Hungarian Pepper Stew recipe
information
585 calories per serving
Serve with: boiled rice or French bread.
To reduce the fat and calorie intake omit the streaky bacon and substitute a little sunflower oil for the pork dripping.
ingredients
450 g (1 lb) yellow, green and red peppers
100 g (4 oz) rindless rashers streaky bacon
1 large onion
450 g (1 lb) tomatoes
1 tablespoon pork dripping
1 tablespoon paprika
4 Hungarian sausages
salt and freshly milled white pepper
100 g (4 oz) rindless rashers streaky bacon
1 large onion
450 g (1 lb) tomatoes
1 tablespoon pork dripping
1 tablespoon paprika
4 Hungarian sausages
salt and freshly milled white pepper
method
1. Halve and deseed the peppers, wash, dry and cut them into strips. Dice the bacon and onion. Peel the tomatoes and cut them into wedges.
2. Melt the dripping in a large frying pan, then add and fry the bacon until crisp. Add the onion and fry until golden. Add
the peppers and cook over a low heat for 10 minutes.
3. Then stir in the tomatoes and paprika and place the sausages over the vegetables.
4. Cover the pan and cook over a very low heat for a further 15 minutes. Finally season to taste.
2. Melt the dripping in a large frying pan, then add and fry the bacon until crisp. Add the onion and fry until golden. Add
the peppers and cook over a low heat for 10 minutes.
3. Then stir in the tomatoes and paprika and place the sausages over the vegetables.
4. Cover the pan and cook over a very low heat for a further 15 minutes. Finally season to taste.
serving amount
serves 4
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