Originally uploaded by Gergely22

A popular stew made from vegetables is the peppers and tomatoes stew called 'Lecsó'. Usually onions first fried til transparent before the juicy tomatoes are added.

Lecso made from lard or pig's fat has a special aroma. Sometimes, the lard can be substituted with bacon. Those who are health conscious might have the wrong perception about lard. These trans fatty acids is an alternative to hydrogenated oils nowadays. Lard is forty percent saturated fat as compared to coconut oil which is 85%. Palm kernel oil is also high, having 80%..

In fact, lard has 45% monounsaturated fat (MUFA). Fifty years of research proved that a diet with low saturated fat has no evidence of prolonging life. And most studies show that people who eat more animal fat has a better heart health. Just look at the Japanese, Eskimos, Greeks, Okinawans and the French. They really have low rates of hypertension, heart disease, and coronary problems.

That makes Lecso a very healthy dish in Hungary. Those paprika are so thin skinned if they are harvested in the special climate and region in the Hungarian soil. These lightly yellow coloured paprika are not spicy but sweet. It is a dish that is very rich in vitamins and a great remedy for colds and flu.

Here you can see the recipe.

Originally uploaded by zannnielim

So this version is made by me today :)

Hungarian Lecsó is a thick vegetable stew which consist mainly of Hungarian peppers and tomato, onion, lard, salt, sugar and ground paprika.

Steps:
1. Heat the lard (I prefer smoked szalonna) in a large pot over medium-high flame.
2. Add the onions and sauté until translucent and starting to brown.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Remove from heat and stir in the paprika until well blended.
5. Reduce heat to medium-low and return the pot to the flame.
6. Stir in the peppers, tomatoes, salt and pepper. Simmer until the peppers are cooked through and soft.

*Do not add water as the moisture from the fresh tomatoes and paprika will create the best texture. Adjust seasoning such as salt and pepper powder and serve.

I have made this many times, my husband Zsolt loves the szalonna (bacon) be served separately like this:-


but if you want to make a healthy weight-loss version of this stew, use olive oil and just a few drips.

Enjoy!

Originally uploaded by molamoni

Hungarian Lecsó is a thick vegetable stew which consist mainly of Hungarian peppers and tomato, onion, lard, salt, sugar and ground paprika.

Steps:
1. Heat the lard (I prefer smoked szalonna) in a large pot over medium-high flame.
2. Add the onions and sauté until translucent and starting to brown.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Remove from heat and stir in the paprika until well blended.
5. Reduce heat to medium-low and return the pot to the flame.
6. Stir in the peppers, tomatoes, salt and pepper. Simmer until the peppers are cooked through and soft.

*Do not add water as the moisture from the fresh tomatoes and paprika will create the best texture. Adjust seasoning such as salt and pepper powder and serve.

Enjoy!