Ingredients: 1 1/2 lb. green peppers, 1 lb.
tomatoes, 3 1/2 oz. smoked bacon, 1 large onion, 5 oz. paprika
1 heaped tsp. Paprika
Method of preparation:
Wash and core the green pepper and cut into rings. Blanche the
tomatoes, peel, and quarter.
Cook the thinkly sliced smoked bacon until the fat comes out, then fry the finely chopped onion in the lard until transparent. Add the green peppers, the paprika sausage cut into thin rings, and cook for 10 minutes. Add the tomatoes, salt to taste, sprinkle with the paprika, and cook, covered, over medium heat until tender.
If you do not like the taste of smoked bacon, you can use 2 tbsp. oil instead and add hot dogs or plain sausages. For those who like their lecsó hot, serve crushed hot peppers in a small dish on the side.