European
Hungary - Vegetarian
Lecsó Vegetarian
Chef's Menu Description
Rich summer Hungarian pepper and tomato stew cooked in sunflower oil with sweet pointed peppers, ripe tomatoes, onions, and sweet paprika.
Ingredients
- • 600g Hungarian yellow pointed peppers, sliced into rings
- • 500g ripe tomatoes, peeled and chopped
- • 2 large yellow onions, sliced
- • 3 tbsp sunflower oil
- • 1.5 tbsp sweet Hungarian paprika
- • 1 tsp sugar, sea salt and black pepper
Preparation Steps
1
Phase 1
Heat sunflower oil in a large deep skillet. Add sliced onions and cook over medium heat for 10 minutes until soft and golden.
2
Phase 2
Stir in sweet paprika off the heat, then return and add sliced peppers. Sauté for 6 minutes until peppers soften slightly.
3
Phase 3
Add chopped tomatoes, sugar, and salt. Cover and simmer gently for 20 minutes until a rich, luscious sauce develops.
4
Phase 4
Uncover and simmer 3 minutes to reduce slightly. Season with black pepper and serve with crusty bread or boiled potatoes.