Summary

Ingredients

• 1 onion (s) (vegetable onion)
• 2 tablespoons oil
• 500 g beef or pork oulash
• 1 tablespoon paprika powder, (noble sweet)
• 5 tablespoon vinegar
• 1 teaspoon mustard, (medium hot)
• salt and pepper
• 0.5 liter ½ meat broth, mild
• 450 g beans, reen
• 500 g potato (s), (mainly waxy)
• 1 tablespoon thyme, dried
• 4 tablespoon crème fraîche

Print Recipe Pin Recipe

Instructions

1. Thinly slice the onions, heat the oil in a large saucepan, add the meat and fry. Add onion and paprika powder and fry briefly. Mix vinegar with mustard, mix into the meat and season well with salt and pepper (season to taste so that it does not get too hot)
2. Now add the broth and let it simmer for 70 minutes.
3. Now cook the beans (firm to the bite). Peel and quarter the potatoes lengthways and cook.
4. Add thyme to the meat 20 minutes before the end of the cooking time. Add the beans and potatoes to the meat and heat them up shortly before the end of the cooking time.
5. Stir the creme fraiche until smooth and season with salt. Sufficient separately.