Ingredients500 g fresh green beans, trimmed and cut into pieces150 g sour cream1 small onion, finely chopped2 cloves garlic, minced1 tablespoon butter or vegetable oil1 tablespoon all-purpose flour1 teaspoon sweet Hungarian paprika400–500 ml vegetable or chicken stock1 tablespoon chopped fresh dill1 teaspoon white vinegar or lemon juiceSalt and black pepper, to taste80–100 g diced bacon, optionalInstructionsCook the green beans:Place the green beans in a pot with the stock. Bring to a boil and cook for about 8–12 minutes, until tender but not mushy.Prepare the base:Heat the butter or oil in a pan. Add the onion and cook until soft. Add the garlic and cook for another 30 seconds.Make the sauce:Sprinkle in the flour and stir for 1 minute. Remove from the heat and mix in the paprika.Combine:Slowly add some of the hot cooking liquid while stirring to prevent lumps. Pour the mixture back into the pot with the green beans.Add sour cream:Mix the sour cream with a few spoonfuls of the hot sauce, then stir it into the pot. Simmer gently for 3–5 minutes. Do not boil vigorously.Season:Add dill, salt, black pepper, and a little vinegar or lemon juice to give the dish its characteristic Hungarian tang.Optional bacon:Fry the diced bacon until lightly crisp and sprinkle it over the finished dish.đź‡đź‡ş ServingServe warm with crusty bread, boiled potatoes, or Hungarian meatballs. A spoonful of extra sour cream and fresh dill on top makes it even better.Tip: For a more authentic Hungarian flavor, use Hungarian sweet paprika and sour cream (tejföl).
