Today we are making a family favorite dish: Lecsó! This is one of my personal favorite because of its great use of paprika, simple fresh taste, and warm, savory flavor!
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Ingredients:
Essential
2-3 Tbsp Paprika (Sweet Hungarian/Hot Hungarian preferred)
2 Tbsp Garlic
3 Strips of Bacon
1 Large Red Pepper
1 Large Yellow Pepper
2 Medium-Large yellow onions
2 Medium diced tomato (1 can diced)
2 Tbsp Tomato Paste
1lbs Debreceni Kolbasz (Can be substituted by Polska Kielbasa/Andouille/Other smoked sausage)
3 Cups white rice (Jasmine preferred)
1 Chicken bouillon cube
Optional
1-2 Small Hungarian wax peppers or other medium-hot pepper.
Tools:
Large pot, wooden spatula, small pot, cutting board, sharp knife
1 Begin by cutting the bacon strips into small, 1/4” pieces and heat the large pot on stove to 50% heat. Add bacon and cook until fat has rendered and bacon is slightly crisp on the edges. DO NOT COOK TO CRISP as the bacon will be staying in the pot the entire time and will gradually burn.
2 Slice 2 medium-large onions into half-moon slices and add to the bacon and sauté until glossy. Add 2 tbsp of garlic and mix thoroughly with onions.
3 Slice off the top of your peppers and remove stem and core. Slice body of pepper into thin strips long ways with about the width of your finger. Add to pot mixing thoroughly. Dice tomatoes and add to pot mixing thoroughly.
4 Cover and reduce heat to 40%. Allow vegetables to sweat out.
4a Start making your rice according to package.
5 Once a small layer of liquid (5 minutes or so of sweating) has formed on the bottom of the pan add 2 tbsp of Paprika, 1 chicken bouillon cube, 1 tbsp of salt and mix EXTRMELY thoroughly, covering all the vegetables in paprika. Cover again and continue to sweat for about 20 minutes, stirring occasionally but never leaving the cover open long enough to evaporate any significant amount of liquid.
5a Sometimes your vegetables may not sweat enough liquid off to form a sauce. If after 10 minutes the bottom is still dry enough to burn the sauce or vegetables stir in ½ cup of water to the mixture. Do not add more water than it takes to prevent burning as the vegetables will sweat over time or else you will dilute the flavor.
6 While your vegetables are sweating slice your sausage into small ½ – ¼” thick slices.
6a For presentation reasons make sure you slice the sausage at an angle.
6b If you want bigger slices of sausage add another ½-1lbs of sausage. You must ensure that every bowl gets a significant amount of slices and not just a small number of huge slices.
7 After about 20 minutes your vegetables should be looking closer to the final consistency of Lesco with the onions becoming translucent and peppers being softer but still somewhat firm. Add in your sausage and mix evenly.
7a If you are NOT using Debreceni Kolbasz add an additional 2 tbsp of paprika. Debreceni Kolbasz has paprika in it so to emulate the flavor we will need to add more.
8 Let the sausage heat through for about 5 minutes and then check the consistency of the liquid. If you have too little liquid mix in ½ cup of water but note that it should be a thin sauce and not a soup. If you have too much liquid let the pot go without the cover on until the liquid reduces to the proper amount.
9 Taste to see if you need more salt or paprika. Dish should be on the somewhat salty side without being anywhere near overwhelming and should have the flavor of paprika without being concentrated enough to taste powdery. Serve over a bowl of rice or over a bed of rice.
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