Hungarian Stew with Sausage

Ingredients

• 1 large yellow onion, thinly sliced
• 3 large yellow bell peppers, thinly sliced
• 3 large garlic cloves, thinly sliced
• 12 ounces True Story Sweet Italian Sausage, thickly sliced
• 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
• 1 1/2 teaspoons crushed red pepper
• 1 tablespoon sweet paprika
• 1 3/4 pounds plum tomatoes, coarsely chopped
• 1 cup red ale or lager
• 1 bay leaf
• Kosher salt
• Freshly ground pepper
• Grilled sourdough bread, for serving (optional)

Directions

1. In a large enameled cast-iron casserole or Dutch oven, add the onion and cook over moderate heat, stirring, until very lightly browned, about 5 minutes.
2. Stir in the bell peppers, mushrooms and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes longer.
3. Stir in the sausage slices, crushed red pepper and paprika and cook for 2 minutes.
4. Add the tomatoes and cook until beginning to break down, about 5 minutes.
5. Add the beer and bay leaf and bring to a boil. Cover partially and cook over low heat until the vegetables are very tender and the sauce is slightly reduced, about 15 minutes.
6. Season the stew with salt and pepper and serve with grilled sourdough bread.