Hungarian Letcho with Debrecciners

Rating: 2.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Clean and skin the quartered peppers (description follows at the end). Cut the flesh of the peppers into 2 cm wedges. Peel the tomatoes, cut into quarters, remove the seeds and cut the flesh into slices.

Rinse the potatoes, remove the skin and cut into small pieces. Peel and finely dice the onions and garlic. Cut bacon into thin strips and fry in butter until crisp. Steam the onions, onions and potatoes in it. Quickly add paprika powder. Add beef stock, season with salt and pepper and cook in a closed saucepan at a moderate temperature for about 1500 minutes.

In the meantime, put the debrecziner in a saucepan with cold tap water, heat the tap water to just before boiling point and let the sausages simmer for about 5 minutes. Add bell pepper pieces and rosemary to potatoes and cook on stove for another 5 min. Pluck the thyme leaves from the stalks and add them to the tomatoes after 3 minutes. Heat everything together briefly, then remove from the heat. Season the letcho to taste and serve on plates. Cut the Debrecziner diagonally into pieces about 3 cm long and add.

*Peel the peppers: Quarter peppers, clean, place on a baking sheet and flatten a tiny bit by hand. Roast under the heated broiler until the skin turns black and blisters. Wipe with damp paper towel.

Leave a Comment