Lecsó

(for 4 persons)

Preparation

Slice 80 g smoked bacon into thin strips. fry until the fat runs then add 1 large chopped onion and fry until transparent. Sprinkle with 1 teaspoon paprika, add 500 g cleaned and quartered tomatoes and 1 kg green peppers cut in rings or strips. Add salt to taste, steam for 10 minutes under lid and then braise gently without a lid until tender. Paprika sausage or frankfurters can be added to make the dish more substantial. Like "pörkölt" (stewed meat flavoured with paprika), lecsó is the basis of many Hungarian dishes.

Recommended wines

Pusztamérgesi rizling, Pusztamérgesi ezerjó

Edited by: János Mohácsi (mohacsi@fsz.bme.hu)