Lecsó is a well-loved Hungarian stew of green peppers, tomatoes and paprika. During the summer when fresh peppers and tomatoes are plentiful, cooks prepare big batches to bottle and use for the rest of the year. True Hungarian cooks will always have some lecsó in the kitchen, as many recipes will call for small amounts to beef up the dish. Lecsó is also commonly served along with pork or with túrós csusza. This recipe comes from the Hungarian Cookery Book by Károly Gundel.
Ingredients:
2.5 pounds green paprika (peppers)
2 pounds tomatoes
3 ounces smoked szalonna
3 ounces lard
7 ounces onions
1 ounce salt
Dash of red paprika
Method:
“Scald the tomatoes, skin and quarter them,” writes Gundel. “Core the green paprikas (peppers) and cut each into 5 or 6 pieces lengthwise. Dice the bacon, brown in fat, and add the finely chopped onions. When the onions are browned, add the red paprika, mix, and then add the green paprika (peppers) and tomatoes, stewing the mixture over a slow fire. If the green paprika (peppers) are too hot, scald them before putting them into the stew.”
