Lecsó with Egg Noodles

How to prepare lecsó with egg noodles

1. Add the onion slices and peppers cleaned of stems and cut into squares to the hot oil. Sauté for 2 minutes over medium heat, then cover the pot and steam the vegetables over low heat for about 15 minutes, until they soften completely. About every 5 minutes, lift the lid and stir.
   * this step can also be done faster, by sautéing over medium heat, stirring frequently until the vegetables soften and start to get a bit of color.
2. Add the egg noodles and chopped parsley and sauté for another 5 minutes, stirring occasionally.
3. Remove the pot from heat and add the paprika. Stir until the noodles are evenly colored. Add 2 1/2 cups of water and sprinkle with salt and black pepper.
   
4. Bring to a boil. Reduce heat to medium-low and simmer covered for 10 minutes. After this time the noodles are puffed but not fully cooked.
   
5. Meanwhile, score the tomato with an X, blanch for 15 seconds and then peel off the skin and the stem area. Chop into cubes.
7. Add the tomato to the pot and cook covered for another 5 minutes.
8. Add the sausage cut into rounds (or half rounds) and cook for another 5 minutes, still covered. Adjust salt to taste.
9. Serve immediately.

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