Budapest Sausage

To make Budapest Geschnetzeltes, first mix the meat with enough curry, marjoram and basil, add a little bit of milk and leave in the fridge for one night.

Puree the tomatoes, remove the seeds from the peppers and cut them into small pieces and peel the onions and cut them into rings. Saute the onions in a little butter until translucent and then add the tomatoes and peppers. Season with ketchup and sugar, basil, marjoram and herbs de Provence. Add chili powder according to the desired degree of spiciness. Crumble a bouillon cube and dissolve it in the sauce. Simmer for about half an hour. After that, thicken if necessary.

Put the meat into a roasting pan. Add the whipped cream. Crumble the second soup cube and add it, add mushrooms. Cook in the oven at about 200 °C with the lid of the roaster closed for about an hour. Stir well from time to time. Remove the lid. Season the broth to taste. Then switch the oven to top heat and bake the meat until crispy brown.

In the meantime, for the rice, take twice the amount of water for the amount of rice used and swell on low heat.

Remove the meat from the oven and thicken the broth if necessary. Serve the Budapest cutlets with the sauce and the rice.

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