This is a good dish to train teen daughters on. It's almost foolproof and good enough to impress company. (wink, wink) You can cut the stewing time some by using thin cut breakfast chops, and I usually add a half teaspoon dried marjoram. You can omit the garlic, but it should be blessed with a half tsp (to taste) of ground caraway seed. DO not sub bad paprika. Nemes Edes (noble sweet) is the only way to go. Brands: King Red, Pride of Szeged or Papa. Or buy from a good dealer like Penzey's. HUngarians use banana peppers, I agree but I will sub green bells but not yellow, for their richer flavor. Beef broth is a bit heavy, some would prefer chick broth. Tomatoes: try fire-roasted or chef-cut. I use Red Gold. Can be served over (!) mashed potatoes, or with Hungarian noodles (csipetke, galuska, spaetzle) or, in a pinch, some farfalle or medium shells. The BP is, IMO, optional; I don't use it. Best bacon is uncured slab, but I think Hormel makes an uncured thin cut. I'm am making this tonight. I will go heavy on the bacon! This dish is VERY forgiving, so go for it.
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This is a good dish to train teen daughters on. It's almost foolproof and good enough to...