This recipe was adapted from a guest post on The Hungary Dish.
- 1 pack bacon (approximately 12 slices)
- 1 sweet yellow onion
- 1 teaspoon Hungarian paprika
- 4 bell peppers (a mix of yellow and red)
- 1 can tomatoes (Hunt’s whole plum tomatoes or similar)
- 1 teaspoon salt
- 1 pack of Hillshire Farm smoked sausage (use as much or as little sausage as you want)
- Cook the bacon. I didn’t have lard but chose to sauté my onion in some of the bacon fat. I crumbled the cooked bacon into smaller pieces and placed it into a fresh pan with my desired amount of bacon fat.
- Slice or dice your onions, and toss them in with your bacon and bacon fat. Cook on medium heat. (Vegetarians can omit the bacon and bacon fat and use an oil of their choice.)
- Once onions have softened, add a teaspoon of paprika (or more if you prefer) and stir in. Let cook for about a minute, making sure the paprika doesn’t burn.
- Add your tomatoes (whole or diced; I included the tomato juice), sliced bell peppers, and a teaspoon of salt. Stir thoroughly, then cover. Let cook for 45 minutes, covered and on medium heat.
- If you plan on adding sausage, slice your desired amount and add it to the pan halfway through the 45-minute cooking time.
- Serve your lecsó in a bowl. If you’re making this ahead of time, it can be kept simmering or be reheated in a crockpot.