Lecsó (Paprika-Packed Pepper Stew)

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https://cooking.nytimes.com/recipes/1026100-lecso-paprika-packed-pepper-stew

https://archive.ph/1B405



This traditional Hungarian pepper stew recipe delivers a flavor-packed one-pot meal that’s perfect for any busy weeknight. Every family has their own version, but at its root, lecsó is a paprika-spiced stew with melting onions, peppers and tomatoes. The vegetables are simmered together until saucy, jammy and glossy; the sweetness of the onions and peppers is offset by tomatoes, making this an irresistibly balanced dish that is light but satisfying. Hungarian peppers would be ideal. Typically enjoyed at their yellow stage, they are sweet and savory with a mild heat level. Red bell peppers are more modest, with their predominantly sweet flavor, but make a delicious option for this recipe. The dish, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), is vegan as written, but you can use this foundational recipe to make it your own. Some people serve it with fried or scrambled eggs, some with sausage or other meats, some use animal fat to cook the vegetables. Each version will bring comfort and flavor to your table.

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Preparation

Step 1
In a large pot, heat the oil over medium until quite hot, nearly smoking, about 5 minutes. Add the onions and a big pinch of salt and cook, stirring occasionally, until the onions are translucent and slightly softened, 4 to 5 minutes. (If the oil sputters too much or the onions begin to burn, adjust heat to medium-low.) Add the garlic, paprika and cayenne, and stir until fragrant, 1 minute.

Step 2
Add the peppers and another pinch of salt and cook over medium, stirring occasionally, until quite soft, about 15 minutes.

Step 3
Add the canned tomatoes and their juices, crushing them with your hands as you add them, or breaking them up with a wooden spoon. Bring the mixture to a boil. Adjust heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated and the stew has a jammy consistency, 25 to 30 minutes. You can add additional splashes of water to reach the desired consistency. Taste and add salt as needed.

Step 4
Serve hot, with plenty of crusty bread and parsley.