Quick Stew

To prepare a delicious tongue stew with salami and vegetables, we start by finely chopping an onion and a few bell peppers. These ingredients will be sautéed in a deep pan using 100 ml of oil until the onion becomes transparent and the peppers release their flavors. In the meantime, we take care of the tomato: we carefully peel it and cut it into small pieces, ready to provide a fresh taste and pleasant acidity to our dish.

The boiled tongue, the main ingredient, should be sliced thinly, and the salami is cut into smaller pieces, halved, to better integrate into the stew. After the vegetables are well sautéed, we add the slices of tongue and salami to the pan. Immediately, we add the chopped tomato and a gulyas paste, which can be replaced with a pepper paste or a teaspoon of sweet paprika for an extra flavor boost. We let the ingredients simmer together for a few moments so that the flavors combine harmoniously.

After a few minutes, we pour 200 ml of water into the pan, season with salt to taste, and add the sliced hot pepper to give the stew a bit of intensity and character. We cover the pan with a lid and let it simmer on low heat for 10-15 minutes, so that all the ingredients blend perfectly.

In the last moments of cooking, we slice the boiled eggs and add them to the pan, allowing them to warm up in the aromatic sauce. We also add chopped green parsley, which will provide a touch of freshness. It is important not to stir with a spoon, but to gently shake the pot to avoid crushing the egg slices.

This stew is served hot, alongside creamy mashed potatoes, but it can also be just as delicious with boiled pasta, offering a hearty and flavorful meal. A dish that combines tradition with flavor, perfect for family gatherings. Enjoy your meal!