Hungarian Pepper Stew Recipe – Hungarian Special
Lecsó is a hearty and flavorful Hungarian pepper stew that celebrates the vibrant flavors of summer. Made with simple ingredients like bell peppers, tomatoes, onions, and paprika, this dish is both comforting and versatile. Often enjoyed as a main dish or side, it can be served with rice, sausages, or bread. The beauty of lecsó lies in its adaptability—while the classic version features just a handful of ingredients, it can be customized with additional vegetables or meats, such as pork or bacon. Whether enjoyed on its own or paired with other dishes, lecsó is a quintessential Hungarian comfort food that brings warmth and rich flavors to the table.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Hungarian Pepper Stew Recipe Ingredients
- 4 large bell peppers (preferably red or yellow), sliced
- 4 medium tomatoes, chopped
- 1 large onion, thinly sliced
- 2 tablespoons olive oil or lard
- 1-2 tablespoons sweet paprika (Hungarian paprika if possible)
- Salt and pepper to taste
- 1-2 cloves garlic (optional), minced
- 1-2 sausages (optional), sliced (like Hungarian kielbasa or chorizo)
- 1 cup water or vegetable broth (optional for a saucier version)
Prepare the vegetables
Slice the bell peppers, chop the tomatoes, and slice the onion. If using garlic, mince it.
Cook the onions
In a large pan or pot, heat the oil or lard over medium heat. Add the sliced onions and cook for about 5-7 minutes until softened and slightly golden.
Add the peppers and paprika
Add the sliced bell peppers to the pan and stir. Cook for another 5 minutes, allowing them to soften a bit.
Sprinkle the paprika over the peppers and stir to coat the vegetables evenly.
Add the tomatoes and cook
Add the chopped tomatoes and garlic (if using) to the pan. Stir everything together, then let the stew simmer on low heat for about 20-30 minutes, until the vegetables are tender and the flavors meld together.
If you’d like a more liquid stew, you can add a cup of water or broth at this point.
Optional: Add sausage
If you want a meatier version, add sliced sausage during the last 10-15 minutes of cooking, allowing it to cook through and infuse the stew with extra flavor.
Season
Taste the stew and season with salt and pepper to your liking.
Serve
Serve hot, ideally with rice, crusty bread, or as a side dish with meats.
Recipe Notes:
Paprika: Hungarian sweet paprika is key to achieving the authentic flavor of this dish. If unavailable, you can substitute with regular paprika, but the taste may differ.
Sausage: While the sausage is optional, it adds a savory, smoky flavor. You can use any type of smoked sausage or even bacon.
Heat Level: If you prefer some heat, you can add a pinch of hot paprika or fresh chili peppers to the dish.
Consistency: Lecsó can be made drier or saucier depending on personal preference. Add more water or broth if you want a saucy version.
Storage: Leftovers can be stored in the fridge for a couple of days. Lecsó often tastes even better the next day after the flavors have had more time to meld together.
