Recipe by Inge 1505
A colorful, savory dish that is good with crusty bread or rice. Supposedly a Hungarian dish, try using differently colored peppers, sweet Hungarian paprika and Hungarian smoked sausage called debrecini sausage. But it should be a good dish if you sub with other very mild paprika and kielbasa.
Top Review by Bergy
Inge I have used your recipe ingredients, cut the recipe in half and changed the order of cooking - I hope you don't mind. You see I like my peppers just warmed through and still crisp. The flavor of your recipe is fantastic!. The only thing I cut back on was the oil & only used 1/2 slice of bacon. I sauteed the bacon, onion & sausage first for apprx 10 minutes, added the garlic, chili & paprika, continued to cook for 3 minutes then added the peppers and the tomatoes, mixed well and sauted for 5 minutes- perfecto! Served with a Pita Bread & oven fries
- 1 teaspoon oil
- 3 ounces Canadian bacon, in 1/4 inch dice
- 1 large onion, minced
- 1 garlic clove, minced
- 3 medium bell peppers, mixed colors, in 1/2 wide strips
- 1⁄4 teaspoon red pepper flakes
- 2 teaspoons sweet Hungarian paprika
- 3 medium tomatoes, in 1 inch dice
- 8 ounces debrecini sausage, in 1/2 inch slices (or kielbasa)
- 1⁄8 teaspoon black pepper
- 1 pinch salt (optional)
Directions See How It's Made
- Heat oil over medium high heat in a wide non-stick skillet. Cook bacon and onion until onion turns yellow, about 3 minutes.
- Reduce heat to medium, add garlic and bell pepper, and, stirring frequently, cook until bell peppers are tender-crisp, about 8-10 minutes.
- Remove skillet from heat and wait until cooking subsides or paprika might burn and give a bitter taste. Add paprika and red pepper flakes. Add more pepper flakes if you like it hot. Stir until all is evenly coated with paprika.
- Mix in tomatoes, return to heat. Reduce heat to low and cook covered 5 minutes.
- Carefully mix in sausage and cook covered over low heat 15-20 minutes.
- Taste with black pepper. There should be enough salt from bacon and sausage. Serve.