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Mains, Soups

Hungarian tomato and pepper stew

Hungarian tomato and pepper stew
Genaro Molina / Los Angeles Times

They tumble out of farmers market crates entwined in pairs like folk dancers, elongated necks extending from slender, bell-shaped pods. Hungarian peppers, ranging in color from soft butter yellows to radiant greens, are back for their annual summer fling. Lighter ... Read more

Total time: 50 minutes | Serves 4
  • 1 teaspoon olive oil
  • 1/2 cup diced Hungarian bacon ( 1/4 -inch dice)
  • 2 cups chopped yellow onion ( 1/2 -inch dice)
  • 1 tablespoon Hungarian paprika
  • 1 teaspoon salt, or to taste
  • 1 1/2 pounds (about 3 large) ripe tomatoes, peeled and cut into wedges
  • 1 pound (about 6) Hungarian peppers, stemmed, seeded and cut lengthwise into 1-inch strips
  • 2 teaspoons chopped parsley

Step 1In a large, heavy skillet, heat the olive oil over medium-high heat. Add the diced bacon and saute until crispy, 7 to 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

Step 2Add the onion to the pan and saute until the edges begin to brown, about 3 to 4 minutes. Remove from the heat and stir in the paprika and salt.

Step 3Add the tomatoes and pepper strips to the pan. Return to the stove top and cook over low heat until the tomatoes break down and the peppers are tender, stirring occasionally, 25 to 30 minutes. Add a little water if necessary to maintain a stew-like consistency.

Step 4Stir the bacon into the stew. Season to taste and serve, sprinkling the parsley over each serving.

Note: From Donna Deane. Hungarian peppers are available at select farmers markets, supermarkets. Hungarian bacon (kolozsvari) is available at select markets. You can substitute a good-quality smoky bacon. Serve the stew over rice.


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