Hungarian lecsó

Ingredients for 4 servings:

• 2 large onions, quartered and finely sliced
• 2 tbsp oil
• 1 kg bell pepper(s) (preferably red), cut into smaller pieces (approx. 3 x 3 cm)
• 150 g salami, Hungarian, in one piece
• 100 ml vegetable stock, seasoned
• 1 can of tomatoes, chopped with juice (400ml)
• 1 tsp, heaped sweet paprika
• ½ tsp paprika, hot (for those who like it hot)
• 1 pinch(s) of chili powder (optional for those who like it hotter)
• 2 clove(s) garlic, squeezed
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 25 minutes

Lecsó, a recipe for the 3.5 L. Crock Pot / Slowcooker

First, add the onion slices to the crock pot and mix them thoroughly with the oil. Then layer the bell pepper pieces on top. Cut the salami into not-too-thin slices and roughly dice them. Distribute evenly into the indentations on the bell pepper pieces and pour the still-warm vegetable broth over everything. Now open the can of tomatoes and season it with the paprika, garlic, and sugar. Finally, spoon the tomato mixture over the dish, tablespoon by tablespoon. Cover. Simmer on HIGH for 2-3 hours. Only then should the dish be thoroughly stirred. Let stand on LOW for another 1-2 hours, or until the desired consistency is reached. Season with salt and pepper. Best served over rice. Tip: Tastes even better the next day!