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Posted by / Tuesday, September 27, 2011

Hungarian Lecsó


This wonderful Hungarian dish called Lecsó, pronounced "LETCH-oh" makes a simple meal for late harvest peppers. My father's grandmother always made this in late summer into the fall. My father has since carried on the tradition and this weekend I made my own variation of the dish which with minimal ingredients always amazes me how much flavor is produced.


Hungarian Lecsó

  • 1-2T lard or olive oil
  • 1 large yellow onion (sliced)
  • 1 pound sweet Hungarian or Italian banana peppers, sliced and white membranes removed
  • 1-2 medium hot Hungarian banana wax peppers (optional)
  • 2-3 large ripe tomatoes, peeled and diced
  • 1T Hungarian paprika
  • 1/2t sugar and salt
Saute onions over low heat for 8-10 minutes until soft and translucent. Pull from heat and add paprika to stir — careful not to burn the paprika when adding. Stir to coat. Onions should take on a red to dark orange color. Return to heat, add all pepper slices and cover on low until soft, about 15-20 minutes stirring occasionally. Peppers will create there own juice**. Add tomatoes, salt, sugar and cook covered stirring on occasion for 10-15 more minutes.

Remove from heat, season with pepper and serve as a side dish or over eggs.

** Another variation at this point is to add 3/4 of a cup of rice and Hungarian sausage or kielbasi. Cook until rice is tender and serve as a stew. I promise the sweetness of the peppers and the hint of the spice will keep you searching for late harvest peppers.

What dish do you remember growing up that carries some heritage in your family?

E.A.T. local E.A.T. well

 Lecsó

3 comments:

  1. I know,I make and I love Lesco:).We make in Serbia similar dish only add eggs and call it Satarash:)

    ReplyDelete
  2. Dzoli I had a feeling you would understand this dish! I am going to try with eggs. Thanks!

    E.AT.

    ReplyDelete
  3. Interesting this dish reminds me of a middle-eastern dish from the Maghreb called shakshouka that is served with eggs; I am intrigued by these peppers and of course I need to use the paprika i bought that is imported I think

    ReplyDelete

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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