Boros Tokany Recipe – Hungarian Special
Boros Tokány is a classic v that melds tender cubes of pork or beef with sweet Hungarian paprika, onions, and garlic, simmered gently in white wine and broth for deep, layered flavor. The long cooking time allows the meat to become melt-in-your-mouth tender while absorbing the rich, savory sauce. Traditionally enriched with tomato paste and optional caraway seeds, this hearty dish captures the rustic and comforting essence of Hungarian home cooking. Serve it steaming over dumplings, potatoes, or rice with a garnish of fresh parsley for a meal that warms from the inside out.
- Prep Time5 min
- Cook Time1 hr 10 min
- Total Time1 hr 15 min
Boros Tokany Recipe Ingredients:
- 1 lb (450g) pork or beef (cut into cubes, pork is traditional)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon sweet paprika (preferably Hungarian)
- 1/2 cup dry white wine
- 2 cups beef or vegetable broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon caraway seeds (optional)
- Salt and pepper, to taste
- 1-2 tablespoons sour cream (optional, for creaminess)
- Fresh parsley, chopped (for garnish)
Brown the Meat:
Heat the oil in a large pot or Dutch oven over medium-high heat.
Add the meat and cook until browned on all sides. Remove the meat and set it aside.
Cook the Onion and Garlic:
In the same pot, add the chopped onion and cook for about 5-7 minutes until softened and golden brown.
Add the minced garlic and cook for another minute until fragrant.
Add Paprika and Wine:
Sprinkle the paprika over the onions and garlic, stirring to combine.
Be careful not to burn the paprika.
Pour in the white wine and scrape the bottom of the pot to release any browned bits.
Let the wine reduce slightly (about 2-3 minutes).
Simmer the Stew:
Return the browned meat to the pot. Add the tomato paste, broth, bay leaf, and caraway seeds (if using).
Stir everything together.
Bring the stew to a boil, then reduce the heat to low.
Cover and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors are well combined.
Stir occasionally and check the liquid level, adding more broth if needed.
Finish the Dish:
Once the meat is tender, remove the pot from the heat.
If you prefer a creamier texture, stir in the sour cream at this point.
Taste and adjust the seasoning with salt and pepper if needed.
Serve:
Garnish with freshly chopped parsley and serve hot with dumplings, mashed potatoes, or rice for a full meal.
Recipe Notes:
Choice of Meat: Pork gives a sweeter, more traditional taste; beef adds a heartier, deeper flavor.
Paprika Quality: Use sweet Hungarian paprika (not smoked or hot) for authentic color and flavor.
Wine Use: A dry white wine helps brighten the sauce; let it reduce to avoid overwhelming the dish.
Cooking Time & Liquid Management: Simmer slowly with lid partly on; if the sauce thickens too much, add broth in stages.
Serving Suggestions: Best with soft dumplings, buttered potatoes, or steamed rice; sour cream on top adds richness.
