Transylvanian Beef Tokány | Tender Beef Ragout with Creamy Polenta

Rinse the beef chuck thoroughly, pat it dry with paper towels, and cut it into thin, even strips of about 1x5 cm (tokány cut). Finely dice the Kolozsvár bacon, slice the onions into half-moons, crush the garlic cloves, and finely chop the fresh tarragon leaves.

In a heavy-bottomed cast iron pot or deep skillet, render the diced Kolozsvár bacon with the pork lard. Once the bacon is crispy and has released its flavorful fat, remove the crispy cracklings to a small bowl.

Add the beef strips to the hot fat over high heat and sear quickly until all sides change color and develop a nice browned crust. Add the sliced onions and crushed garlic, then sauté together for 4–5 minutes until the onion softens.