Simple Hungarian Lecsó

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the sunflower oil in a large pot or Dutch oven over medium heat.

   Ca. 2 min.

   Kokkens note: Using a heavy-bottomed pot helps prevent scorching and ensures even cooking.

2. 2

   Add the sliced yellow onion and sauté until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Remove the pot from the heat briefly and stir in the sweet paprika, optional hot paprika, and minced garlic. Cook for 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Taking the pot off the heat prevents the paprika from burning, which can make it taste bitter.

4. 4

   Return the pot to the heat, add the sliced bell peppers, and stir to coat them in the onion and spice mixture.

   Ca. 1 min.

   Kokkens note: Yellow, orange, or light green peppers are traditional and have a sweeter flavor than green bell peppers.

5. 5

   Cook the peppers, stirring occasionally, until they begin to soften, about 10 minutes.

   Ca. 10 min.

6. 6

   Add the chopped tomatoes, salt, and black pepper to the pot. Stir everything together.

   Ca. 1 min.

7. 7

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the vegetables are very tender and the sauce has thickened.

   Ca. 20 min.

   Kokkens note: If the stew seems too dry, you can add a splash of water or vegetable broth.

8. 8

   Taste and adjust the seasoning with more salt or pepper if needed before serving.

   Ca. 1 min.