Budapest Salad
4 servings
60 minutes
Budapest salad is a bright and aromatic dish of Hungarian cuisine that combines fresh vegetables, tender veal, and spicy seasonings. Its roots trace back to Hungary's culinary traditions, where meat is often paired with spicy and hot ingredients. Boiled veal adds tenderness to the salad, while pickled chili peppers add spiciness. The juicy texture of tomatoes and the freshness of parsley harmoniously complement the flavor, while garlic and black pepper create a rich aroma. Dressed with vegetable oil, this salad gains a pleasant lightness and remains a versatile dish – perfect for a light dinner or as an appetizer on a festive table. The combination of simple ingredients and rich flavor makes this salad a true masterpiece of Hungarian cuisine.
1
Boil the veal beforehand.
- Veal: 250 g
2
Cut the meat, pepper pods, and tomatoes into 2 cm cubes, and season with chopped onion, juice from a clove of garlic, salt, pepper, and vegetable oil.
- Veal: 250 g
- Tomatoes: 4 pieces
- Pickled chili peppers: 2 pieces
- Onion: 1 piece
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 50 ml
3
Let it steep properly. Finally, add chopped parsley.
- Chopped parsley: 100 g
