This is a true authentic Hungarian recipe. In Hungary we would sit around the fire and cook this dish in Bogracs and socialize. Serve with some boiled potatoes or rice if you like. To kick it up a bit add a little hot Hungarian Paprika to it and 1/2 hour before the food is cooked, add one more thinly sliced onion to the pot. Delicious!!!
Wonderfully Magyar! I didn't happen to have the tomato paste, so I used five ripe Italian Roma Tomatoes from my garden. My peppers from the garden were half red/half green. Worked. Hungarian food is truly comforting and satisfying.Sarika
I have fixed this exact recipe for years and absolutely love it. Can't remember where I got the recipe, but the blend of flavors is wonderful. I use regular paprika, and yes, the amount is really correct. I also use canola oil since I don't keep bacon fat. This is a hearty meal which goes well with a green salad and some biscuits. Yum!