Boros Tokany Recipe – Hungarian Special
Boros Tokany is a classic Hungarian dish known for its rich, flavorful sauce made with tender meat, onions, paprika, and white wine. Traditionally made with pork or beef, this hearty stew is slow-cooked to perfection, allowing the meat to absorb all the flavors and become melt-in-your-mouth tender. The addition of white wine gives the dish a unique depth and slight tang, making it a comforting and satisfying meal. Perfectly paired with dumplings, rice, or potatoes, Boros Tokany is a true representation of Hungarian home-style cooking.
- 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:
Meat: Use pork or beef, cut into small pieces.
Paprika: Use Hungarian sweet paprika for the best taste.
Wine: Add dry white wine for flavor.
Cooking: Let the stew cook for 1.5-2 hours until the meat is soft.
Serve: Serve with dumplings, rice, or potatoes.
