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Lecsó
Preparation info
- Serves
Six to Eight
- Difficulty
Easy
Appears in
Published 2016
This is a thick, flavourful mixture of long-simmered peppers and tomatoes. A favourite dish of Hungary, it may be eaten on its own or added to almost anything else: chicken, stews, eggs, or simply prepared as a salad.
Ingredients
Method
- Wipe the green peppers, remove the cores and seeds and slice the flesh into strips.
- Heat the oil gently in a large pan, then add the onion and cook over a low heat for 5 minutes until just softened and pale gold in colour.
