I am Hungarian and I used to make this dish quite often, in fact this is one of my favorite. Only couple of things I would like to mention:
1. The original recipe is with sausage. You cut in circles the sausage and you put these as a layer as well. If you do this, no need for seasoning, as it will give a really nice taste to it.
2. I never heard of anybody doing it with margarine or butter. You just pour the cream on it, and mixed with the sausage it will give a very nice flavor. I found it that economizing with the cream doesn't pay off as it would end up dry, but I guess it depends on the taste as well.
3. This part is not "standard" but I used to put couple of slice of bacons on the bottom just for the more taste.
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I am Hungarian and I used to make this dish quite often, in fact this is one of my favorite....