Hungarian Pork Pepper Stew: Authentic Lecsós Szelet Recipe

Hungarian Pork Pepper Stew Served on Blue Plate

Hungarian Pork Pepper Stew: Authentic Lecsós Szelet Recipe

Course: Dinner, Main Course, Stew

Cuisine: Hungarian

Diet: Gluten Free, Low Lactose

Keyword: Hungarian pork pepper stew, Hungarian pork pepper stew recipe, pork pepper stew, pork pepper stew recipe

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: servings

Calories: 181kcal

Author: Timea

Discover how to make authentic Hungarian Pork Pepper Stew (Lecsós Szelet). This hearty, flavourful dish features tender pork and vibrant peppers in a rich paprika sauce. Get the recipe now!

Print Recipe

Equipment

1 Frying Pan
1 chopping board

Ingredients

500 g pork shoulder sliced
2 pcs onions large size
2 pcs yellow peppers sweet
1 pc red pepper sweet
4 pcs tomatoes small size, or 2-3 medium-large
2 teaspoon sea salt kosher
1.5 teaspoon ground pepper freshly ground
2 teaspoon paprika Hungarian sweet
1 teaspoon onion granules or powder
1 teaspoon dried vegetable mix Delikat or Vegeta
1 teaspoon caraway powder it is not necessary
2 tablespoon sunflower oil or vegetable oil

Instructions

Slice the onions on your chopping board. Take your red and yellow peppers and slice them up. Cut the tomatoes into cubes.
Take your pork shoulder slices and lay them out. Sprinkle them evenly with 1 teaspoon of salt, 1 teaspoon of freshly ground black pepper, and 1 teaspoon of onion granules.
Heat up the sunflower oil in a pan over medium-high heat. Once the oil is shimmering and hot, carefully place your seasoned pork slices into the pan.
Fry those pork slices for about 2 minutes on each side, just until they're browned. Remove the pork slices from the pan and set them aside on a plate.
Add the sliced onions to the pan and sauté them over medium heat for about 3-4 minutes. Toss in the sliced red and yellow peppers, give them a good stir and let them sauté together for about 5 minutes.
Now add your cubed tomatoes to the pan with the peppers and onions. Season the vegetables with 2 teaspoon of paprika, 1 teaspoon of caraway powder, and an extra sprinkle of salt and pepper to your liking.
Pour in about 50 ml of hot water, pop the lid on the pan, and let it all simmer together for 5 minutes.
Stir in 1 teaspoon of dried vegetable mix. Place the browned pork slices back into the pan, nestling them down into the bubbling pepper stew.
Add about 100 ml of hot water, give it a gentle stir, put the lid back on, and let it simmer for a good 30 minutes.
Serrve with fresh bread or tender egg noodles and sun pickles.

Video

Notes

Take your time browning the pork and sautéing the onions and peppers. This step builds the foundational layers of flavor that make the stew so delicious.

Always taste your stew before serving! You might want to add a little more salt, pepper, or even a touch more paprika to suit your preference.

For authentic Hungarian flavor, opt for sweet Hungarian paprika (édes nemes paprika). It provides rich color and deep flavor without the heat.

Nutrition