Hungarian Lecsó
A rustic Hungarian stew of sweet peppers, tomatoes, and onions simmered until soft and caramelized. Traditionally vegetarian, bright, and deeply savory—ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 168
- Protein
- 3g
Ingredients
- 3 tablespoons olive oil
- 2 medium onions, yellow or white
- 4 large bell peppers (red, yellow, or mixed)
- 14 oz canned crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- 1
Slice each onion from root tip to root tip into half-moons about 1/4 inch thick (so the layers stay connected), creating curved strips that look like parentheses.
- 2
Slice each bell pepper lengthwise from stem to tip into strips about 1/2 inch wide, removing the stem and white core as you go, so you have long pepper planks.
- 3
Pour 3 tablespoons olive oil into a large skillet and place it over medium heat for 60 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 4
Add the sliced onions to the hot oil and stir continuously until they look soft and translucent with light golden edges, about 5–6 minutes.
- 5
Add the sliced peppers to the onions and stir continuously until they soften and begin to release their juices, about 5 minutes.
- 6
Pour in the 14 oz can of crushed tomatoes (juice and all) and stir once to combine with the peppers and onions.
- 7
Sprinkle 1 teaspoon salt and 0.5 teaspoon pepper over the surface and stir gently until the salt dissolves, about 30 seconds.
- 8
Reduce heat to medium-low and simmer uncovered, stirring once every minute, until the peppers are very soft and the liquid has reduced by about half, 8–10 minutes.
- 9
Taste a spoonful of the stew and add a pinch more salt or pepper if needed, then serve hot in bowls.
Tools you’ll need
- large skillet (12-inch preferred)
- cutting board
- chef's knife
- wooden spoon or heat-resistant spatula
- measuring spoons
- bowls for serving
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