Hungarian Lecsó (tomato stew)


3 tablespoons olive oil
1 large onion, diced
2 teaspoons paprika, Hungarian
2 lb sweet bell peppers
2 large beef steak tomatoes or 1 can diced tomatoes
1/2 teaspoon salt

Wash and dry peppers, remove stem and core, chop coarsely. In the meantime sauté the diced onion in the cooking oil on medium high heat until it begins to look transparent. Add the peppers, continue to sauté stirring often. Remember you are stir frying not boiling the food. Never cover the pot. In a few minutes the peppers collapse and are tender. Stir in the salt, paprika and the tomatoes. Continue to cook until the tomatoes turn mushy. Serve with crusty bread.