Hungarian Lecsó (Pepper & Tomato Stew)

 Ingredients

4 large ripe tomatoes, chopped

4–5 Hungarian wax or green peppers, sliced

1 red bell pepper, sliced

1 large onion, thinly sliced

2 cloves garlic, minced

2 tablespoons vegetable oil or lard

1 tablespoon sweet Hungarian paprika

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon caraway seeds (optional)

100 g smoked sausage, sliced (optional)

Fresh parsley, for garnish

Instructions

Heat the oil or lard in a large skillet over medium heat.

Add the onion and cook for 5–7 minutes until soft and lightly golden.

Add the garlic and sliced peppers. Cook for another 5 minutes.

Remove the pan briefly from the heat and stir in the Hungarian paprika so it does not burn.

Add the chopped tomatoes, salt, black pepper, and caraway seeds.

Return to low-medium heat and simmer uncovered for 20–30 minutes, stirring occasionally, until the vegetables are tender and the sauce becomes thick.

If using sausage, add the sliced sausage during the last 10 minutes of cooking.

Taste and adjust the seasoning.

Garnish with fresh parsley and serve hot with crusty bread.

Tip: For a more traditional Hungarian flavor, use Hungarian wax peppers and s

weet Hungarian paprika.