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Butcher's stew with juicy pork, smoked sausage and pickled gherkins.
Butcher's stew made from pork, with smoked bacon and gherkins, served in creamy sour cream sauce.

Pork stew 'Butcher style' (Hentes tokány)

Author: Flavelo
Recipes Main Courses
The world of 'tokány' is older than pörkölt: here meat isn't diced but cut into pencil-thick strips. The 'Butcher' style (à la boucher) is about the meeting of salty-sour flavours with smoky aromas: gherkins, bacon, and ham give the character that elevates this above a simple pork ragout. The sauce is short, thick, not swimming in fat but coating the meat strips.
🕒 Prep Time 20 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 5 servings
🔥 Calories 620 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large, heavy-bottomed frying pan or pot
  • Chopping board (separate for meat and veg)
  • Whisk for thickening

Allergen Information

⚠️ Cereals containing gluten
⚠️ Mustard

Instructions

1 ✓

Cut meat, bacon, and ham into thin, pencil-thick strips. Chop onion finely.

Tip: Meat is easier to slice nicely if put in freezer for 20 mins beforehand.
2 ✓

Render bacon fat, add onion, sauté until glassy.

Tip: Glassy onion is soft but not brown. This gives sweet base.
3 ✓

Toss in meat strips, fry on high heat until whitened.

Tip: High heat important to seal meat pores and create crust (Maillard reaction).
4 ✓

Remove from heat, stir in paprika, crushed garlic, diced tomato and pepper. Add little water.

Tip: Never fry paprika in direct fat for long, it gets bitter.
5 ✓

Stew covered on low heat until tender (approx. 35-40 mins). Replenish liquid if it boils away.

Tip: Slow stewing turns collagen gelatinous, making meat tender.
6 ✓

When meat is soft, add ham strips and sliced gherkins.

Tip: Don't add gherkin at start; acid can harden meat and gherkin would turn to mush.
7 ✓

Sprinkle meat with flour (or make thickening with little water), boil together, finally season with mustard and pepper.

Tip: Flour thickens juice to sauce consistency.
8 ✓

Serve hot with rice or tarhonya.

Tip: Due to sour character, rice neutrality suits better than dumplings.

Recipe FAQ

Why is meat chewy?
Probably cooked too high too fast, or not given enough time to stew. Pork leg needs time.
Sour cream curdled?
Skipped tempering. Next time mix a little hot sauce into sour cream before adding to dish.

Ingredients

  • 600 g Pork leg or shoulder
  • 100 g Smoked bacon
  • 150 g Gherkins
  • 100 g Ham (cooked, smoked)
  • 1 head Onion
  • 2 cloves Garlic
  • 1 whole Tomato
  • 1 whole Hungarian wax pepper
  • 1 tbsp Lard or oil
  • 1 tbsp Flour
  • 1 tsp Sweet paprika
  • 1 tsp Mustard
  • 200 ml Water or stock
  • 1 pinch Salt
  • 1 pinch Pepper