Tokana

Of course I may be wrong, but in my opinion tokana is a dish of Moldovan cuisine. Or Romanian (which is essentially practically the same thing). Tokana is prepared from meat, most often from pork or veal. One culinary recipe of tokana I will describe to you.

I replace lard with melted butter, I don't really like the abundance of animal fat (all dairy is an exception).

We cut the meat as it is usually done for goulash. Then fry it in ghee (in principle, you can take vegetable oil). When the pieces become rougher, spread the diced onion, and then immediately wheat flour. The flour should change color and give a light flavor.

When this happens, pour the wine into the pan along with the broth.

Then mix and put the tomato paste, crushed garlic. We pepper and salt everything, put it to stew in the oven. The stewing time depends on the degree of readiness of the dish. It can take half an hour or an hour. We do not cover the lid, we do not raise the temperature above 120-150 degrees.

The Tokana will dry out as needed.

You can serve it with any side dish. Ideally, tokana is served with dried wheat bread toast.