With origins in Hungary, sataraš is another dish gifted to Croatia during its time in the Austro-Hungarian empire, though our version is decidedly less (actually not at all) spicy since we do not incorporate paprika. It’s quick and delicious, something that I do make year-round, though I prefer it when tomatoes and peppers are in season. Always served with mashed potatoes, we sometimes eat it as a light, vegetarian dinner, but most often as a side with šnicla.
- 3 medium sized tomatoes, chopped
- 2 or 3 peppers (preferably Hungarian wax or yellow banana, but if not available green bell peppers), chopped
- 1 onion, julienned
- olive oil
Caramelize the onions in a medium sized pot over medium heat. Next, add the peppers and a few shakes of salt, cooking until they begin to get soft. Next, add the tomatoes and about half a teaspoon of salt. Cook for about 5 – 8 minutes, stirring occasionally as the tomatoes release their juices and it cooks into a stew. Taste and add salt, as necessary.
Serve with mashed potatoes.