Tokany
Tokány is a Hungarian meat dish. In Hungarian cuisine there are four categories of spicy fleshpots: gulyás , pörkölt , paprikás and tokány.
What is special about tokány is that the beef or veal is cut into elongated strips the size of French fries , while the other three dishes consist of chunks of meat. The sauce is typically made from plenty of onions and seasoned with sweet peppers and garlic. In contrast to the three other meat dishes, goose liver, mushrooms, beans, asparagus heads and green parsley, sweet or sour cream (sometimes none) are added to tokány . Paprika powder is sometimes replaced by black pepper or marjoram, which is why tokány is given the appropriate nickname.
In Transylvania is tokány also known and is made from beef and pork or veal kidneys.
variants
Hét vezér tokány (German: Sieben-Fürsten-tokány ), named after the seven tribal princes who probably brought the Magyars to Hungary in the 9th century, made of beef, pork and veal.
Debreceni tokány , named after the Debrecziner sausage that is added to this tokány .
Borsos Bélszíntokány (German: Pfeffer-Rinderfilet-tokány ) made from beef with green peppers, onions and mushrooms. Generally served with rice and pickles.
Individual evidence
- ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed April 15, 2019]).
- ↑ a b c d Joseph Wechsberg: The kitchen in the Viennese Empire . Ed .: TIME LIFE BOOKS, Time Inc. Rowohlt, Reinbek bei Hamburg 1979, ISBN 3-499-16435-3 , p. 84, 91 f .