Hungarian Lecsó with Sour Cream

4 SERVINGS

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INGREDIENTS

1 large white onion
2 yellow peppers
3 - 4 large ripe tomatoes
150 g paprika sausage
100 g slices of English bacon
1 tablespoon ground sweet Hungarian paprika
4 tablespoons sour cream
1 handful fresh flat-leaf parsley
Pepper
Salt
Chilli pepper - optional

SIDE DISH

Bread

INSTRUCTIONS

1
Score the skin of the tomatoes in a cross and blanch them in boiling water. Once the skin loosens, peel the tomatoes. Cut into cubes.
2
Cut the bacon into cubes and fry quickly. Chop the onion finely. Add to the bacon and fry until golden. Sprinkle with ground paprika and let it release its aroma. Be careful not to burn the paprika, as it can become bitter.
3
Cut the sausage into cubes or half-moons and the pepper into thin strips. Add to the pan, mix in the tomatoes, and season with pepper. The tomatoes will release juice. Cover with a lid and simmer for about 15 minutes until most of the liquid evaporates. Salt to taste if needed. Finally, sprinkle with chopped parsley.
4
Serve with fresh bread and a spoonful of sour cream.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.