This striped tokány takes its name not from a horseman but from the many strips across the plate. Meat, peppers and pickles ensure every forkful contains something tender, crisp and sharp.
Method, step by step
- Strip the meat, quickly fry it in a hot pan, then let it rest.
- Fry the onion and pepper until crispy; don't be sad.
- 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.
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.
