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Peppered Tokány

Simmered beef in a rich sauce perfect for topping on pasta, rice, or even polenta.

Peppered Tokány


  • 2 tbsp of olive oil
  • 1 large onion, chopped
  • 2 lbs of beef flank, cut into small pieces
  • 3/4 cup of white wine
  • 1 can (6 oz) of tomato paste
  • 1 tsp of paprika
  • 2 cloves of garlic, crushed and chopped
  • Salt and pepper to taste


  1. Heat up the olive oil in a larger pan under medium heat.
  2. Saute the onion in the oil until it turns golden brown.
  3. Add the meat and cook until it’s browned (but not fully cooked) on all sides.
  4. Add in wine, tomato paste, paprika, and garlic.
  5. Reduce heat to low or medium-low, cover pot, and simmer until meat is fully done. Stir occasionally.

Quick Notes

The end result should be a brownish-red sauce with a consistency of gravy. If your liquids are too watery, then add in a mixture of cornstarch and water. If liquid is vanishing, then add in a little water.

Serving Suggestions

Serve on top of rice, pasta, potatoes, or even polenta (as shown in picture)

Tags: beef, Hungarian, Slovak, spicy, stew

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