Leco(Lecho) Hungarian Summer Stew

Leco (Lecho)

(Hungarian summer stew)




2 Green bell peppers - chopped

2 Yellow bell peppers - chopped

2 Red bell peppers – chopped

1 Small jalapeno pepper - chopped

3 stalks of celery - chopped

2 Medium sized onions- chopped

4 Medium sized Roma tomatoes – chopped

3 Links of spicy sausage – chopped




All above ingredients are chopped into a rough chunks.




2 TBSP oil - your choice

2 TSP Salt

1 ½ TSP ground pepper

2 Eggs and 2 TBSP of water/cream – whipped

¼ Cup White Wine

¼ Cup Vegetable stock

1 TBSP all purpose flour

salt/pepper to taste




All above in first group is sautéed in oil for about 25 minutes on medium heat until all juice is reduced by half or three quarters.

Than mix ¼ cup of white wine, 1/4 cup of vegetable stock and 1 TBSP all purpose flour mixing well before adding it in; than simmer all until all liquid is gone, than add the eggs and cream mixture and sauté until all looks like a heavy sauce and all vegetables are coated.




Serve with toasted rye bread or homefried potatoes