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Fresh wax beans from the garden… they are so good right now. The following dish is a flavourful change after days of steamed or stewed beans. I prepare it similarly to paprikás krumpli, except I use wax beans instead of potatoes. I served it with chicken fingers last night, but you can also add sausage slices near the end.

I cook wax beans in a large pot. The large pot transfers the heat more evenly to the beans and since the beans are stirred repeatedly they are less likely to fall apart when they are not stacked several inches deep in the saucepan. I used Roma tomatoes and pepper chunks from the freezer, but fresh pepper and tomatoes are even better. The beans should be cooked tender with almost no resistance when bit into. But tasty, tasty, these are very tasty.

1 medium onion, finely chopped
1/8 cup olive oil
1 fresh pepper, diced
4 medium tomatoes, skin removed
3 large handful of fresh wax beans, chopped
1-2 Tbsp Hungarian paprika
Ground pepper to taste
2 Tbsp flour
2/3 cup sour cream [14%]
extra sour cream for serving

• Wash and drain the wax beans.
• Cut off ends, and chop to one inch lengths.
• Finely chop the onions.
• Place a large bottomed pot on the stove.
• Add the oil, the chopped onions and sprinkle with salt
• Sauté on medium heat until onions are soft.
• Add the tomatoes and the pepper chunks.
• Add the wax beans and the stir in the Hungarian paprika.
• Add 1 cup of water and bring to boil.
• Reduce to simmer and cover the pot.
• When the beans are almost tender, uncover.
• Continue to simmer until the liquid is reduced by half.
• Place the lid back on the pot and maintain a very slow simmer.
• Now place 2 Tbsp flour in a non stick fry pan over medium heat.
• Keep stirring the flour until it begins to get a little color, but not burnt.
• Take the fry pan off the heat and stir the flour into the beans.
• Adjust the salt and sprinkle with ground pepper.
• Add the sour cream and stir to combine.
• Bring to a boil, remove from heat and cover.
• Let the goulash rest for ten minutes before serving. This will allow the flavours to merge.
• Serve the wax bean goulash with a dollop of sour cream.


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