in Eastern Europe, Hungary

Budapest salad

updated

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Ingredients for 2 servings:

  • 250 g leftover roast or cooked meat, cut into strips
  • 1 m.-sized gherkin(s), cut into strips
  • 1 medium-sized red bell pepper(s), cut into strips
  • 1 small onion(s), diced
  • 3 tbsp mayonnaise
  • 2 tsp tomato ketchup
  • Paprika powder, hot
  • Garlic salt
  • salt and pepper
  • Vinegar
  • 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roast leftovers with pickles and peppers

Mix the leftover roast with the cucumbers, bell pepper, onion, ketchup and mayonnaise and season the salad with the spices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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