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May 6, 2019 ·

Hungarian LECSO (LEH-choh)

recipes


Hungarian LECSO (LEH-choh) is a medley of three of my favourite vegetables.

(Onion, Tomatoes and Peppers)    Lecso can be served as a side dish or the main meal itself.

Hungarian wax peppers, banana peppers or Italian green peppers (elongated) are preferred, but green bell peppers will work in a pinch.
Shortcut: Use 2 (14 1/2-ounce) cans drained diced tomatoes instead of fresh.

Ingredients

  • 2 tablespoons oil – you may use any vegetable oil, I prefer grapeseed. (Old days they used bacon grease)
  • 2 medium onion or 1 large (large dice or sliced thinly)
  • 2 cups of peppers (Hungarian wax, banana, Italian, red or green bell peppers, cut into 1/4 inch strips or squares)
  • 3 large very ripe tomatoes (peeled and chopped, or use the shortcut ​above)
  • 1  teaspoon salt (less if using sausage)
  • ½ teaspoon ground pepper or to your taste buds liking…
  • 1/4 tablespoon sweet Hungarian paprika

Steps to Make It

  1. In a large skillet, sauté the onion with ½ tsp salt, in the oil over low heat for 5 minutes. Till they are almost glass like.
  2. Add the peppers and remaining salt and cook another 15 minutes.
  3. Add tomatoes, ground pepper and paprika and cook for another 25 to 30 minutes, stirring occasionally, or until mixture resembles chunky tomato sauce. Add 1/4 cup cooked rice to the finished dish and warm through.

Can be served with fresh bread slices, cooked plain rice, mashed potatoes, scrambled eggs and so much more.

Enjoy…

Liz

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