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Lecsó Hajni Style<br />
serves 4, takes 35 minutes<br />
2 tbs lard or oil<br />
2 medium onions, sliced<br />
500 g yellow sweet paprika<br />
seeded and sliced.<br />
(Do not use green bell peppers they<br />
have little flavour and will turn to<br />
pulp)<br />
2 large very ripe tomatoes peeled<br />
and diced<br />
pinch of tarragon<br />
3 garlic cloves, mashed<br />
1/2 tsp salt<br />
pepper<br />
1 tbs Hungarian Paprika<br />
150 g smoked kolbász<br />
(dried sausage)<br />
finely chopped parsley<br />
Heat lard, add sliced onion, salt, pepper, and cook over very low heat<br />
for 5 minutes.<br />
Add yellow sweet paprika slices with a pinch of tarragon and sprinkle<br />
half of the Hungarian paprika powder (do not stir, leave the paprika<br />
on top allowing it to become absorbed) simmer for an additional 15<br />
min.<br />
Then add tomatoes, garlic, salt, dried sausage and the rest of the<br />
Hungarian paprika powder. Cook for 10 minutes longer.<br />
Add salt to taste. If you are going to add dried sausage, reduce salt.<br />
Finally add finely chopped parsley before serving. Lecsó can also be<br />
frozen.<br />
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