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7 chieftain stew / HE'T VEZ'ER TOK'ANY

Steven Tari

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Those marks over the words are cheep accent marks, Oh Well. Seven Chieftains' Tokany.( A little history about the stew ~ Hungarians often combine different meats in their stews for tastier effect. The Seven Chieftens are national heros who led the Magyars to the present country in the 9th century.)



2 Tablespoons lard//

4 Slices of Bacon//

1/2 pound onions sliced //

1 Tablespoon Paprika //

1 pound lean boneless Pork, Cut into strips 3 X 1 Inch //

1 Pound beef chuck or round cut into strips 3 X 1 Inch //

1 Pound boneless veal cut into strips 3 X 1 Inch //

1 Cup Water //

2 Green Peppers cut into strips //

2 Small fresh tomatoes, peeled, seeded, and chopped //

Salt And Pepper //

1/2 Cup dairy sour cream //

1 Tablespoon Flour/////


1~ Heat lard in Dutch Oven;/

Cook bacon untill limp;/

Remove bacon and cut into strips; Reserve;/

2~ Cook onions in hot fat untill soft and golden-brown;/

Stir in papirka ;/

Cook for 2 minutes;/

Add Pork;/

Simmer, Covered, over low heat for 30 minutes;/

3~ Add Beef and Veal and simmer for 45 minutes;/

( Add a little hot water, about 1 cup, to prevent sticking);/

4~ Add green peppers, tomatoes, salt and pepper to taste, and bacon;/

Simmer, covered, for 20 minutes, or untill peppers are tender, stirring occasionally;/

5~ Combine sour cream and flour to a smooth paste;/

Stir into stew ;/

Simmer over low heat for 4 minutes, stirring constantly;/

6~ Serve with steamed rice or noodles;/

Makes 6 to 8 servings.


I bet Venison & rabbit was an origanal meat in this stew. What you think?.

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Szervusz Steven,


Thank you for these fine recipes.


They remind me of when my wife and I visited Transylvania with:




staying in villages with traditional musicians and doing a whole lot of dancing, which we are continuing to do on Tuesday nights in Sydney.


And Budapest was beautiful.


So, do you have a recipe for the bean soup pronounced "ferzeleck"?





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