Ingredients: serves 5
1 1/3 lb/60 dkg tomatoes, 1 1/2 kg plump green peppers, 2 large onions, 7 oz/20 dkg boiled slab
bacon (császárszalonna) or regular sliced bacon, 3 tablespoon cooking oil, 1 heaping tablespoon quality paprika, About 1 1/2 teaspoon salt, 1/2 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste, 1 teaspoon mild Red Gold, 7 oz/20 dkg quality pepperoni style sausage
Wash the tomatoes, cut out the stems with a small knife, and slice them into thin wedges or medium cubes. Remove the seeds from the peppers and dice the peppers into large cubes. Mince the peeled onions. Dice the bacon into small cubes and brown them in the oil in a large pan. Add the onions, and
stirring, brown them for a few minutes until golden yellow. Pull aside a bit from the heat and add
the paprika. Toss the tomatoes immediately
on top, lest the paprika burn. Salt lightly and stew on low heat for about 10 minutes. If the tomatoes
are not juicy enough, add a little water. The dish is done when the tomatoes and onions have cooked
well enough that they fall apart, becoming almost like a thick sauce. Then add half the green peppers,
season with the two Red Gold creams and stew over low heat for about 15 minutes until tender. Stir a few times while it cooks and add a few slices of sausage.
Allow to cool, put through a food mill and return to cook. Add the remaining paprika and sliced sausage and cook another 15 minutes. Adjust seasoning as
Words of Wisdom
Do not use more than the amount of tomatoes listed in the ingredients because the lecsó will turn out a bit sour. The custom of adding a bit of sugar to the dish probably came about for this reason.
Preparation time: 1 hour
Calories per serving: 680
Skill: Easy to prepare