in Eastern Europe, Hungary

Debrecen bean goulash

updated

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Ingredients for 4 servings:

  • 60 g clarified butter
  • 500 g pork goulash
  • 2 large onions
  • 2 tsp paprika powder
  • Salt
  • 500 g beans, green, frozen or fresh
  • cornstarch
  • 1 tbsp sour cream
  • ½ bunch parsley, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat clarified butter and brown the meat. Dice the onions, add them, and fry until light brown. Season generously with salt and paprika. Add the beans and pour in enough water to cover everything. Bring to a boil and simmer the goulash for 30-40 minutes. Thicken the cooked dish with cornstarch, stir in the sour cream, season to taste, and serve sprinkled with parsley. Serve with boiled potatoes or dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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