Best Lecso Recipes

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW

Steps:

• METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
• Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
• Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
• Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
• Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
• Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.

HUNGARIAN LECSO

Steps:

• In a large pot over medium heat cook potatoes in butter with garlic, stirring frequently, not allowing garlic to burn. Stir in onion, bell pepper, sausage, tomatoes, spaghetti sauce, paprika and water. Cover, reduce heat and simmer until potatoes are just tender, 20 to 30 minutes.

LECHO (LECSÓ)

Steps:

• Heat lard, add sliced onion, and cook over very low heat for 5 minutes. Add green pepper slices and cook for an additional 15 min. Add tomatoes, sugar, salt and paprika. Cook for 10 to 15 min. longer. Adjust sugar and salt to taste. *If you are going to put sausage into it, reduce salt. Lecsó can be frozen successfully.

HUNGARIAN LECSO WITH EGGS

Steps:

• First fry the onions in the oil.
• add tomatoes and peppers, and cook until peppers are soft.
• add the diced salami and pour the beaten eggs over the mixture just before removing from the heat.

HUNGARIAN LECSO

Steps:

• In a saucepan over medium heat, saute the onions in oil for a few minutes.
• Stir well, add water, cover and increase the heat to high.
• Cook for 5 minutes, stirring frequently.
• Add bell peppers and hot peppers and lower the heat to medium.
• Continue to cook, covered, stirring often, for 5 minutes.
• Add the tomatoes, mix well, and simmer for 15 minutes, until onions and peppers are quite soft.
• Add salt to taste.

LECSO

Steps:

• Fry onions gently in the oil until translucent.
• Add the capsicums and simmer with the lid on for 15 minutes until going soft.
• Add the tinned tomates and seasonings and simmer for another 15 minutes until everyting is soft, adjust seasonings and serve.

HUNGARIAN LECSO II

Steps:

• Heat the olive oil in a large deep skillet over medium heat. Add the onions and green peppers; cook and stir until soft, about 10 minutes. Pour in the tomatoes, and season with salt, pepper and paprika. Cook and stir for another 10 minutes.
• In a medium bowl, whisk the eggs with a fork until well blended. Push all of the vegetables to one side of the pan. Pour the eggs into the empty half of the pan. Allow them to cook about halfway, then stir everything together, and cook for another 5 minutes. Serve over slices of rye bread.

LECSO

Steps:

• Fry the onion in oil over med-low heat until clear.
• Add paprika& mix well.
• Add peppers& fry 2 or 3 more minutes.
• Add Tomatoes& cook another minute.
• Turn heat a little lower, add eggs& stir to coat, until just cooked.