Lecsó – Hungarian Summer Stew
A quick, one‑pan Hungarian stew of peppers, tomatoes and onions, subtly spiced with paprika, ready in under 30 minutes and perfect with crusty bread.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the oil in a large skillet over medium heat and add the onions, cooking until translucent, about 3 minutes.
-
Step 2 of 5
Add the sliced peppers and continue to sauté, stirring occasionally, until they begin to soften, 4–5 minutes.
-
Step 3 of 5
Stir in the diced tomatoes, both paprikas, and the water; season with salt and pepper, then reduce the heat to low.
-
Step 4 of 5
Cover and simmer gently, stirring occasionally, until the vegetables are tender and the flavours have melded, 10–12 minutes.
-
Step 5 of 5
Remove the lid, give the lecsó a final stir, and serve immediately with crusty bread or over boiled potatoes.
Notes from the kitchen
If sweet Hungarian paprika is unavailable, substitute with a mild smoked paprika blend; the dish stores well refrigerated for up to 2 days, reheated gently.
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