There are many variations to this dish. Sometimes it is based on what grew well in your garden. I like a lighter touch with tomatoes. I also love that it goes well in a lot of things—you can use it for other dishes (like chili) to add some additional vegetables and also wonderful flavor.
Ingredients
- 6 Hungarian wax peppers (not hot) or small yellow bells (do not use green peppers)
- 2 large onions
- 2 cloves of garlic
- 3 Tbsp olive oil
- salt and pepper to taste
- 4 medium ripe tomatoes sliced
- 2 tsp Hungarian paprika
Directions
- Chop the peppers into strips.
- Chop the tomatoes, removing the green centers.
- Dice the onions into large bits, but don’t cut them too fine.
- Place 3 Tbsp lard in the pot on medium heat.
- Add the onions and garlic and sauté until onions are soft, but not brown.
- Reduce the heat and add the peppers.
- Add the salt and pepper.
- Cover and simmer, stirring occasionally for 3-5 minutes.
- Add the tomato and the Hungarian paprika.
- Simmer uncovered for 5-10 minutes.
- Serve with rustic white bread, Hungarian sausage, scrambled eggs, or rice.
Yields: 5 servings
Easy & Delicious No Knead Crusty Bread
This is an easy bread because there is no kneading. The timing is very flexible so if your plans change at the last minute, no worries, it can wait. The dough will be a bit sticky as you dump it in the baking dish but that is ok. Just remember the lid and the dish will be hot as you add the dough. Be sure to use parchment paper, not wax paper.
Ingredients
- 450 ml warm water
- 525 g unbleached bread or all-purpose flour
- 2 tsp dry yeast
- 1.5 tsp salt
Instructions
- In a large bowl, mix flour, salt, yeast and water
- Cover and let it rise for 2-10 hours
- Preheat oven to 425F (450F), with a 2 qt glass
- Baking dish lined with parchment paper inside.
- Put dough on parchment paper in preheated dish
- Bake for 35 minutes with cover
- Remove cover and bake for 15 more minutes
- Carefully lift the bread out using the parchment paper and place on wire rack to cool
- Let cool before serving
