Lecsó

Ingredients for 4 servings:

• 2 tbsp lard
• 1 m.-sized onion(s), sliced
• 450 g bell pepper(s), small, cut into rings
• 3 large tomatoes, very ripe, without skin, diced
• ½ tbsp sugar
• ½ tbsp salt
• 1 tbsp paprika powder (rose pepper)
• 225 g beef sirloin
• 4 eggs, beaten and whisked

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

The preparation is done with a beef loin.

Sauté the onions in the heated lard for about five minutes. Add the bell pepper rings and sauté for about 15 minutes. Add the tomatoes, sugar, salt, and paprika and sauté for another 20 minutes. Meanwhile, place the sirloin on the countertop and hold it in place with one hand. Scrape it with a strong, sturdy knife; this only works with the back of the knife. Scraping works best when the meat is slightly frozen. Heat a little lard in a pan until it is smoking hot, just enough to cover the bottom, and brown the scraped “meat mash” while stirring and pressing quickly. The mixture should be crumbly; it shouldn’t stick. Add the “meat crumbs” to the base mixture and season with salt. Finally, stir in the beaten eggs and let it set, adding more seasoning if necessary. Serve with white bread.