A tasty adaptation of a traditional Hungarian dish, Paprika Vegetable and Sausage Stezo is a meal in itself. Serve with rye bread, a tomato salad and lots of cold beer for a really satisfying lunch or supper.
2 fl. oz. vegetable oil
2 medium-sized onions, finely chopped
2 garlic cloves, crushed
1 medium-sized green pepper, white pith removed, seeded and coarsely chopped
1 medium-sized red pepper, white pith removed, seeded and coarsely chopped
1 tablespoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 teaspoon dried dill
1 lb. canned peeled tomatoes
1 lb. potatoes, cooked and sliced
8 oz. garlic sausage, chopped
5 fl. oz. sour cream
In a medium-sized flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the green and red peppers and cook, stirring occa-sionally, for a further 5 minutes.
Remove the casserole from the heat and stir in the paprika, salt, pepper, dill and the tomatoes with the can juice, mixing well to blend.
Return the casserole to low heat and simmer the mixture for 25 to 30 minutes or until the vegetables are tender. Stir in the potatoes, sausage and sour cream and simmer over low heat for a further 5 minutes or until the potatoes and sausage are heated through.
Remove the casserole from the heat and serve at once.