Sauté Onions: Heat the lard or oil in a large skillet or pot over medium heat. Add sliced onions and cook until soft and translucent.
Add Paprika & Garlic: Stir in the garlic (if using), then immediately remove from heat briefly to stir in the paprika — this prevents bitterness and keeps the color vibrant.
Add Peppers: Return to the heat. Add sliced peppers and cook for 5–10 minutes, stirring frequently until they soften.
Add Tomatoes: Add chopped tomatoes and season with salt and pepper. Cover and simmer gently for about 15–20 minutes, stirring occasionally, until the stew is tender and juicy.
Optional Add-ins:
For protein: add sliced smoked sausage or bacon when the peppers go in.
For a silky texture: stir in the beaten eggs at the end and cook for 2–3 minutes until just set (popular in Hungarian home kitchens).
Taste & Serve: Adjust seasoning. Serve warm with fresh crusty bread, or spoon over rice or potatoes. It’s also amazing with fried eggs or even as a filling for flatbread.
📝 Notes:
Hungarian wax peppers are traditional, but a combo of bell peppers works well too.
Authentic lecsó is simple, peasant-style food, meant to highlight fresh peppers and paprika — don’t overcomplicate it!
Would you like a version that’s better suited for canning or winter storage?
