Chop the bacon to tiny cubes, and fry it until all the grease is cooked out, sprinkle the sliced onion onto the grease and toast it. Then add the washed, pitted and sliced green pepper, the washed and sliced tomato, salt pepper and and while covering the food, we simmer it on soft fire to semi-soft. Afterwards add the sliced Gyulai Sausage, add 100 ml of water and we simmer it until it is crispy. Meanwhile for the cottage-cheese dumplings mash the cottage-cheese with a fork, add the eggs, the flour, salt and pepper, flavour it with chopped dill and mix them all together. Let it rest for 10 minutes and then form walnut sized dumplings and boil them in a pot of boiling salty water. In the end we let he unnecessary water drop off of the dumplings, and pour them onto the letcho which is already made and waiting, and while shaking the pot mix them. Ensure the dish is served hot.
Whilst boiling the cottage-cheese dumplings, make a cooking test, with 1 cottage-cheese dumpling, if it disintegrates, it’s too soft, in this case add 1-2 tablespoons of flour to the cottage-cheese.