Ingredients
- 2 tbsp lard (reuzel)
- 150g kolbász (Hungarian sausage)
- 1 red onion (sliced into rings)
- 1 pointed pepper (red or green)
- 100g Tarhonya (Hungarian egg pasta grains)
- 1 tsp Erős Pista or Haragos Pista
- 500ml broth or water
- Salt and freshly ground pepper
- Finely chopped parsley
Preparation
Heat the lard or sunflower oil in a deep frying pan or sauté pan. Fry the sliced kolbász until the fat is released. Add the onion and sauté while stirring. Sprinkle in the tarhonya, fry briefly until lightly toasted, and then add the sliced pepper. Stir well. Add a little Haragos Pista or Erős Pista for flavor and pour in the broth. Cover the pan and let it simmer gently until the tarhonya is tender and has absorbed the liquid. Stir regularly to prevent the pasta from sticking. Season with salt and pepper to taste and garnish with finely chopped parsley.
Enjoy your meal!
Preparation time: ± 25 min.
