This dish is a variation for two nice meals, tarhonya and lecsó. It can be a vegetarian meal or served with spicy Hungarian sausage or the way I like it - with European wieners! For the lecsó Hungarian peppers are the best, not the hot, the large, sweet yellow type. Sweet Hungarian peppers are seldom available in Canada, so I substitute them with red, yellow or orange bell peppers. I don’t use the green peppers for lecsó; first because of their flavour and sogginess when cooked and because green peppers can’t retain their color as well as the yellow and red shades.
PEPPER STEW WITH EGG BARLEY
2 Tbsp olive oil1/2 onion, diced
1 clove of garlic, minced
2 peppers, sliced into strips
2 tomatoes, coarsely chopped
1 cup tarhonya
2 pairs of European wieners
• Cook the tarhonya first. The tarhonya recipe is here.
• Meanwhile make lecsó from the oil, onion, garlic, pepper strips and tomatoes. The lecsó recipe is here.
• When both dishes are done, add the lecsó to the tarhonya.
• Add the chopped sausage or wieners.
• Gently combine and heat through.
