Lecsó is the start of many good things and this dish happens to be one of them. Lecsó is used all year around, but nothing beats fresh Hungarian lecsó. You had to be daft not knowing yellow wax was in season. The delicious aroma of lecsó cooking would surely seduce you as you passed by an open window… It seemed all of Budapest [pronounce it “booda-pesht] would be in lecsó [pronounced “lehtch-o”] mode for weeks.
POTATO PEPPER STEW
2 red potatoes 3 Tbsp oil
1/2 onion, diced
2 garlic cloves, minced
2 Tbsp Hungarian Paprika
salt and pepper
3 tomatoes
3 yellow peppers
3 European wieners, sliced [hot dogs? NEVER]
• Peel the potatoes, wash, and cut into quarters.
• In a medium sized pot sauté the diced onions until soft.
• Remove from heat and mix in the paprika.
• Add potatoes to the onions and return pot to the stove.
• Salt and pepper it to taste.
• Pour water on the potatoes quarter way up.
• Bring to slow simmer and cover.
• While the potatoes simmer, wash the peppers and the tomatoes.
• Remove the pepper cores and discard.
• Slice the peppers into thick chunks.
• Quarter the tomatoes.
• When the potatoes are half cooked, add the peppers and tomatoes.
• Bring back to simmer.
• With the lid off sauté the potato lecsó until the potatoes are tender.
• Add the wieners, cover and turn off heat.
• Let stand for 5 minutes and serve.
