Green beans with smoked sausage are prepared based on Hungarian cuisine – with the same sour cream sauce and paprika for paprikash. This hearty dish will be an excellent occasion for the whole family to gather at one table.

Summary

Ingredients

• Green beans – 250 g
• Smoked sausage – 80 g
• Bulb onions – 1 pc.
• Garlic – 1 clove
• Sour cream – 100 g
• Ground paprika – 1 teaspoon with a slide
• Flour – 0.5 tbsp
• Vegetable oil – 1 tbsp
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Cut the sausage into slices. Cut the peeled onion into half rings.

   

2. Rinse the green beans, cut off the edges on both sides. Cut the beans in half.
3. Lightly brown the sausage in a dry skillet for 1-2 minutes. Transfer the sausage to a plate.

   

4. Add vegetable oil to the same skillet. Fry the onion for 2-3 minutes, until transparent.
5. Add ground paprika and black pepper to your taste.

   

6. Return the sausage back to the pan.
7. Pour in 50 ml of water, stir and simmer the onion and sausage for 3-4 minutes.

   

8. Add flour to sour cream.
9. Stir the sour cream with flour so that there are no lumps.
10. Boil the beans in salted water until half cooked (about 3-4 minutes). Then place the beans on a sieve and drain.
11. Add the beans to the sausage and onion skillet. Stir. Cook for another 3-4 minutes.

    

12. Add sour cream sauce to green beans with sausage and onions. Stir.
13. Peel the garlic, squeeze through a press and add to the pan. Simmer the green beans and sausage in sour cream sauce for a couple of minutes, until the sauce thickens. At the end of stewing, season with salt to taste.

    

Serve hot bean paprikash with sausage hot.

Enjoy your meal!