Things to know about Magyar Klasszikus Lecso Recipe
Hungarian “lecsó” is a vegetable stew that combines three of Hungary’s favorite ingredients: peppers, tomatoes, and paprika. It’s made with a base of bacon fat, fried Hungarian wax peppers, tomatoes, onions, ground paprika, salt, and sometimes garlic. This dish has no exact location of origin; it comes from every part of Hungary. It can be eaten on its own with bread or with a side of rice for lunch, but it can also be served as an accompaniment to meat mains such as pork.
Delicious Traditional Hungarian Vegetable Ragout. Authentic Recipe of Magyar Klasszikus Lecso.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 600 grams (1.32 lb) Tomato
- 1000 grams (2.2 lb) Hungarian Wax Pepper
- 3 pinch Salt
- 2 pinch Ground Black Pepper
- 1 tsp Paprika Powder Flat
- 2 pcs Red Onion Small
- 3 tbsp Sunflower Oil
- Peel the onion, slice it into small cubes, slice the peppers into rondelles, and slice the tomatoes into quarters.
- Sauté the onion in a pan (it can also be prepared outdoors in a kettle) with some sunflower oil until golden yellow, then add the peppers.
- When the peppers have dropped, add the tomatoes, salt, pepper, and paprika.
- Stir the stew (lecso) well, then cover and cook on medium heat until the tomatoes are cooked. When it's ready, remove it from the heat and serve.
This famous Hungarian dish “lecsó” can be also prepared with sausages.
Once you’ve cooked the dish, serve it with white bread.
— Specific Atributes of This Recipe:
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