Lecsó

Cut 8 dkg smoked bacon into thin strips. Fry until the fat runs then toss 1 large chopped onion and fry it until transparent. Sprinkle with 1 teaspoon paprika, 1 kg green peppers cut into rings or strips, add 50 dkg cleaned and quartered tomatoes and sprinkle with 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.

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