Lecsó Stew with Hungarian Sausage (and beer)

lecso-title

I promise, this is the last stew recipe I post for a while! A little while.

Hungarian Lecsó is a super tasty and super easy stew to make as a side or as the main course. Traditionally, it is only tomatoes and peppers, so I just had to amp up this baby with meat and beer! Trust me, y’all.

Ingredients
Serves two

Olive Oil – 1 TB
Hungarian Nightstick Sausage – 1/2 stick, sliced ronelle
Yellow Onion – 1/3 of whole, long slices
Hungarian Paprika – 1 TB
Green Bell Pepper – 1 whole, long slices
Wax Pepper – 1 whole, long slices
Serrano Pepper – 1 whole, minced
Tomato – 1 large, blanched and cut into 1/8th pieces
(hey, Autumn heads, you should totally use Heirloom Tomatoes if you can get your hands on them!)
Garlic – 1 large clove, minced
Salt – 1 tsp.
Beer (really, any beer will do) – 1 TB/a splash

  1. In a pot, cook the sliced sausage in the olive oil on medium-high for about one minute.
  2. Add the onion, cover the pot, and cook on medium until onions are browned.
  3. Uncover, add in Hungarian paprika, and stir the pot vigorously.
  4. All together, throw in the bell pepper, wax pepper, serrano pepper and tomatoes. Cover the pot, and cook the ingredients until a liquid rises. You can turn the heat lower to avoid burning.
  5. Add salt and garlic. Keep the lid on and cook until all of your veggies are soft and easy to break into. Stir occasionally.
  6. In the last stage, add your splash of beer – whatever you’re drinking at the time! Cook, uncovered, on medium high until nearly all the liquid is evaporated. Only leave enough liquid to keep the stew warm and soft.

Serve this delicious, smoky stew as is or over Nokedli! Don’t forget to open a new beer 🙂

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