Oven-baked potato paprikash with csipetke

Finely dice the bacon and slice the smoked sausage into rounds. Finely chop the onion and crush the garlic. Dice the wax pepper and tomatoes, and cut the peeled potatoes into even wedges or slices, about 2-3 cm thick.

For the csipetke (pinched noodles), place the flour and egg with a pinch of salt into a bowl, then knead into a stiff, elastic dough without adding any water. With floured hands, pinch off small, bean-sized pieces onto a clean kitchen towel or tray, and let them dry slightly.

In a large skillet or cast-iron pot, melt the lard and render the diced bacon. When it has cooked into nice golden-brown cracklings, add the finely chopped onion and sauté until translucent. Stir in the crushed garlic, wax pepper, and tomato, then sauté together for 2-3 minutes.