Hungarian Lecsó Stew with Kolbasz

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Lecso is a simple yet flavourful traditional Hungarian recipe that comments many dishes. This version is a rich, hearty and so satisfying meal.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Side Dish

Cuisine: Hungarian

Servings:

Calories: 369kcal

Author: Rose

3-4 slices butchers bacon, cut into strips
2 6 inch Kolbasz sausage, sliced
1 tbsp organic sunflower/safflower oil
2 medium onions, sliced
1 red pepper, sliced
1 Hungarian white sweet pepper, sliced (other colour pepper can be substituted)
1/4 Hot Hungarian pepper, sliced (optional) (amount varies due to your preference)
5-6 Roma tomatoes, cut into quarters
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar

Heat a large skillet or cast iron pot, over medium heat, add bacon and cook until crispy, remove and set aside. Add the sliced kolbász and fry both side until crispy and cooked through, about 5 minutes. Remove and set aside with bacon. Add onions, and tablespoon of oil, cook over medium heat for 5 minutes, long enough to see the onions starting to caramelize. Then add peppers and sauté for another 3-4 minutes, and one they become tender, add the tomatoes.
Cover skillet to allow tomatoes to soften, for about 7-8 minutes. This will speed up the cooking process. Remove lid and break down tomatoes with a wooden spoon, and add salt, pepper and sugar.
Cook for another 20 minutes until tomatoes are fully cooked, and yet some of the liquid is remaining to resemble a stew. Return the sausage and bacon to the stew, and simmer another 2-3 minutes until the sausage is warmed through. Adjust the seasonings if needed at this point.
Serve this on it's own with crusty bread. If you make this dish without the bacon and sausage, serve it with oven cooked or barbecue Hungarian sausage and mashed potatoes, breaded pork, veal, chicken or white fish.