• 2 tablespoons lard
  • 1 medium-sized onion, sliced
  • 1 pound green Italian or frying peppers, sliced
  • 3 large, very ripe tomatoes, peeled and diced
  • ½ tablespoon sugar
  • ½ tablespoon salt
  • 1 tablespoon paprika


  1. Heat the lard, add sliced onion, and cook over very low heat for 5 minutes.
  2. Add green pepper slices and cook for an additional 15 minutes.
  3. Add tomatoes, sugar, salt and paprika. Cook for 15 to 20 minutes longer. Adjust sugar and salt to taste.


Put ½ pound beef tenderloin on a board. Hold it with one hand, and start scraping it with the dull edge of a strong knife (the same way you make a proper steak tartare). It will take 10 minutes to scrape the whole piece. Heat 1 teaspoon lard till very hot, coat the bottom of the frying pan completely, and throw in the meat pulp. Work very fast and squeeze-stir to make sure that within seconds, or certainly in less than 1 minute, the meat browns. Do not let it stick together; in other words don’t make a hamburger out of it, but rather something more like meat crumbs. Then mix it with the lecsó. Adjust salt.

This variation comes from the great chef Emil Turós.