Recipe: Tokány
Tokány- a Hungarian stew
Serves about 4.
1 pound pulled pork. (Also beef, veal, or a mixture)
1 onion, finely chopped
1 clove garlic, mashed
1 bell pepper, seeded, sliced.
1 tbsp. dried marjoram
2 tsp. dried parsley
1/2 tsp. caraway seeds
1 tsp. sweet paprika
1 bottle dark beer
2 tbsp. oil.
2 tsp. flour
Saute the onion and garlic in the oil. Add the meat and stir-fry briefly before adding the rest of the spices to the meat. Dust the flour over the meat, pour the beer over all, add the green pepper, and reduce til green pepper is cooked and sauce is thick.
Serve over dumplings or egg noodles or small pasta with a dollop of sour cream on top and pickles on the side.
What impresses me more than the excellence of the flavor of this is that I came up with this with a vague ingredient list and a rough order of assembly, plus my own kitchen experience. I rock.
Serves about 4.
1 pound pulled pork. (Also beef, veal, or a mixture)
1 onion, finely chopped
1 clove garlic, mashed
1 bell pepper, seeded, sliced.
1 tbsp. dried marjoram
2 tsp. dried parsley
1/2 tsp. caraway seeds
1 tsp. sweet paprika
1 bottle dark beer
2 tbsp. oil.
2 tsp. flour
Saute the onion and garlic in the oil. Add the meat and stir-fry briefly before adding the rest of the spices to the meat. Dust the flour over the meat, pour the beer over all, add the green pepper, and reduce til green pepper is cooked and sauce is thick.
Serve over dumplings or egg noodles or small pasta with a dollop of sour cream on top and pickles on the side.
What impresses me more than the excellence of the flavor of this is that I came up with this with a vague ingredient list and a rough order of assembly, plus my own kitchen experience. I rock.