Budapester Salad

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 4 tomatoes
• 2 Onions
• 2 hard-boiled eggs
• 2 pickled cucumbers
• 150 g beef roast
• 5 tbsp tomato ketchup
• 3 tbsp mayonnaise
• 1 tbsp herb vinegar
• Cayenne pepper
• paprika powder, hot
• 1 tsp Honey
• curry
• 1 splash Tabasco sauce

Instructions

1. 1.

   Quarter the bell peppers, clean and rinse. Drain and cut into about 3 mm wide strips. Peel the tomatoes, quarter them, remove seeds, and trim stems. Peel the onions, halve them, and slice into very thin strips. Peel the eggs and slice like the drained cucumbers. Cut the beef roast lengthwise into 4 pieces, then into very thin slices. Gently mix everything in a bowl. For the dressing, whisk tomato ketchup with mayonnaise and vinegar in a bowl. Season with cayenne pepper, paprika, honey, curry, and Tabasco sauce for a spicy kick. Pour the dressing over the salad, cover, and refrigerate for at least 30 minutes to marinate. Carefully stir the salad, adjust seasoning if needed, transfer to a glass bowl, and serve chilled.