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Recipe for family meals :

Tokany - Braised Hungarian Steak with Peppers and Sour Cream

This recipe comes from one of the recipe groups but I am not sure  which one. It was submitted by Bella whose address is She had this to say:

"This is a dish that does take lots of time to make, but it's worth every minute of it. It's delicious and I remember my Mom making it lots of times for Sunday dinner when I was a kid. We've always been open for other countries' kitchen and cooking in my family, we like a lot of influences".


3 lbs beef, e.g. thick flank or equivalent (I don't know the terms for different cuts of meat, sorry!)
4 celery stalks
2 middle-sized onions
2 middle-sized carrots
good 2 1/2 oz bacon
salt, pepper
scant 1 oz butter or margarine
2 bay leaves
3 tsp paprika
3 dl (1 1/2 cup) sour cream

1 tsp fresh lemon juice
1 tbs white wine vinegar
3 dl (1 1/2 cup) bouillon

  • Tie the meat up so that it's even in shape. Put in a bowl and pour on the ready-made marinade. Leave for a few hours in the fridge and turn it over occasionally.
  • Take it up and wipe off well, so that the surface will be nice when you fry/bake it in the oven.
  • Cut celery, onions, and carrots in pieces. Shred the bacon. Cover the bottom of a frying pot with this mixture and moisten it a little with the marinade. Put the meat on top. Melt the butter and brush the meat. Put the pot, UNCOVERED, in the middle of the oven at 220ºC / 395ºF (or thereabouts) for 20 - 25 minutes. Then add the bay leaves, flavor with salt and pepper, dilute with some more marinade, and cover the pot with a lid or with aluminum foil. Lower the heat to 150ºC / 300ºF and braise the meat for about 2 hours. Take it up and put on a warm serving platter.
  • Remove the bay leaves. Push the vegetables and bacon through a sieve or mash it with electric beater to a puree. Pour this in a heavy-bottomed saucepan. Mix the paprika with sour cream and stir this into the puree. Gently warm it up and stir continuously. Bring JUST to the boiling point - it mustn't boil or the sour cream will curdle.
  • Cut up the meat in slices and serve with the sauce and potatoes of some kind.
  • The meat and vegetables are good for freezing, but the sour cream and paprika shouldn't be added until re-heating. Enjoy!

Serves 6 - 8