Hungarian Pepper & Tomato Stew

My husband is half Hungarian and his father makes the best Hungarian stew I’ve ever had. We have tried to replicate it but it never tastes as good. ..until one day his brother returned from a trip to Hungary with a fantastic little Hungarian recipe book for us. We decided to try the pepper and tomato stew and just wow! It became a staple recipe in our home and the best part is SO SIMPLE. Here’s what you need to make the exact same stew. (Please keep in mind this is from a European recipe book so the measurements are not to the Canadian metric system.)


Hungarian Pepper and Tomato Stew Recipe


600 gr/21 oz tomatoes, cut into medium size cubes

1.5 kg.3.3lb green pepper (we use only red most of the time), chopped into big cubes

2 big onions, finely chopped

200 gr/7 oz bacon, chopped into small cubes.

3 tbsp oil

1 tbsp sweet paprika

1.5 tsp salt

½ tsp hot paprika paste (or just hot paprika. If you can’t find it, you could also used smoked. Or just more sweet paprika as we have done when we are out)

200 gr/7oz csabai sausage


  1. Saute bacon in a large pot. Add the onion and sauté it stirring for a few minutes until it turns gold. Pull aside and add the sweet paprika.
  2. Add the tomato immediately to prevent the paprika from burning. Add salt and cook over low heat for aprox. 10 min. If the tomato is not juicy enough, add some water. It is done when the tomato and onion make a thick paste. Add half of the green pepper, the 2 different types of paprika and cook over low heat for 15 min until tender. Stir a few times and add some of the sausages.
  3. Add the remaining pepper and sausages and cook for 15 min. Add extra salt if necessary.

**Do not use more tomatoes than required as the dish get sour.

Comment below if you try it!

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