The use of paprika in Hungarian cooking is extensive, and this is but one more example of how it can be used (along with other products of the Americas) to produce a dish with a Hungarian flavor. It is common to include a paprika sausage in this recipe although it can be made without meat as well.
- Yield: 4.25 lbs, or 15 portions (4 ounces/portion)
- 4 oz Bacon
- 8 oz Yellow Onion, diced small
- 1.5 lbs Green Bell Peppers, stem removed, seeded, and sliced
- 10 oz Paprika Sausage, diced medium (can substitute other mild chili-flavored sausage, if paprika sausage is unavailable)
- 2 lbs Tomatoes, concasséed
- 1.5 Tbsp Paprika
- 1.5 tsp Salt
- In a large sauté pan, render the bacon over low heat until all of the fat has been melted out (about 10–15 minutes).
- Once the bacon has been rendered, add the onion and green peppers to the pan and turn the heat up to a medium-low flame. Sweat the onions and peppers in the bacon fat until they are very tender (about 10–15 minutes).
- Once the vegetables are very tender, turn the heat up to a medium flame and add the paprika sausage. Cook over medium heat until pan just begins to color from the heat, and then add the tomatoes, paprika, and salt.
- Cover the pan and cook all of the ingredients together in the pan over a low flame for another 10–15 minutes before uncovering and serving.