The season of an abundance of tomatoes and peppers brings you to the point where you can't think of anything else…but Lecsó I love it! Actually, according to Eva (her cookbook is among our list on the web) it is not an authentic Hungarian dish. It came to use from the south, from Serbia where it is known as guvecs.

3 T cooking fat
1 Large Onion, diced
2lbs sweet banana peppers
2 teasp. Of Paprika
2 Large overripe beef steak tomatoes cut into chunks
½ teasp. Salt
1/8 teasp. of chili or cayenne pepper (optional)

Wash and dry whole peppers on paper towel. Remove stem and core by cutting around the leaf-like collar with the knife pointing to the tip of the pepper. Run the knife around the inside to remove the long white veins. Shake out any seeds that may be inside. Cut into rings ½ inch wide. In the meantime sauté the diced onion in the cooking fat on medium high heat until it begins to look transparent. Add the peppers and continue to sauté, stirring often. If the peppers give off more the 1-2 T of water, increase the heat a little. Remember you are stir frying not boiling the food. Never cover the pot. In a few minutes the peppers collapse and are tender, stir in the salt, paprika and the tomatoes. Continue cooking until the tomatoes turn mush. Serve with boiled rice or boiled potatoes. You may also add chunks of wieners or sausage to the lecso or use it as a sauce with broiled pork chops.