This variety of lecsó is popular among the Roma (who call it lacsaú) and is spicier than the traditional Hungarian version. It calls for potatoes to thicken it.
Ingredients:
200 grams meaty bacon
3 or 4 large onions
2 kilograms green pepper, sliced into circles
400 grams tomato, cut into wedges
2 or 3 potatoes, sliced
2 or 3 tablespoons paprika
Salt
2 or 3 hot peppers (optional)
Method:
Sauté the bacon, and add the onion and cook until golden yellow. Add the paprika, peppers, tomatoes and potatoes. Add salt, cover, and steam until soft. Flavor with hot peppers if desired. Serve with vakarcs or soft bread.
