About this recipe:A pepper stew with Hungarian origins that is loved throughout many countries in Eastern Europe. Lots of sweet onions and colourful peppers simmer with bits of sausage in a tomato and paprika sauce. Divine!
oil for fying
3 onions, sliced into half-moons
2 red peppers, cut into short strips
1 yellow pepper, cut into short strips
1 green pepper, cut into short strips
3 cured or smoked sausages
400g tin chopped tomatoes
1 tablespoon tomato puree
2 cloves garlic, chopped
2 tablespoons ketchup
1 tablespoon sweet paprika
salt and pepper to taste
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Method Prep:10min › Cook:45min › Ready in:55min
Heat the oil in a large pan, add the onion and cook and stir till soft and translucent.
Place peppers in a heavy pot or casserole, pour in a little water, cover and simmer. Once onion is ready, stir into the peppers and mix well.
Cut the sausage into small pieces. Add to the same pan used to cook the onion. Over a medium-high heat, brown the sausage pieces on all sides, then add to the pan with the peppers and onion. Add a little more water if the mixture is too dry. Cover and simmer for for 20 minutes, until the veg is tender.
Stir in tomatoes, tomato puree and ketchup. Add garlic, paprika, salt and pepper. Simmer gently for at least another 10 minutes, or longer for even better flavour.
The longer the letcho simmers, the better it tastes. Don't rush, simmer it over very low heat and let the flavours come together! Fabulous reheated on the next day.
You can use almost any type of tasty sausage for this recipe. A smoked or cured sausage will lend a lot of flavour. If you can find Hungarian sausages at a local speciality shop, even better! Polish sausages work well, too.