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Magyar Lecso

kozzak's picture
A tasty sauce that is a staple in Hungarian cuisine. Good on vegetables, good on meats. Good as a dip.
  Corn oil/Peanut oil 2 Tablespoon
  Onions 2 , sliced
  Yellow sweet banana peppers 1 Pound, sliced (seeded)
  Very ripe tomatoes 3 Large, diced (peeled)
  Sugar 1⁄2 Tablespoon
  Salt 1⁄2 Tablespoon
  Hungarian sweet paprika 1 Tablespoon
  Hungarian hot paprika 1 Teaspoon

Heat oil, add sliced onion, then cook over very low heat for 5 mins.
Add green pepper slices & cook for an additional 15 min.
Add tomatoes, sugar, salt & paprika. Cook for 10 to 15 min. longer.
Adjust sugar and salt to taste. If you are going to put sausage into it, reduce salt.
Lesco can be frozen sucessfully.
Lecso can be any thing you want it to be. It is very versatile.
A cooked mixture of onions, yellow banana peppers, & tomatoes an paprika.
Add some sliced Hungarian Sausage and it can be served as an appetizer or stew.
Serve it over dumplings or rice as a gravy or sauce.
Do not use Bell peppers for this as they will turn to a pulpy mess.

Canned tomatoes may be used if they are drained very well.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
In Hungary there as many recipes for this sauce as there are women there. This recipe came from an old friend. ORIGIN: Lisa Bodnar, Budapest-Hungary, circa 1993
Hungarian Lecso

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Average: 2.1 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 52 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.24 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 250.3 mg10.4%

Total Carbohydrates 7 g2.2%

Dietary Fiber 2.2 g8.9%

Sugars 3.5 g

Protein 1 g2.6%

Vitamin A 10.4% Vitamin C 64.6%

Calcium 1.5% Iron 1.9%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Magyar Lecso Recipe, Hungarian Lecso