White Hungarian Salami and Capsicum Stew

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp olive oil 

1 onion, sliced

1 red capsicum, sliced

2 garlic cloves, chopped

200g Hungarian salami, cubed 

1 tsp Hungarian paprika 

1 tbsp tomato paste

½ tsp sugar 

2 large ripe tomatoes, blanched to remove skin and diced 

1 cup of chicken stock

Salt and pepper

Chopped parsley, to serve

Sourdough bread, to serve

Method

Heat a sauté pan over a medium heat and add the oil, onions and capsicum cook for 3-4 minutes to soften. Season with salt.

Add the salami and coat in the capsicum mixture then add paprika, garlic, sugar, tomato paste, tomatoes and salt and pepper. Mix thoroughly and add the stock. Place the lid on and for 20 minutes until the tomatoes break down.

Serve stew with an extra drizzle of oil, a sprinkle of parsley and bread.