Hungarian
Lecsó
“A rustic stew of bell peppers, tomatoes, and spicy Hungarian sausage, slow-cooked in lard with a hint of paprika.”
Easy50 min
Where it comes from
This dish hails from the fertile lands around Lake Balaton, where summer vegetables and sausages are a staple.
Follow the thread
On the Palate
What goes into it
Proteins
Herbs & Spices
Dairy & Fats
How it's made
- 1
Heat lard in a pot and sauté onions until golden.
- 2
Add chopped bell peppers and tomatoes, stirring well.
- 3
Stir in slices of Hungarian sausage and garlic.
- 4
Season with paprika, salt, and black pepper.
- 5
Cover and simmer until vegetables are tender.
- 6
Serve hot with crusty bread.
