1 cup green beans
1 yellow Hungarian pepper, quartered, optional
1 cup cold stock or water
- Remove the bean ends and pull off the tough stringy bit from the sides.
- Rinse beans under cold running water.
- Chop into 1-1/2 inch lengths.
- In a wide bottomed pot sauté the onions on oil until transparent.
- Remove pot from heat and stir in the paprika.
- Add the chopped beans, minced garlic and season with salt and pepper.
- Add the yellow Hungarian pepper pieces.
- Finally add enough water to the level of the beans.
- Bring everything to a boil, reduce heat for simmer and put a lid on the pot.
- Cook the beans tender.
- Meanwhile make up the slurry. Add the flour to a small bowl and gradually stir in 1 cup of cold water or cold stock.
- Stir it smooth.
- To thicken with the slurry, whisk the cold slurry into the simmering pot.
- Bring everything back to a simmer and continue in to simmer for 2-3 minutes or until the starchy taste is cooked away. Don't cook it longer, because the starch will break down and the liquid will turn thin again..
- Remove pot from heat and stir in the sour cream and the chopped parsley.
- Serve the stew with extra sour cream on the side.