Hungarian Pepper Stew Recipe – Hungarian Special
Hungarian Pepper Stew (also known as Lecsó) is a vibrant, comforting dish that celebrates the flavor of summer. Simple ingredients like sweet bell peppers, juicy tomatoes, and soft onions cook together in olive oil (or lard) with a generous helping of Hungarian sweet paprika, creating a stew that is both hearty and full of natural flavor. Optional garlic and sausage add depth and richness. Enjoy this dish as a warming main course, side, or paired with crusty bread or rice—it’s versatile, satisfying, and perfect for feeding the soul.
- 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 Quality: Use high-quality Hungarian sweet paprika for authenticity; if unavailable, substitute regular paprika but expect subtle flavor differences.
Heat Variation: For more spice, add hot paprika or chopped fresh chili; for a milder stew, stick to sweet paprika only.
Consistency Adjustment: If you prefer a saucier stew, include vegetable broth or water; for a thicker version, cook uncovered to reduce excess liquid.
Meat or Meat-Free: Sausage or bacon adds savory, smoky notes; you can skip the meat for a vegetarian version without losing much flavor.
Storage & Serving: Leftovers store well in the fridge for a couple of days—and often taste even better the next day after flavors meld. Serve hot, garnished with fresh herbs, alongside rice or with crusty bread to soak up the juices.
