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
White Bean Stew
White Bean Stew

Instructions

  1. 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.
  2. Add beans with liquid from the can and approx. 250 ml. Water.
  3. Add the vegetable stock, paprika, salt and pepper and cook in the pressure cooker for 30 minutes.
  4. Season to taste and serve with flatbread or baguette.
  5. Some find the time for the pressure cooker too long, but this is how we like the meat best.
  6. Of course, you can also prepare the dish in a normal saucepan, which of course extends the cooking time.

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