String Bean Stew (Zöldbabfőzelék)

String Bean Stew (Zöldbabfőzelék)

Tender green beans simmer in a tangy, paprika-tinted roux for a creamy Hungarian side.

Total 40 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This classic Hungarian zöldbabfőzelék turns humble green beans into a velvety, slightly tangy vegetable stew thickened with a light roux and finished with sour cream. It's traditionally served as a standalone vegetable course or alongside roasted or breaded meats, and comes together easily on a weeknight.

Ingredients

  • 1 1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sweet paprika
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 1/3 cup sour cream
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • salt and black pepper, to taste
  • 1 tablespoon fresh dill or parsley, chopped, for garnish

Method

  1. Place the trimmed green beans in a 6-quart saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat.

  2. Reduce heat to medium-low, cover, and simmer until the beans are tender, 15 to 18 minutes.

  3. Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns pale golden, about 2 minutes.

  4. Remove the skillet from the heat and stir in the paprika and garlic until fragrant, about 15 seconds.

  5. Ladle about 1/2 cup of the hot liquid from the beans into the roux, whisking until smooth, then stir the roux mixture back into the saucepan with the beans.

  6. Stir in the milk and simmer uncovered over medium-low heat until the stew thickens slightly, about 5 minutes.

  7. Remove from heat and whisk in the sour cream, vinegar, and sugar until smooth and creamy.

  8. Season with salt and black pepper to taste. Ladle into bowls and garnish with chopped dill or parsley before serving.

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    String Bean Stew (Zöldbabfőzelék)

    This classic Hungarian zöldbabfőzelék turns humble green beans into a velvety, slightly tangy vegetable stew thickened with a light roux and finished with sour cream. It's traditionally served as a standalone vegetable course or alongside roasted or breaded meats, and comes together easily on a weeknight.

    40 min 4 servings 185 cal

    Ingredients

    • 1 1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
    • 2 cups water
    • 1/2 teaspoon salt
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1 teaspoon sweet paprika
    • 2 cloves garlic, minced
    • 1 cup whole milk
    • 1/3 cup sour cream
    • 1 tablespoon white vinegar
    • 1 teaspoon sugar
    • salt and black pepper, to taste
    • 1 tablespoon fresh dill or parsley, chopped, for garnish

    Method

    1. 1

      Place the trimmed green beans in a 6-quart saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat.

    2. 2

      Reduce heat to medium-low, cover, and simmer until the beans are tender, 15 to 18 minutes.

    3. 3

      Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns pale golden, about 2 minutes.

    4. 4

      Remove the skillet from the heat and stir in the paprika and garlic until fragrant, about 15 seconds.

    5. 5

      Ladle about 1/2 cup of the hot liquid from the beans into the roux, whisking until smooth, then stir the roux mixture back into the saucepan with the beans.

    6. 6

      Stir in the milk and simmer uncovered over medium-low heat until the stew thickens slightly, about 5 minutes.

    7. 7

      Remove from heat and whisk in the sour cream, vinegar, and sugar until smooth and creamy.

    8. 8

      Season with salt and black pepper to taste. Ladle into bowls and garnish with chopped dill or parsley before serving.