Letcho with courgette

Ingredients for 8 people:

• 50 dkg onions,
• 15-20 dkg lean pork belly strips,
• 4 tablespoons of oil,
• 1.2 kg fleshy sweet paprika,
• 50 dkg tomatoes,
• 20 dkg smoked sausage,
• 2-3 pairs debrecener
• 4-5 cloves garlic or 1 teaspoon Univer Garlic Paste,
• salt,
• 2-3 medium-sized courgettes (approx. 80 dkg),
• 2 tablespoons quality paprika,
• 1 level teaspoon Univer Erős Pista or spicy Red Gold

Preparation:

Peel the onions, cut thin slices and separate into rings. Cut the pork belly strip to moderate-sized cubes. Put them all in a cauldron, pour oil and sauté over medium heat until fat is rendered from the pork belly and the onions are slightly sautéed.

Meanwhile, cut the paprika to large cubes, add in the cauldron and sauté for 8-10 minutes stirring it occasionally. You now have time to peel the tomatoes, cut in half, remove the seeds (if you want to) and dice it up. Mix it with the paprika, add in the slices of sausage and debrecener, season with finely crushed garlic and garlic paste, add salt. Initially, add 1 teaspoon of salt as you can still add some more later if needed.

Cook for approx. another 10 minutes, then add the sliced courgette. Sprinkle with red paprika, spice it up with Erős Pista and sauté over medium heat for about 10 minutes until soft, but be careful not to overdo the courgette.

Useful advice from Univer:

You can give your letcho more punch with Univer products: mild Red Gold or hot goulash paste, Édes Anna, meat stew seasoning paste.