Hungarian Lecso Pepper Sausage and Tomato Stew
Dive into the heart of Eastern European comfort food with this Hungarian Lecso Pepper Sausage and Tomato Stew. Brimming with smoky slices of sausage, vibrant bell peppers, and juicy tomatoes, this one-pot dish is a celebration of rustic flavors and bold paprika, a hallmark of Hungarian cuisine. The stew is simmered to perfection, allowing the vegetables to melt into a harmonious medley of sweetness and spice while the sausage infuses its rich, savory essence. Ready in under an hour, this easy-to-make recipe makes for a hearty family meal, whether served with crusty bread, fluffy rice, or traditional Hungarian dumplings. Perfect for satisfying cravings for warming, homestyle cooking, this lecso recipe brings authentic Hungarian taste straight to your table.
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Recipe Information
Ingredients
- 300 grams smoked sausage (e.g., Hungarian kolbász or kielbasa)
- 2 large yellow bell peppers
- 2 large red bell peppers
- 4 large ripe tomatoes
- 1 large onion
- 3 medium garlic cloves
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons vegetable oil
- 200 milliliters water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
1. Begin by preparing the ingredients. Slice the smoked sausage into 1/4-inch thick rounds. Core and deseed the bell peppers, then cut them into strips. Dice the tomatoes and finely chop the onion. Mince the garlic cloves.
2. Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the smoked sausage slices and cook for 5-7 minutes until they are browned and release some of their fat. Remove the sausage from the pot and set aside, leaving the fat in the pot.
3. Using the same pot, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds, stirring frequently.
4. Stir in the paprika, ensuring it evenly coats the onions and garlic. Be careful not to burn the paprika, as it can become bitter.
5. Add the bell pepper strips and diced tomatoes to the pot. Stir well to combine and allow the vegetables to cook for 5 minutes, releasing their natural juices.
6. Return the browned sausage slices to the pot, stirring them into the vegetable mixture.
7. Pour in the water, stirring to combine. Season the stew with salt and black pepper. Lower the heat to a simmer, cover the pot, and let it cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
8. Taste and adjust the seasoning if necessary. If the stew is too thick, add a splash of water until the desired consistency is reached.
9. Serve the lecso warm with crusty bread, rice, or dumplings, and optionally garnish with chopped fresh parsley.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 4841 mg | 210% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 61.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4593 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
