Let's Cook Hungarian Lecsó

This step by step Hungarian lecsó recipe is easy to follow and will result in a delicious Hungarian classic dish.
Lecsó recipe and ingredients:
1 part onions, 2 parts tomatoes, 4 parts peppers
For 4 people it would be something like this: 200g onions, 400g tomatoes, 800g peppers. Portion sizes vary depending on how much bread and/or sausages you plan to have with it!
If adding sausage and Hungarian ‘bacon’, you can calculate as 50g szalonna and/or 50-100g of sausage per person
Chop the onions into big chunks or strips. Slice the peppers into rings, or big chunks and dice the tomatoes.
Slice the sausage into rings, and dice the ‘szalonna’ (Hungarian ‘bacon’).
Lightly fry the ‘szalonna’ and the sausage slices, stirring often, until the sausage is a bit crispy and the bacon becomes a bit translucent, then remove them from the pot but leaving the fat, ready for the next step.
Add the onions to the fat in the pot (or to the olive oil if making a vegetarian version). Soften the onions for a few minutes until they become translucent.
Add the peppers and cook for about 10 minutes.
Then add the diced tomatoes, salt and pepper and stew for 15-20 minutes, stirring gently every now and then. When the tomatoes have stewed down, add the sausages and ‘szalonna’ back in and cook it for another minute or two. Serve the lecsó with crusty bread. :)
Thanks for watching. x