Hungarian Lecsó with Paprika and Rice Noodles

Name: Hungarian Lecsó with Paprika and Rice Noodles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Olive Oil; Onion; Garlic; Hungarian wax peppers or bell peppers; Tomatoes; Hungarian sweet paprika; Salt & pepper; Rice noodles; Water; Salt

A hearty and flavorful Eastern European stew

Enjoy this vibrant and comforting dish that pairs the sweet essence of paprika with the satisfying texture of rice noodles.

1 h 30 min
4
Intermediate

Ingredients

For the Lecsó Base

Olive Oil

2 tbsp

Onion

1 large, thinly sliced

Garlic

2 cloves, minced

Hungarian wax peppers or bell peppers

1 lb, sliced into strips

Tomatoes

2 large, diced

Hungarian sweet paprika

2 tsp

Salt & pepper

to taste

For the Rice Noodles

Rice noodles

8 oz

Water

4 cups

Salt

1 tsp

Preparation

Preparing the Lecsó Base

Heat olive oil

Heat olive oil in a large pot over medium heat.

Cook onions

Add the sliced onion and cook until translucent.

Add garlic

Stir in garlic and cook for another minute.

Cooking the Peppers and Tomatoes

Add peppers

Add the sliced peppers to the pot and cook until they begin to soften.

Add tomatoes and paprika

Stir in the tomatoes and sweet paprika, simmer for about 15 minutes.

Season

Season with salt and pepper to taste.

Do not let the peppers overcook; they should retain some texture. Pro Tip: Add a pinch of smoked paprika for extra depth of flavor.

Cooking Process

Simmering the Stew

Allow the lecsó to simmer on low heat until the peppers are tender and the flavors meld, about 10-15 min.

Use low heat for gentle simmering.

Preparing the Noodles

Cook rice noodles by boiling in salted water until just tender, about 5 min, then drain.

Medium-high heat helps the water boil faster.

Combining

Gently mix the cooked rice noodles into the lecsó, ensuring they absorb the sauce.

Plating & Serving