Hungarian Vegetable stew (Lecsó)
Hungarian Vegetable stew (Lecsó)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, hungarian vegetable stew (lecsó). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Hungarian lecso (LEH-choh) is a vegetable stew that combines three of Hungary's favorite ingredients—peppers, tomatoes, and paprika. First wash the vegetables in cold water. Cut the ends off the peppers and slice it.

Hungarian Vegetable stew (Lecsó) is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Hungarian Vegetable stew (Lecsó) is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have hungarian vegetable stew (lecsó) using 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Hungarian Vegetable stew (Lecsó):
  1. Prepare 3 lb pepper
  2. Prepare 1-2 lb tomatoes
  3. Prepare 2 yellow onions
  4. Take 1 tbs minced garlic
  5. Prepare 14 oz smoked sausage
  6. Make ready 5-6 tbs lard or vegetable shortening
  7. Get 1/2 tbs paprika
  8. Prepare Salt, pepper to taste z

I used courgettes red peppers and mushrooms as I like a few vegetables in terms of colour and taste Read Hungarian Lecso II. this link is to an external site that may or may not meet accessibility guidelines. Hungarian lecso (lecsó) is a typical Hungarian dish that consists of tomatoes, peppers, and onions. To freeze it, the lecso is prepared using the basic recipe and portions placed in tightly sealed Then add the rice and leave to swell in the vegetable juices, adding a little water if necessary. Lecsó- Hungarian Pepper-Tomato Stew is a dish very similar to the Italian peperonata.

Steps to make Hungarian Vegetable stew (Lecsó):
  1. First wash the vegetables in cold water.
  2. Cut the ends off the peppers and slice it. Set it aside.
  3. Cut up tomatoes into bigger chunks. Set it aside.
  4. If you don't like the tomato skin just put it in to boiling hot water for a few seconds and it easily peel off.
  5. Slice onions.
  6. Add lard to pan and cook onions on medium until brown.
  7. Take it off the heat add paprika and stir.
  8. Add garlic.
  9. Put it back on the heat and add peppers.
  10. Add tomatoes.
  11. Add about 1/2 tbs of salt and pepper to taste. You can add more later. Add about 2-3 oz of water so bottom doesn't burn down and let it cook on low (3-4).
  12. Rinse sausage with cold water and slice it. Set it aside.
  13. After about 30-35 minutes add sausage. By the time the stew became really juicy without additional water and smells amazing.
  14. Cook until sausage is fully cooked and peppers are tender. About 20 more minutes or so. Add more salt and pepper if needed. Serve it with fresh bread or noodles /rotini, spaghetti, fettuccine/ Really anything will goes with it.

This dish is a summer delight that is made with bell Place them in a pan with the vegetable oil. You can use regular or red onion, as you like, or based on the availability. Lecsó- Hungarian Pepper-Tomato Stew is a dish very similar to the Italian peperonata. The star of the recipe is the red sweet pepper. This hearty Hungarian vegetable ragout is made with a base of rendered lard or bacon fat, fried Hungarian wax peppers, tomatoes, onions Lecsó itself is much akin to the French ratatouille, and though this versatile dish is prepared in numerous variations, it is said that the very best lecsó is.

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