ESCALOPES A LA HONGROISE



6 veal cutlets in walnuts, 3 red peppers, 2 tomatoes, 5 onions, 1 tbsp of paprika, 1 pinch of cayenne, 1 bouquet garni, 3 tbsp of oil, 40 g (0,088 lbs) of butter, salt, pepper.


Peel, chop the onions. 
Peel,  no seed the tomatoes. 
Saute the onions in a casserole dish with the oil, add the spices, the bouquet garni, the peppers cut into strips and diced tomatoes.
Salt, pepper. 
Fill with water up to the level of the vegetables.
Continue cooking covered for 30 minutes over medium heat.
Remove the bouquet garni.
Taste, adjust seasoning if necessary.
In a skillet, cook the cutlets with the butter, for 3 minutes on each side.
Salt, pepper. 
Serve them immediately accompanied by vegetables and plain rice presented in a timpani.


 

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