This dish is strangely similar to beef stroganoff, without the mushrooms of course. It has been based on borsostokány, the only difference is the absence of tomato paste and significantly less ground pepper is added than to borsostokány. The addition of marjoram gives the tokány a very pleasant flavour, easier to digest and a great alternative to people, who are not fans of mushroom. Believe it or not, not everyone likes mushrooms, including some members of my own family.
MARJORAM RAGOUT
500 g lean stir fry beef strips
2 Tbsp olive oil
1 medium onion, diced
1 garlic clove, crushed
salt and pepper to taste
1-1/2 tsp marjoram
water
1/8 cup flour
1/2 cup sour cream
• Place the olive oil in a fry pan.
• Add the diced onions and sauté on medium heat until transparent.
• Add the beef strips and the crushed garlic.
• Sprinkle with salt, ground pepper and 1-1/2 tsp marjoram.
• Slowly sauté the meat, turning it over until no pink shows.
• Add 1/2 cup water, cover and slowly cook until tender.
• Add more water [1/2 cup at the time] as needed; tokány should have a nice sauce.
[I had slightly less meat so I added 1/2 cup of water one more time.]
• Meanwhile combine 1/8 cup flour and 1/2 cup sour cream.
• When meat is tender stir the sour cream thickener into the tokány.
• Adjust the salt and add more water if needed.
• Nice with buttered galuska or spaghetti. Serves four.
