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Hungarian Lecso

Hungarian Lecso

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m


This is a traditional Hungarian vegetable and meat dish that has been 'Americanized' into a thick stew. My grandmother used to make this for me. This is the easiest recipe to make, even if you're not a good cook! It has quick preparation time and it is liked by everyone who tries it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet


  1. In a large pot over medium heat cook potatoes in butter with garlic, stirring frequently, not allowing garlic to burn. Stir in onion, bell pepper, sausage, tomatoes, spaghetti sauce, paprika and water. Cover, reduce heat and simmer until potatoes are just tender, 20 to 30 minutes.
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The recipe might be very good, but unfortunately doesn't fit the name. Being a Hungarian, I've been born and raised on this food, and this recipe is more likely to be called paprika potatoes. Lecso never has any potatoes nor spaghetti sauce in it, you might stir in eggs or rice for additional thickness. Sadly a very altered recipe, far from original!

Zrinyi Miklós

Zrinyi Miklós


It is quite a good recipe. I have to protest though; it has absolutely NOTHING to do with the real Hungarian lecsó, which is a completely differnt dish. It has many variations in Hungary, but NONE with potatoe and garlic!!! ( I recommend a look into a Hungarian cook book!)




This is a dish my mom used to make in Poland. She did not use the potatoes and used 3 colour pepper (yellow,, red and green) then served it warm with black rye bread and butter. I like this variation and so do my kids. Easy and fast to prepare.

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