Hungarian Lecso

Hungarian Lecso

I am not Hungarian, so this recipe may not be entirely authentic, but I have experimented with lecso (pronounced “LECH-oh”) enough to know what works well and what doesn’t. This is a favorite dinner recipe at our house, and I hope you enjoy it too.

Ingredients

1 Sweet onion, thinly sliced
2 Red, orange, or yellow bell peppers, sliced
2 Tbsp bacon fat or fat of choice
1 15 oz can diced tomatoes
1 Tbsp sweet Hungarian paprika
1/2 tsp salt
1 lb kielbasa or smoked sausage

A couple of notes before beginning. First, don’t use green bell peppers, despite what more traditional recipes might say. Red bell peppers are delicious in this recipe, while green bell peppers ruin it.

Second, I prefer sweet Hungarian paprika over smoked paprika. If smoked paprika is all you can get, it will do, but sweet Hungarian paprika is better for this recipe.

Begin by slicing the peppers and onions.

Sliced onions and peppers

Next, cook the onions and peppers over medium heat in a heavy-bottomed pot with the bacon fat, beef tallow, or your fat of choice. Olive oil or coconut oil also work nicely. I recommend cooking the  onions and peppers until the onions begin to caramelize. This can take 20-30 minutes, stirring every few minutes.

Sauteed peppers and onions

Once the onions have begun to caramelize and the peppers are nice and soft, add the canned, diced tomatoes, juice and all, along with the paprika and salt. Stir everything together and let it simmer for another 10-15 minutes.

Before serving, add the sliced sausage to the pot and let it simmer for another 10 minutes or so until the meat is thoroughly heated. It may not look like much in this picture, but it is absolutely delicious.

Hungarian Lecso

I recommend serving it over riced cauliflower. I served this last night to guests with riced cauliflower and a side of Brussels sprouts slaw from the Paleo Comfort Foods cookbook, and it was an enormous hit.

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