Follow these steps for perfect results
fat (bacon) or lard (bacon)
melted
onions
sliced
red peppers
cored, seeded, and sliced
hot white hungarian bell peppers
cored, seeded, and sliced
hot banana pepper
cored, seeded, and sliced
green bell pepper
cored, seeded, and sliced
fresh tomato
chopped
stewed tomatoes
canned
tomato paste
sweet Hungarian paprika
hot Hungarian paprika
salt
pepper
sugar
Hungarian sausage (Kolbasz)
sliced
water
Melt bacon fat or lard in a heavy pan or Dutch oven.
Core, devein, and cut peppers into long wedges.
Slice onions into half-moon shapes.
Sauté onions and peppers in the fat on high heat until softened but still firm (6-8 minutes).
Add seasonings, stewed tomatoes, and tomato paste.
Slice Hungarian sausage diagonally.
If sausage is dry, stew in water separately for 10-15 minutes.
Add sausage (and stewing liquid, if applicable) to the pepper stew.
Simmer until flavors meld (4-6 minutes). Stir gently with a wooden spoon to avoid breaking the peppers.
Serve with rice or Hungarian white bread.
Expert advice for the best results
Adjust the amount of hot paprika to your preference.
For a thicker stew, simmer uncovered for a longer period.
Add a dollop of sour cream before serving for extra richness.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with a sprig of parsley or a swirl of sour cream.
Serve hot with a side of rice or bread.
Garnish with fresh parsley or sour cream.
Complements the flavors of the stew.
A refreshing counterpoint to the richness of the stew.
Discover the story behind this recipe
A traditional Hungarian dish often made during the pepper harvest season.
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