Debreceni beef tokány with toasted tarhonya

Rinse the beef chuck, pat it dry, and cut it into thin strips, about 1x4 cm. Finely dice the Kolozsvári bacon and slice the Debreceni sausages into half-centimetre thick rounds.

Peel and finely chop the onion and garlic. Core the TV peppers and slice into thin strips. Peel the tomatoes by dipping them into boiling water, then dice them finely.

In a heavy-bottomed pot, render the diced Kolozsvári bacon with the lard. When the bacon starts to crisp, add the finely chopped onion and sauté over medium heat until translucent.