Lecho

Lecsó is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The onions and peppers are usually sauteed in lard, bacon fat, or sunflower oil. Garlic can also be a traditional ingredient. It is also considered to be traditional food in Czech, Slovak and former Yugoslavian cuisine and is also very common in Poland and Austria. Most Hungarian recipes recommend the mildest variant of Hungarian wax pepper, which are in season August–October which is also when field tomatoes are at their best. Other recipes suggest using both bell pepper and banana pepper as alternatives. There is a large variety of lecsó, the base of all being a mixture of tomatoes and peppers (both sweet and hot), onions, spiced with salt, sometimes red paprika powder and often garlic. Some recipes may also use bay leaf, ground black pepper or thyme, but those are not original ones. To make the perfect lecsó base, one must render the lard from the smoked bacon (if that is used instead of oil, which is also common), and fry the onion slices until the edges become slightly brownish. Next the pepper slices must be added and fried until crisp. The tomatoes come last because, if added at the beginning, they would soak the onions and the peppers.

Source: Wikipedia