Original foal tokány recipe
This juicy, flavorful, and unforgettable ancient stew, Csikós tokány, can be eaten hot, usually with noodles or pasta, or perhaps with rice and pickles.
Ingredients · Servings 4
- 15 dkg Smoked bacon
- 2 heads Red Onion
- 2 pcs Green peppers
- Breast
- 80 dkg Pork shoulder
- Only
- 3 cloves Garlic
- 1 tbsp Red pepper
- 1 piece Tomato
- 2 tbsp Sour cream
- 1 tbsp Flour
Method · 1 h 20 min
- For the csikós tokány, cut the bacon into 3-4 millimeter strips; peel and dice the onion; wash and slice the pepper, then cut it into a similar size to the onion; cut the meat slices slightly diagonally into 7-8 millimeter strips; peel and chop the garlic; finally, wash and dice the tomato.
- In a high-sided frying pan, fry the bacon on low heat, stirring occasionally, for a few minutes until transparent, then add the red onion and continue to sauté together. Add the paprika, season with pepper, and sauté until the base is opaque and translucent.
- Then add the tokány meat, salt it, but only carefully, because the bacon is salty too, and fry it until it turns white. Season with the garlic, then season with the red pepper, mix thoroughly, and add the diced tomatoes. Mix well with this too, and pour in as much water as just covers it, then cover and simmer over low heat for about 60-70 minutes until soft.
- Once it has softened, spoon the sour cream into a small bowl, add the flour, and mix with a whisk until smooth, then pour it into the ragu, leveling the heat. Cook the tokany for a few minutes, stirring until done.
- This juicy, flavorful, and unforgettable ancient stew can be eaten hot, usually with noodles or pasta, or with rice and pickles.
