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In this weeks episode, we’ll be cooking something that sounds similar to Apfelkuchen, Zwetschgenknodel, Goulash or Krumpli. If this sounds good to you make sure to subscribe for the coming weeks recipes.
Hungary was (and is) an agricultural country. Tomatoes and peppers were traditionally grown in abundance. Although there are some very hot peppers in the Hungarian cuisine, in this dish we use bell peppers, an appropriate substitute and not hot. There are as many variations as there are families preparing this dish – this particular version is the one my father prepared for us when mom relinquished control of the kitchen.
- 1 1/2 lbs. tomatoes, quartered
- 8 bell peppers (you may vary the color), chopped
- 2 large yellow onions, diced
- 1 – 10 1/2 oz can sliced mushrooms, stems and pieces
- 6 strips bacon, chopped roughly
- 10 oz cooked diced ham or rotisserie chicken (optional)
- 1 T red paprika
- 3 eggs
- 2 oz. vegetable oil
- salt & pepper to taste
- Fry the bacon until golden brown. Add the vegetable oil and the onions and saute until glassy.
- Add the tomatoes and peppers to the bacon/onion mixture, cover and let simmer for about 20 minutes on medium/low heat.
- Drain the can of mushrooms and add it to the pot along with the paprika, ham or chicken and salt and pepper to taste.
- Let the mixture simmer for 5 – 10 minutes.
- Beat the eggs and blend them in slowly, constantly stirring. When the eggs are cooked, remove from heat and serve.
Lecso (without the eggs) can be stored in the freezer. Otherwise, keep leftovers in the frig up to two days. Variation – use sliced Hungarian or Polish sausage in place of the ham or chicken. You can also omit the eggs if you prefer.
- Category: stews
- Method: stovetop
- Cuisine: European
Keywords: stew, comfort food, stovetop, bell peppers, Hungarian, old world, European, vegetables
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.