Smoky Hungarian Kolbász and Potato Stew with Pale Ale
A twist on a Hungarian classic, lecsó (LEH-tcho), this hearty and robust stew combines spicy Hungarian salami (Kolbász) with tomato, capsicum, paprika and beer.
Ingredients
100g Lady Butcher bacon lardons
1 Tbsp canola oil
1½ brown onions, diced
2 Tbsp rosemary, chopped
2 cloves garlic, crushed
300g Kolbász, sliced 0.5cm (2x150g Hungarian Artisan Spicy Salami/Kolbász)
1 red capsicum, diced 2cm
60g tomato paste
1 can chopped tomatoes
500ml Farro Kitchen beef stock
2 tsp Culley’s Liquid Hickory Smoke
250ml Citizen Pale Ale Beer (or similar)
2 bay leaves
1 tsp La Chinata smoked paprika
2 tsp brown sugar
1 tsp salt
2 carrots, peeled and diced 2cm
200g Agria potatoes, peeled and diced 2cm
To serve:
1 Loaf Sourdough, sliced and grilled
2 Tbsp chopped dill (Italian parsley or tarragon)
Method
In a heavy-based frypan, cook the lardons over a medium heat for 3-4 mins with 1 Tbsp of canola oil until crispy. Add the onions, rosemary, garlic, Kolbász and capsicum. Cook for 5 mins until onions are soft and translucent
Add the tomato paste and cook through for 1 min, add the chopped tomatoes, beef stock, liquid hickory smoke, pale ale, bay leaves, smoked paprika, brown sugar and salt. Bring to the boil, reduce the heat to medium and simmer for 3 mins while stirring
Reduce heat to low, stir through the carrots and potatoes. Partially cover, and cook for 20 mins until vegetables are tender and liquid is reduced
Remove bay leaves, spoon stew into large serving bowls, sprinkle over fresh chopped herbs and serve with grilled sourdough bread