Mutton tokány

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Trim all the fat and membrane off the meat, then cut it into 3-4 cm cubes.
2. Dice the bacon and fry it in a pan over medium heat until pale golden.
3. Add the meat, season with salt and stir until the surface turns white.
4. Add the pepper and nutmeg, pour in 100 ml of water and cover.
5. Braise over low heat for 60-70 minutes, stirring often and topping up with water, until the meat is tender. ⏱ Timer: 1 h
6. When it's tender, add the thinly sliced onion.
7. Braise covered for another 10-15 minutes until the onion is soft too. ⏱ Timer: 10 min
8. Leave uncovered for a few minutes so the sauce thickens.
9. Serve hot with potatoes or cucumber salad.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Similar recipes

• Lamb tokány · Hungarian
• Mutton stew (juhpörkölt) · Hungarian
• Lamb stew (báránypörkölt) · Hungarian
• Lamb Feet and Tripe Stew in Tomato Sauce (Menudos y patas de cordero) · Spanish & Portuguese
• Leg of lamb larded with garlic and bacon · Hungarian
• Siberian-style lamb stew (baranina tushyonaya) · Russian

More hungarian ideas

• Chicken stew (csirkepörkölt)
• Rabbit stew (nyúlpörkölt)
• Mushroom Hash (Ragout)
• Fish Hash (Ragout)
• Veal Hash (Ragout) in Pastry Shells
• Pork Stew with Thick Noodles (Serbian-Style Dish)
• Rabbit Hash (Ragout) with Fried Eggs

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch