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Recipe: Hungarian tomato and pepper stew

Total time: 50 minutes

Servings: 4

Note: From Donna Deane. Hungarian peppers are available at select farmers markets, supermarkets and at Otto's Hungarian Import Store in Burbank. Hungarian bacon (kolozsvári) is available at select Jons Marketplace stores, Otto's Hungarian Import and Alpine Village in Torrance. You can substitute a good-quality smoky bacon. Serve the stew over rice.

1 teaspoon olive oil

1/2 cup diced Hungarian bacon ( 1/4 -inch dice)

2 cups chopped yellow onion ( 1/2 -inch dice)

1 tablespoon Hungarian paprika

1 teaspoon salt, or to taste

1 1/2 pounds (about 3 large) ripe tomatoes, peeled and cut into wedges

1 pound (about 6) Hungarian peppers, stemmed, seeded and cut lengthwise into 1-inch strips

2 teaspoons chopped parsley

1. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the diced bacon and sauté until crispy, 7 to 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

2. Add the onion to the pan and sauté until the edges begin to brown, about 3 to 4 minutes. Remove from the heat and stir in the paprika and salt.

3. Add the tomatoes and pepper strips to the pan. Return to the stove top and cook over low heat until the tomatoes break down and the peppers are tender, stirring occasionally, 25 to 30 minutes. Add a little water if necessary to maintain a stew-like consistency.

4. Stir the bacon into the stew. Season to taste and serve, sprinkling the parsley over each serving.

Each serving: 124 calories; 5 grams protein; 20 grams carbohydrates; 6 grams fiber; 4 grams fat; 1 gram saturated fat; 5 mg. cholesterol; 704 mg. sodium.

Copyright © 2014, Los Angeles Times
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