Summary

Ingredients

• 2 tablespoon sunflower oil
• 2 medium onion (s)
• 1 red pepper (s)
• 1 bell pepper (s), green
• 125 ml white wine
• 125 ml beef broth
• 100 g tomato paste
• 50 g ajvar
• 2 tomato (s)
• 2 tablespoon puszta salad (homemade or from the jar)
• 1 clove garlic
• 1 teaspoon cayenne pepper
• salt
• possibly cornstarch
• 1 tablespoon flour
• possibly veal schnitzel, (approx. 250 g / person)
• possibly roast stock from the schnitzel

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Instructions

1. Since my hunter sauce was so well received and due to repeated, persistent requests from my sister, I don`t want to withhold this sucen recipe any longer:
2. Preheat the oven to 250 ° C.
3. Halve the peppers, remove the seeds, place on a baking sheet and bake in the upper third of the oven until the peel has partially turned black - but make sure that it does not burn completely. Remove, cover with a damp kitchen towel and allow to cool. Then peel, remove the white skins and cut into fine strips.
4. Cut the tomatoes crosswise over the stem, scald, quench after 5 minutes, peel, quarter, remove the seeds and cut into cubes. Chop the garlic clove very finely.
5. Peel the onions, chop them finely and let them turn translucent in the oil. Add the tomato paste, tomatoes and pepper strips and let simmer for 10 minutes. Dust with flour and let brown lightly. Deglaze with the white wine, pour in the broth, stir in ajvar, Puszta salad, garlic and cayenne pepper, bring to the boil and reduce a little.
6. If you have made schnitzel, stir in some of the meat stock.
7. If the sauce is still too runny, thicken it with a little mixed cornstarch if necessary.