Traditional Hungarian Lecsó: Summer Pepper, Tomato and Onion Stew

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Melt the lard and soften onions over medium heat without crisping them. If using sausage, brown its slices briefly and reserve.

Ingredients quick view

2 tbsp lard or rendered smoked-bacon fat

2 large onions, sliced

800 g Hungarian wax peppers, cored and sliced

500 g ripe tomatoes, peeled and chopped

1 tbsp sweet Hungarian paprika

1 tsp salt

1 small hot pepper, optional

200 g smoked Hungarian sausage, optional

Use long, pale Hungarian wax peppers rather than mixed sweet bell peppers.

Lard or bacon fat gives the traditional savoury base.

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