European
Hungary - Side Dishes
Lecsó Sides
Chef's Menu Description
Vibrant Hungarian summer vegetable stew of sweet yellow pointed peppers, ripe tomatoes, and onions braised in smoked bacon fat with sweet paprika.
Ingredients
- • 500g Hungarian yellow wax peppers (TV paprika), sliced into rings
- • 400g ripe tomatoes, peeled and roughly chopped
- • 2 medium yellow onions, sliced into thin crescents
- • 2 tbsp lard or sunflower oil
- • 1.5 tbsp sweet Hungarian paprika
- • 1 tsp sugar, salt, and freshly cracked black pepper
Preparation Steps
1
Phase 1
Melt the lard in a wide Dutch oven. Add the sliced onions and cook gently over medium-low heat for 8 minutes until soft and glassy.
2
Phase 2
Pull the pot off the heat, stir in the sweet paprika, then add the sliced yellow peppers. Return to heat and sauté for 5 minutes.
3
Phase 3
Add the chopped tomatoes, sugar, salt, and pepper. Cover and simmer gently for 20 minutes until peppers are tender and the sauce is luscious.
4
Phase 4
Uncover and simmer for 5 minutes to reduce slightly to a silky consistency. Serve warm as a traditional garnish for roasts or grilled meats.