Tokány is a typical Hungarian dish that everyone knows, and everyone has their own concept how to cook it. For this reason there’s no standard recipe for tokány, you can’t apply a general schema to it. According to its etymology presently accepted the word tokány comes from the Rumanian term tocána that translates as “chop or hash something into small pieces”. Thus, there’s only one thing, which is certain about tokány: the meat is diced or cut in strips. All the other elements of tokány are subject of debate.

Wrangler’s pork stew is a popular tokány; it’s made with pork, seasoned with marjoram and parsley leaves, and thickened with flour and sour cream. This pork stew is generally served with nokedli, but it also goes well with any other type of pasta.