Pusztaletscho

For the pusztaletscho, heat goose fat in a large, sealable casserole dish, add the diced bacon and the onion cut into rings, let it color and steam over low heat for 5 minutes.

Cut peppers into rings or strips, add together with garlic and saute covered for 1/4 hour. Add quartered tomatoes, salt and pepper and a pinch of zukker to taste. Continue to saute for 20 minutes, adding a little beef broth as needed.

When the letcho is nice and creamy, stir most of the cream into the vegetables and simmer for a few more minutes.

Before serving, garnish the pusztaletscho with a dollop of sour cream and serve hot.

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