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Hungarian tomato and pepper stew

Time 50 minutes
Yields Serves 4
Hungarian tomato and pepper stew
1

In a large, heavy skillet, heat the olive oil over medium-high heat. Add the diced bacon and saute 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 saute 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.

From Donna Deane. Hungarian peppers are available at select farmers markets, supermarkets. Hungarian bacon (kolozsvari) is available at select markets. You can substitute a good-quality smoky bacon. Serve the stew over rice.

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