White Bean Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), diced
- 2 tablespoon olive oil
- 500 g beef oulash
- 2 cans white beans with soup greens
- 2 tablespoon vegetable stock, instant
- 1 tablespoon paprika powder, noble sweet
- 0.5 tube ½ tomato paste
- 250 ml water
- Pepper, possibly pul beaver
- salt
Print Recipe
Pin Recipe Instructions
- Heat olive oil and fry the onions, cut the goulash meat into very small pieces and add to the onions, fry until the meat has a nice brown color, add tomato paste and fry briefly.
- Add beans with liquid from the can and approx. 250 ml. Water.
- Add the vegetable stock, paprika, salt and pepper and cook in the pressure cooker for 30 minutes.
- Season to taste and serve with flatbread or baguette.
- Some find the time for the pressure cooker too long, but this is how we like the meat best.
- Of course, you can also prepare the dish in a normal saucepan, which of course extends the cooking time.
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