Sausage and Pepper Stew with Egg Barley (Hungarian Lecsós Tarhonya)

This dish is a variation for two nice meals, tarhonya and lecsó. It can be a vegetarian meal or served with spicy Hungarian sausage or the way I like it - with European wieners! For the lecsó Hungarian peppers are the best, not the hot, the large, sweet yellow type. Sweet Hungarian peppers are seldom available in Canada, so I substitute them with red, yellow or orange bell peppers. I don’t use the green peppers for lecsó; first because of their flavour and because green peppers can’t retain their color as well as the yellow and red shades.

2 Tbsp extra-virgin olive oil
½ onion, diced
1 clove garlic, minced
2 bell peppers, sliced into strips
2 tomatoes, coarsely chopped
1 cup tarhonya
2 pairs European wieners, smoked or cooked

Cook the tarhonya first. 

Meanwhile make lecsó from the oil, onion, garlic, pepper strips and tomatoes.

When both dishes are done, add the lecsó to the tarhonya.

Add the chopped sausage or wieners.  Gently combine and heat through.