rántásos
Rántásos is a Hungarian culinary term used to describe dishes that use rántás as a thickening base. Rántás, or roux in English, is made by cooking flour in fat (often oil, lard, or butter) until it reaches a desired color, then used to thicken soups, sauces, and stews. A rántásos dish typically has a smooth, cohesive sauce and a fuller body.
Etymology and meaning: The term rántás derives from the Hungarian word rántani, meaning to toss or stir,
Preparation: To prepare, heat the fat in a pan, add flour, and stir constantly; for white rántás
Usage and significance: Rántásos bases are central to many Hungarian dishes such as paprikás sauces, gulyás,