Keto Hungarian Lecsó with Sausage

Instructions

1. 1Slice the about 450 g of sausage into 1.27 cm thick rounds. Cut the 3 large bell peppers into 2.54 cm pieces. Chop the about 450 g of tomatoes into 2.54 cm pieces. Peel and finely chop the 1 medium onion. Peel and mince the 2 cloves of garlic.
2. 2Place a 30.48 cm heavy-bottomed skillet over medium-high heat (176.7°C / 175°C). Add the 2 tbsp of olive oil and let it heat until it shimmers, about 1 minute.
3. 3Add the sliced about 450 g of sausage to the hot skillet. Cook for 5-7 minutes, turning occasionally, until the sausage is browned on both sides.
4. 4Add the chopped 1 medium onion and minced 2 cloves of garlic to the skillet with the sausage. Cook, stirring frequently, for 5 minutes, or until the onion is softened and translucent.
5. 5Add the cut 3 large bell peppers and chopped about 450 g of tomatoes to the skillet. Stir in the 1 tbsp of sweet paprika, 0.75 tsp of salt, and 0.5 tsp of black pepper until everything is well combined.
6. 6Reduce the heat to medium-low (148.9°C / 150°C). Cover the skillet and let the mixture simmer for 20-25 minutes. Stir occasionally, until the bell peppers and tomatoes are tender and have released their juices.
7. 7Serve the Keto Hungarian Lecsó hot.

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