Seven Chieftains Tokány
Hét Vezér Tokány
Adapted from The Hungarian Cookbook by Susan Derecskey
Prepare Hungarian beef stock if using.
Cut the following ingredients into thin strips, about 2" by 1/4-1/2" by 1/4":
- 1/4 lb bacon
- 3/4 lb lean beef, e.g. top round
- 1 lb pork shoulder
- 3/4 lb veal e.g. shoulder (we actually used scallopini which were convenient)
In a large casserole, render the bacon until brown but not crisp. Remove to a separate plate. Saute in the bacon fat:
- onions (how many? 2 large?)
When softened, add
- 1/2 Tbsp paprika
- 1/2 Tbsp salt
- 1/4 tsp marjoram
- 1/4 tsp caraway seeds, crushed with the back of a spoon
- 1/2 cup water
Cover and simmer.
In a separate pan, brown the beef over fairly high heat in 2-3 Tbsp oil. You may need to do this in multiple batches. When done, scrape into the pan with the onions. Cook for 1 hour, covered, stirring occasionally.
Meanwhile, wipe out the pan you used for the beef, add fresh oil, and brown the pork as you did the beef. After the beef has been simmering for an hour, scrape the pork into the pan, and lay:
- 1 medium green bell pepper, cut into strips
- 3 canned plum tomatoes, halved
on top of the meat.
Brown the veal the same as you did the beef and pork, and add it to the stew when the pork has been simmering for 30 minutes.
Simmer the whole thing for 30 minutes more, then check the pork and veal for doneness and simmer longer if needed (you can also check the beef if desired, but it should be long since done).
Remove from the heat and let stand 5-10 minutes.
Tilt the pot and spoon off as much of the grease as possible from the top.
- 1 cup Hungarian beef stock or any other beef stock
Bring back to a simmer and simmer 5 more minutes. Stir in the bacon. Let cool to lukewarm, then stir in
- 1/2 cup sour cream
Heat again until heated through. Serve over galuska.