Cook: 60 minutes
150 g smoked bacon, diced
2 onions, finely chopped
250 g tarhonya* (egg barley or other small piece noodles)
400 g of smoked, dried sausage, sliced
1 kg potatoes, diced
1 sweet Hungarian pepper (or bell pepper), chopped
2 tomatoes, diced
salt, black pepper
*Tarhonya is a traditional Hungarian type of pellet-shaped pasta.
In a saucepan, fry the bacon over high heat until it releases most of its fat. Add the onions and sauté until lightly browned. Add the noodles and sauté, stirring continuously, until they are browned. Add sausage, potatoes and peppers. Cook until the sausage gets brown, then add salt, tomatoes and 2 litres of water. Simmer over low heat for about an hour or until the water evaporates. Serve with fresh bread.