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image of Tökfőzelék is a Hungarian summer stewed squash made from Hungarian summer squash
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Tökfőzelék – Hungarian Squash Stew

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Tökfőzelék is a Hungarian Stewed Squash recipe with Sour Cream and Dill cooked in the traditional Hungarian főzelék style.

Equipment

  • Kitchen Knife
  • large saucepan
  • Grater

Ingredients

  • 2 tbsp pork dripping or extra virgin olive oil
  • 1 large onion (finely chopped)
  • 1 tbsp Hungarian sweet paprika powder
  • 1 kg tök (after peeling and de-seeding coarsely grated)
  • 500 ml full fat milk
  • 3 tbsp white wine or cider vinegar
  • 2 tbsp sugar
  • 250 grams tejföl (sour cream)
  • 2 tbsp flour
  • 3 tbsp dill (finely chopped)
  • salt

Instructions 

  • Heat the dripping in a large pan until melted and add the onions. Sauté the onions on a low heat until soft but not browned, about 12-15 minutes.
  • Add the paprika powder and cook for about a minute until the paprika powder has been absorbed into the remaining fat and the onions have taken on a deep red colour.
  • Add the grated tök and cook for about 10 minutes on a medium heat, taking care not to let it burn or stick to the pan.
  • Add the milk, vinegar and sugar, and well as salt to taste, mix well and bring to a boil, the reduce to a gentle simmer for 10 minutes.
  • Mix the flour with the tejföl/ sour cream to form a roux and add to the tök mixture and stir thoroughly until the mixture thickens.
  • Add the dill and stir through the tök, check for seasoning, and then serve.

Notes

Tökfőzelék can be served on its own, or with a pörkölt.