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Lecsó - Hungarian Pepper Stew Recipe
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Servings:
4
Author:
Judit + Corina
Ingredients
2
Tbsp
Grapeseed Oil or Lard
1
Large Onion - finely chopped
2
Tbsp
Hungarian Paprika - mild or not so mild
6
Hungarian Wax Peppers or Bell Peppers
3
Vine Ripe Tomatoes - diced
Sea Salt
Black Pepper freshly ground
1/3
cup
Water or Sauvignon Blanc
1/2
cup
Israeli Couscous or Brown Rice
1
pound
Smoked Kielbasa - cut crosswise into 2 inch lengths
Instructions
Heat the grapeseed oil in a medium-large pot and add the finely chopped onion. Saute onions over medium high heat until it becomes translucent.
Sprinkle in the Hungarian Paprika and with a wooden spoon stir well.
Immediately add the wax or the bell peppers and tomatoes and stir again really well or the paprika can burn and will taste bitter!
Cover the pot and cook by stirring occasionally for about 10 minutes.
Season to taste with salt and freshly ground black pepper.
Pour in the water or a white wine and stir in the Israeli couscous. If needed add a little more water for a soupy texture.
Add the sliced Kielbasa and cook covered on low heat for 10 minutes.
Optional: serve with fresh whole grain bread.