Tokány is the ancestor of the pörkölt, it was made without paprika and onion for centuries. In Transylvania stew is called tocană. Tokány can be prepared from pork, beef, chicken and turkey, or even game meat, and similar to stew it can also be cooked in a Hungarian kettle. The simplest version of this ragout is borsos tokány, which is seasoned with a lot of freshly ground black pepper and thickened with a sour cream-flour mixture. Other types of tokány differ from it only by adding further ingredients such as gherkins, frankfurters, sausages or marjoram to the ragout (e.g. hentes tokány or Transylvanian beef ragout )
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