In a large pot or deep skillet, heat the lard or oil over medium heat. Add the sliced onions and cook gently for 5–7 minutes, stirring occasionally, until softened and just starting to turn golden.
2. Add the peppers:
Stir in the sliced peppers and cook for about 10 minutes, or until they begin to soften. Stir often to avoid burning.
3. Add paprika and tomatoes:
Remove the pot briefly from heat, sprinkle in the sweet paprika, and stir well (this prevents it from burning). Return to the heat and add the chopped tomatoes. Stir everything together.
4. Simmer:
Season with salt and pepper. Cover and simmer over low heat for about 20–25 minutes, or until the peppers are tender and the mixture has thickened. Stir occasionally.
🥄 Optional Add-Ins:
Sausage version: Add sliced smoked sausage (like Hungarian kolbász) in Step 2 with the peppers. It infuses the dish with smoky richness.
Egg version (Lecsó tojással): When the lecsó is fully cooked, stir in beaten eggs and cook for 2–3 minutes, until the eggs are softly scrambled throughout the stew.
🍽 Serving Ideas:
Serve hot with fresh crusty bread, rice, or boiled potatoes.
Top with a spoonful of sour cream for extra richness.
Enjoy it as a main dish or a side dish to grilled meats or cutlets.
🧊 Storage:
Refrigerate leftovers up to 3–4 days.
Freezes well for up to 2 months — just reheat gently.
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