Bean Stew with Wienerle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 800 g beans, (French beans, frozen)
- 1 ¼ liter broth, (self-cooked or instant)
- 1 small onion (s)
- salt and pepper
- Savory
- 1 tablespoon sour cream
- 1 tablespoon cornstarch
- 3 tablespoon heavy cream
- some water, cold
- 4 pairs sausages, Viennese
Print Recipe
Pin Recipe Instructions
- Peel the potatoes. Cut a quarter of it into very small cubes, the rest into slightly larger ones. The small cubes then make the stew nice and creamy because they almost overcooked. Finely chop the onion.
- Put the potato cubes with the beans, the onion cubes, salt, pepper, savory and the broth on top and bring to the boil. Then switch back and simmer for about 15 minutes until the beans and potatoes are soft. Then stir in the sour cream.
- In a small cup, stir the starch with the cream and some cold water until smooth and stir into the soup. Bring to the boil again.
- Then add the wieners to the stew and let them steep until they are hot.
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