Cowboy's tokány (Csikós tokány)

Famous Hungarian goulash


Cowboy's tokány (Csikós tokány)


1,5 kg pork meat
100 g fat, or oil
150 g onions
100 g lecso
60 g smoked bacon
10 g Hungarian paprika
1 clove of garlic, salt
40 g flour
500 ml sour cream


1. Heat the fat.
2. Cut the pork meat into 1/4 x 1/4 x 2 inch strips.
3. Brow the diced (1/4 x 1/4 inch) bacon in the melted fat and add the chopped onions.
4. When the onions are golden, add the paprika and a little water.
5. Cook for 2 minutes. Put in the meat cubes and cook with the lid on. Add water again (0,05 l).
6. Wait 50 minutes and add the lecso and cook tender.
7. Now add the mixture of the sour cream and the flour and bring to the boil.

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Serve with galuska (Hungarian noudle).

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