Recipe by Robyn Skodzinsky
"A hearty vegetarian version of Lecso - as close to meat as you can get!"
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green bell peppers, seeded and cubed
2 (14.5 ounce) cans
salt and pepper to taste
So good - it's even better as a leftover.
I found this recipe very bland, even though I used loads of paprika. It is very quick and easy and I would try it again if anyone suggested any other spices or ingredients that would make it more interesting. I used courgettes, red peppers and mushrooms as I like a few vegetables in terms of colour and taste
This was soooo delicious! Left out the onions, reduced recipe for just me and hubby by using 1 can tomatoes, 4 eggs, and 1/2 large green pepper. Also used 1/2 hot Hungarian paprika and 1/2 sweet, gave it a great twist! To reduce cooking time, simmered at high temperature to remove tomato juice. Lastly, melted cheddar on top. Soooooooooo good! Don't miss the meat at all!
This is so good. Very flavorful and hearty and even better the next day. Make sure to choose a really flavorful rye, I like one with lots of caraway to go with this recipe.
Yum! Also great for leftovers. Will definitely make again
This is a great dish, easy and very yummy!
This is really tasty and easy to make. I used smoked paprika, which I thought added a lot of the flavor.
I wasn't sure which paprika to use, so I used Hugarian paprika and mixed it with sweet paprika, like another reviewer recommended. Wowee! The Hungarian paprika gave it quite a kick. It was too hot for my husband to eat!
I loved the flavors in this recipe and thought it was different and delicious, but next time, I'll definitely stay away from the hot paprika!
* Percent Daily Values are based on a 2,000 calorie diet.
Hungarian Lecso II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 195
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