Csikostokány is a tasty Hungarian cowboy stew which you make with thin strips of pork cooked in fried onions, smoked bacon and sour cream. The dish gets its name from Hungary’s traditional cowboys. The Csikós herdsmen from Eastern Hungary. Although in some ways this doesnt make sense. Today Hungarian Cowboy Stew is mostly made with pork, but the Csikós typically ate beef. Just as likely is that the dish’s name really comes from the shape of the strips of pork. ‘Csikós’ means ‘striped’ in Hungarian.

Historically, tokány styles stews came from Transylvania, in fact tokány derives from the Romanian word ‘tocană’ which means ‘stew’.

What is Hungarian Cowboy Stew?

Hungarian Cowboy Stew is one of many Hungarian dishes with Romanian origins, and it serves as a reminder that parts of Romania were once part of Hungary. Traditionally, Csikóstokány would have had less paprika and sour cream than the usual paprikas or pörkölt. But old habits die hard and Hungarians cant help adding their favourite ingredients. Over time, the lines between tokány and the other Hungarian stews have blurred and recipes for Hungarian Cowboy Stew and most recipes now include generous amounts of paprika, TV Paprika and sour cream. Csikostokány could even be considered a cowboy goulash! But the thin strips of pork and the tang of the smoked bacon remain the stars of the show.

🇭🇺 Jó étvágyat!

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Hungarian Cowboy Stew (Csikóstokány)

A tasty Hungarian stew made with think strips of pork with peppers in a delicious paprika and sour cream sauce.

Ingredients

  • 1 tbsp lard or pork dripping
  • 2 medium onions finely chopped
  • 2 large Hungarian TV paprika (cut into large squares or strips)
  • 100 grams smoked bacon lardons
  • 2 cloves garlic finely chopped
  • 1 tbsp sweet Hungarian paprika
  • 2 tbsp tomato paste
  • 800 grams pork shoulder cut into think strips
  • 200 ml sour cream
  • 1 tbsp plain flour
  • 1 tbsp parsley chopped

Instructions 

  • Melt the lard in a large pan and fry the finely chopped onion in the oil on a medium/ low heat for 5 minutes, then add the TV paprika and garlic and continue to stir for another 5 minutes or until the peppers start to soften.
  • Add the meat and stir until the meat starts to change colour, then take the pan off the heat, and add the paprika and tomato paste and stir well.
  • Add 200ml of water to the pan, cover then summer very gently for about 1 hour until the meat softens.
  • We also add crushed or chopped cloves of garlic.
  • When the meat starts to soften, whisk the flour and sour cream in a separate bowl until well combined, then stir in to the pan and simmer with the lid off for 5-10 minutes.
  • Stir in the parsley, season with salt and serve with tarhony or nokedli.

Notes

If you can’t get TV paprika, use green bell peppers.

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