Hungarian Green Bean Stew (Főzelék)

Ingredients

• about 450 g Green Beans
• 1 small Onion
• 2 tablespoons All-Purpose Flour
• 0.5 cup Sour Cream
• 0.5 cup Coconut Cream (for dairy-free)
• 2 cups Vegetable Broth
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Trim the about 450 g of Green Beans and cut them into 2.54 cm pieces. Dice the 1 small Onion.
2. 2Heat the 2 tablespoons of Vegetable Oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C).
3. 3Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Do not let it brown.
4. 4Stir in the 2 tablespoons of All-Purpose Flour and cook, stirring constantly, for 1 minute until it smells slightly nutty.
5. 5Gradually whisk in the 2 cups of Vegetable Broth, a little at a time, making sure it is smooth before adding more. Continue whisking until the mixture is smooth.
6. 6Add the cut green beans to the pot. Season with the 1 teaspoon of Salt and the 0.5 teaspoon of Black Pepper.
7. 7Bring the mixture to a gentle simmer over medium heat (around 148.9°C / 150°C). Once simmering, reduce the heat to low (around 93.33°C / 95°C), cover the pot, and cook for 20-25 minutes, or until the green beans are tender when pierced with a fork.
8. 8Remove the pot from the heat. Stir in the 0.5 cup of Sour Cream (or the 0.5 cup of Coconut Cream if making dairy-free) until fully combined and the stew is creamy.
9. 9Serve the Hungarian Green Bean Stew hot.

Substitutions

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