Instructions:
- Sauté the onions
In a large pot, heat the lard (or oil). Add the sliced onions and cook until soft and lightly golden. - Add the peppers
Stir in the sliced Hungarian peppers and bell peppers. Cook gently until softened, about 10 minutes. - Paprika & tomatoes
Remove the pot from heat for a moment, stir in the Hungarian paprika (so it doesn’t burn), then add the chopped tomatoes. Return to low heat. - Season & simmer
Add salt and black pepper. Let the stew simmer for about 20–30 minutes, stirring occasionally, until the peppers are tender and the tomatoes break down into a thick sauce. - Optional enrichments
- Add sliced sausage or bacon for a heartier dish.
- Stir in cooked rice to make it more filling.
- Crack in a few eggs during the last minutes of cooking, gently stir, and cook until just set for a rustic “tojásos lecsó.”
Serving:
- Traditionally served with fresh bread to soak up the sauce.
- Can be enjoyed as a vegetarian main dish or as a side to meats.
- Delicious warm or even at room temperature the next day.
Would you like me to also give you the grandma-style variation with sausage and bacon (the way it’s often served at Hungarian countryside festivals)?