Hungarian Food - Beef Ragout (Marhatokány)
Hungarian Beef Tokany (Ragout)
More about Transylvania
- The Complete Guide To: Transylvania - Europe - Travel - The Independent
Transylvania: a real place? Some people assume Transylvania is an invention of Bram Stoker, ripened by bloodthirsty Hollywood directors. However the "land beyond the forest" – as the Latin name tr
- Transylvania - Wikipedia, the free encyclopedia
Beef Ragout (Marhatokány)
What we would call ragout is called tokany in Hungary. Tokany was developed by Hungarians living in Transylvania (which is now a part of Romania but was once a part of Hungary). The name tokany comes from the Romanian word tocana which means ragout.
The main differences between tokany and porkolt , which is Hungarian stew, are that tokany is drier, has meat cut in strips rather than cubes, and is seasoned with marjoram or just black pepper in place of paprika,
Tokany is usually made with beef or lamb, but veal, chicken and even game are used. The recipe that I have included here is made with beef, but the method of cooking can easily be applied to other meat.
2 Lbs. of Beef Chuck or Sirloin
4 Ounces of Bacon
1 Large Onion coarsely chopped
1 Large, ripe tomato peeled and chopped
2 Cloves of Garlic peeled and finely chopped
8 Oz. of Mushrooms, washed and sliced in thirds
1 Tablespoon of Butter
1 Cup of Dry White Wine
½ Teaspoon Dry Marjoram
1 Teaspoon Salt
Pepper to taste
8 Oz. Sour Cream
1 Tablespoon of Flour
Preparation and Cooking Instructions:
- Cut the beef into strips 3 inches long by ½ inch thick like French fries
- Blanch the tomato for 60 seconds in boiling water and quickly cool it in cold water. You should them be able to easily peel it with a sharp knife and coarsely chop it too.
- Render the bacon in a large frying pan or Dutch oven. Then add the onions and wilt over low heat
- Deglaze with ½ cup of water, then add the beef, garlic, tomato, marjoram, salt, pepper and the cup of wine and simmer over low heat about 1 hour until the meat is fork tender. You can add a little water if it gets too dry.
- About 15 minutes before the meat is ready, sauté the mushrooms in 1 tablespoon of butter and add them to the meat.
- Finally, stir the flour into the sour cream and add it to the mixture. Bring everything just back to a simmer and serve immediately.
- Serve with galuska, gnocchi or small potato dumplings
Beef Ragu Video
More Hungarian recipes by rjsadowski
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain
- Hungarian Food - Levesek, Rostélyos, Töltött Zöl...
If goulash, paprikash, porkolt and tokany are the four pillars of Hungarian cooking, then soups, grilled meat, stuffed vegetables and cabbage as a main meal are the crossbeams that span the pillars. Each category is described and typical dishes are l
- Hungarian Food - Chicken Paprikash (Csírkepaprikás...
Chicken paprikash is one of the best known Hungarian dishes. Traditionally it is made with a whole chicken cut up into pieces, but you can use only the parts that you like. My family prefers legs and thighs. What differentiates paprikash from goulash
- Hungarian Food - Braised Steak Rostélyos)
Braised steak (rostélyos) is one of the national foods of Hungary. It can be a simple braised steak or a stuffed and rolled steak named after a famous Hungarian chef. It can be made from any cut of beef that is neither too fat nor too dry. Sirloin, T
- Hungarian Food-Stuffed Squash and Kohlrabi (Töltöt...
Stuffed vegetables are one of the four crossbeams of Hungarian cooking. Along with soups, braised steak and cabbage as a main meal, they connect the four pillars (gulyas, paprikash, porkolt and tokany). Ever since the Turkish invasion introduced stuf
- Hungarian Food - Gulyas with Sauerkraut and Sour Cre...
A man named Szekely arrived at a restaurant so late that only a little gulyas and some sauerkraut was left. He asked the chef to bring him both on the same plate. The next night another guest, who had been present the night before, ordered the same g
- Hungarian Food - Stuffed Braised Steak (Töltött Ro...
Toltott Rostelyos covers a variety of Hungarian stuffed braised steak recipes. They are similar to German rouladen and Italian braciole, but with different ingredients used to stuff them. There are regional variations and frequently they are named af
- Hungarian Food - Bean Soup a la Jokai (Jókai Bable...
Named after the 19th century Hungarian novelest, Mor Jokai, this hearty soup contains a smoked pork hock, smoked sausage, parsips, carrots and of course beans. When finished, it is garnished with sour cream and served with little pinched dumplings ca
- Hungarian Food - Chicken Soup, Ujhazi Style (Újház...
Ede Ujhazi, the famous Hungarian character actor, is credited with creating this dish. While visiting a small restaurant in Budapest, Ujhazi was not satisfied with the soup that he was served so he instructed the chef to prepare it again under his di
More by this Author
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a...
Hungary probably has more ways to prepare cabbage than any other country. This recipe comes from Transylvania(Erdely). Saurkraut is layered with cubed pork, bacon, sausage,onions and rice and then it is topped with sour...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit....