Chicken stew with roasted mushrooms and tarhonya

Wash the mushrooms, cut them into larger pieces, brown them in a dry pan, then transfer them to a plate.

Fry the bacon until the fat renders, remove it to a plate, then toast the tarhonya in the remaining fat and remove it from the pan as well.

Sauté the finely chopped onion in the remaining fat (add more if necessary), add the finely diced pepper and chopped tomato, fry them together, then add a little water and cook until the liquid evaporates and only the fat remains.