Brown the chopped onions in a casserole dish with the oil, sprinkle with paprika, add the bouquet garni, the peppers and the peeled and crushed tomato. Salt, pepper, pour water to the top, cover and cook for 40 min over medium heat.
At the end of cooking, remove the bouquet garni and adjust the seasoning.
Heat the margarine in a pan and brown the cutlets for 1 min on each side. Season with salt and pepper and continue cooking over low heat for 2 minutes on each side.
Serve the cutlets with Hungarian peppers and margarine rice.