Hungarian Lecsó – Pepper and Tomato stew🇭🇺

Instructions:

1. Sauté the onions: Heat lard or oil in a large pan, add onions, and cook until soft and translucent.
2. Add peppers: Stir in the sliced peppers and cook for about 5 minutes until slightly softened.
3. Paprika & tomatoes: Remove from heat briefly, stir in the paprika (so it doesn’t burn), then add tomatoes. Return to heat and simmer gently.
4. Season & cook: Add salt and pepper. Cover and let simmer for 20–30 minutes until the peppers are tender and the stew is flavorful.
5. Optional step: Stir in sliced sausage for a heartier version or beaten eggs at the end for a creamy finish.

---

Serving:

• Traditionally served with fresh bread or alongside rice, potatoes, or nokedli (Hungarian dumplings).
• Often enjoyed as a main dish in summer or as a side with roasted meats.

---

👉 Would you like me to share with you also the authentic trick Hungarians use to peel tomatoes quickly for Lecsó, so the stew has a silky texture?