Tokány is another traditional Hungarian dish that resembles goulash. The modern version at least. Its origin back in time when Hungarians were a wandering hunting tribe did not include paprika and onions. Pieces of meat were cut into thin, finger-strips in order to be dried in the sun into small elongated pieces and then cooked with food, various cereal flours and seeds.
A shepherds’ favorite who used the preserved meat along with whatever game they caught and cooked it in its own juice, in an uncovered cauldron. When goulash, stews and paprika became popular the dish changed to include onions and paprika as main ingredients. Tokány can be prepared from pork, beef, chicken and turkey, or ideally game meat. Garlic, tomatoes, pepper and bay leaves supplement the stew.