Fiery Hussar Skewer with Paprika Vegetables

For the fiery hussar skewer, cut the meat slices into rough cubes. Clean mushrooms dry, cut large ones in half, leave small ones whole. Clean the spring onions and cut into pieces about 3 cm long. Wash, dry and halve cherry tomatoes.

Thread all ingredients alternately onto skewers and season with salt and pepper. Either brush with oil and put on the hot grill or heat some clarified butter in a pan and fry the skewers in it from all sides.

For the peppers, peel the onion and chop finely. Wash and dry the peppers, remove the stalk, seeds and white skin and cut the flesh into pieces. Blanch the tomatoes, remove the skin and dice the flesh. Finely chop the garlic and herbs.

Heat butter in a pan and sauté onions until translucent. Add the bell pepper pieces and diced tomatoes, sauté for a few minutes, then pour in the tomato juice. Add the garlic and herbs and steam the peppers for a while. Season heartily with salt and pepper.

Put the fiery hussar skewers on preheated plates and arrange the paprika vegetables next to them.

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