of fresh crusty white bread for soaking up the juices. It also works well with a fried egg on top, boiled potatoes on the side, or as a hearty topping for rice.