Updated: Sep 21
There is a large variety of lecsós, the base of all being a mixture of tomatoes and peppers (both sweet and hot), onions, spiced with salt, some variants also sugar, a fair amount of red paprika powder and often garlic. Some recipes may also use bay leaf, ground black pepper or thyme. To make the perfect lecsó base, one must render the lard from the smoked bacon (if that is used instead of oil, which is also common), and fry the onion slices until the edges become slightly brownish. Next the pepper slices must be added and fried until crisp. The tomatoes come last because, if added at the beginning, they would soak the onions and the peppers.
1 In a big pan over medium heat, cook bacon for a minute or two.
2 Add onions and cook until translucent.
3 Turn the heat down.
4 Add the pepper, paprika, tomatoes, sausage, salt to taste and stir well.
5 Cover and simmer over medium-low heat for about 40 minutes.
6 Add the rice, the butter and simmer over medium-low heat all flavors are melded about 15 more minutes
7 Serve with fluffy fresh Italian or French bread. More..!