Erdélyi Tokány

Transylvanian Tokány

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This simple beef stew is very popular in Transylvania. The beef is cut into inch squares, put in a saucepan with a little lard and seasoned with salt and pepper. A few tablespoons of water are added, and the meat is simmered gently for about 1 hour till quite tender. a little more hot water is added from time to time in the process of cooking. About half an hour before the meat is ready, sliced onions are added and, when the onions are tender and the meat is slightly brown, the Tokány is ready.