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Lecsó with fresh peppers, tomatoes, and sausage
Classic Lecsó with sweet peppers and sausage

Hungarian Pepper Stew (Lecsó)

Author: Flavelo
Recipes Main Courses Quick Meals
Lecsó is the essence of summer in a pot. Technically a vegetable ragout, its soul is the emulsion: pepper and tomato juices blend with fat and onion sugar to create a rich sauce. No two Lecsós are alike; everyone swears by their own ratios.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large Pot
  • Cutting Board

Instructions

1 ✓

Slice onions, cut peppers into strips, and wedge the tomatoes. Slice the sausage.

Tip: Peel tomatoes if skins bother you.
2 ✓

Fry sausage slices in fat, then remove.

Tip: Flavoring the fat with smoke is key.
3 ✓

Sauté onions in the sausage fat. Remove from heat, stir in paprika.

Tip: Dissolve paprika in fat, don't burn it.
4 ✓

Add tomatoes and salt; cook on high until they release juice.

Tip: Salt helps draw out moisture.
5 ✓

Add peppers and sausage. Simmer covered for 20 mins, then uncover to reduce sauce.

Tip: Don't overcook peppers; keep some bite.

Recipe FAQ

Too sour.
Tomatoes vary in acidity. Add a pinch of sugar to balance it.
Tomato skins are annoying.
Blanch and peel tomatoes before cooking if you prefer a smoother texture.
Too watery.
Cook uncovered to reduce liquid. It should be saucy, not soupy.

Ingredients

  • 2 lbs Yellow Wax Peppers or Bell Peppers
  • 1 lb Ripe Tomatoes
  • 2 large Onions
  • 1 link Smoked Sausage (Kielbasa or Hungarian)
  • 3 tbsp Lard or Oil
  • 1 tsp Salt
  • 1 tsp Sweet Paprika