Patience is an important ingredient for the Striped Tokány — non-foal recipe, although it is rarely on the shopping list. Not a typo: striped. Meat, pepper and cucumber strips in a modern, colorful pan version; we do not claim that it is a hundred-year-old popular canon. Fortunately, good scents also make the wait a lot easier.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Strip the meat, quickly fry it in a hot pan, then let it rest. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Fry the onion and pepper until crispy; don't be sad. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Make a short sauce with mustard, smoked paprika and a little stock. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Turn the meat back, finally add the cucumber; serve fresh. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Cut everything into the same thin strips, so it's soft at the same time and really lives up to its name.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.