Grumbirngulyás

For the Grumbirngulyás finely chop onions, bacon cut into small cubes, peel potatoes and cut into quarters. Then heat lard in a suitable casserole dish, fry bacon in it, add finely chopped onions and roast until golden. Deglaze with a dash of vinegar and some beef broth. Then immediately stir in the paprika powder and add the remaining spices. Mix in the potatoes and add enough water or soup to just cover the potatoes. Season with salt and pepper, stir well, and steam the potatoes until tender, about 20 minutes. In the meantime, remove the stalks from the peppers, remove the seeds, wash, skin if necessary and cut into strips.

Poach the tomatoes in boiling water, remove the skins and cut into small cubes. A few minutes before the end of the cooking time, add the bell pepper strips, the diced tomatoes and the sliced sausages as well as the diced smoked meat and let them cook for a short while.

If necessary, dust with a little flour, round off with tomato paste and season the Grumbirngulyás again.

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