Bean stew à la Mama

Ingredients for 4 servings:

• 750 g beans, green
• 750 g potatoes, quartered
• 600 g goulash (lamb)
• 2 onions, chopped
• 1 small garlic clove(s), chopped
• 500 ml water
• salt and pepper
• some savory
• Paprika powder

Instructions

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

the Dremmen Stew

Brown the lamb goulash (I sometimes use beef instead) together with the onions and garlic. Season with salt, pepper, and paprika. Reduce the heat to low: Brown the goulash until the water has completely evaporated and the goulash—especially the onions—is just slightly (!) charred. Then immediately deglaze with about half a liter of water and simmer the goulash in a covered pot for about 1 1/2 hours over low heat. Add a little more water if necessary, but not too much, so it doesn’t turn into a soup. Then add the peeled and quartered potatoes and the beans to the pot and simmer for another 25 minutes. The potatoes should fall apart. Season with salt and pepper and a little savory. Tastes best the next day.