Hungarian Letcho

READY IN: 1hr 10mins
Recipe by Robert Butler

A rich Green Bell Pepper stew. Very warming on a cold day. It comes from Hungary and is a typical peasant meal.

Top Review by Jadestonediabetic

My Hungarian grandmother used to make this all the time. (although she made it with regular pork sausage instead of chorizo and added paparika as well) She used to make huge batches and can the leftovers. We ate a lot of it during the winter and fall when we helped harvest the garden for her.

Ingredients Nutrition

Directions

  1. In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
  2. Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
  3. Add bell peppers and mix well with onions, garlic& sausages.
  4. Add salt and pepper, to taste.
  5. Turn heat down and add Tomatoes.
  6. Let simmer until the peppers are soft.
  7. Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a