Hungarian Lecsó with Smoked Sausage

What you need

• 700 g (1 1/2 lb) sweet peppers, green, yellow or pale Hungarian wax peppers
• 500 g (1 lb) ripe tomatoes, or 1 can (400 g) chopped tomatoes out of season
• 2 medium onions
• 3 tbsp lard, or sunflower oil
• 200 g (7 oz) smoked sausage, kolbász or kielbasa
• 1 tbsp sweet paprika, Hungarian
• 1 tsp salt, to taste
• 1/2 tsp sugar, only if the tomatoes are sharp

Method

Restated from the original video

1. 1

   Score a small X in the base of each tomato. Drop them into boiling water for 30 seconds, then lift out, peel and chop.

2. 2

   Halve the peppers and remove the stems, seeds and white ribs. Cut into strips about 1.5 cm (3/4 in) wide.

3. 3

   Slice the onions into thin half-moons.

4. 4

   Melt the lard in a wide, heavy pan over medium-low heat. Add the onions with a pinch of the salt and cook, stirring, until soft and translucent but not browned, 8-10 min.

5. 5

   Cut the sausage into rounds 1 cm (1/2 in) thick. Add to the onions and cook until the edges are lightly browned and the fat turns red, 4-5 min.

6. 6

   Take the pan off the heat and stir in the paprika for 15 seconds. It burns fast and turns bitter on direct heat.

7. 7

   Add the peppers and tomatoes right away and stir to coat.

8. 8

   Return the pan to medium heat and bring to a gentle simmer. Cover partly and cook, stirring now and then, until the peppers are completely soft and the juices have thickened into a stew, 25-30 min.

9. 9

   Season with the rest of the salt, and add the sugar if the tomatoes taste sharp.

10. 10

    Serve hot, straight from the pan.

Imported from russiantaste.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.