Hungarian Food - Beef Ragout (Marhatokány)
Hungarian Beef Tokany (Ragout)
Hungarian Food
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Beef Ragout (Marhatokány)
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The four pillars of Hungarian cuisine are gulash, paprikash, porkolt and tokany. For further details on the other three pillars, please visit those hubs.
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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.
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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,
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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.
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Difficulty:
Moderate
Preparation Time:
60 Minutes
Cooking Time:
1 Hour
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Ingredients:
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
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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
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Beef Ragu Video
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