Tokana ya-la chikosh
4 servings
25 minutes
Tokana ya-lya chikosh is a bright and aromatic dish from Hungarian cuisine that reflects the traditions of shepherds known as chikosh. This thick meat goulash is prepared with onions, smoked bacon, and ground red pepper, giving it a rich flavor and deep color. Braising pork in a spicy sauce makes the meat tender and juicy, while adding green peppers and tomatoes brings fresh notes. The finishing touch is a sour cream sauce with sautéed flour that gives the dish a delicate creamy texture. Tokana ya-lya chikosh is served with dough dumplings, creating a hearty and warming meal. Its rich taste makes it an ideal choice for cool evenings when one wants to enjoy traditional Hungarian cuisine and feel the warmth of home.
1
Cut the meat (brisket, shoulder) into thin elongated slices. Slightly fry the lard cut into noodle shapes, add onion, sprinkle with red sweet pepper while stirring, add a little water, and boil for a few more minutes. Then add the meat and fat, and simmer on low heat, stirring occasionally and adding water to replenish the evaporated liquid.
- Pork: 800 g
- Smoked salo (pork fat): 50 g
- Onion: 150 g
- Ground red pepper: 8 g
- Fat: 100 g
- Salt: to taste
2
At the end, add green pepper and tomatoes, and bring to a boil. Then season the dish with sour cream mixed with sautéed flour, and boil again. Serve with flour dumplings.
- Green bell pepper: 100 g
- Tomatoes: 80 g
- Sour cream: 250 g
- Wheat flour: 30 g
