Bean goulash

Ingredients for 4 servings:

• 500 g runner beans
• 1 m.-large zucchini
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 2 onions
• 3 garlic cloves
• 2 tbsp, heaped paprika powder, sweet
• ½ tbsp paprika powder, hot
• 2 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 1 tsp salt
• pepper
• Caraway, optional
• 4 tbsp olive oil
• 1 liter of broth
• 125 ml sour cream
• 1 tbsp cornstarch

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

with green beans, peppers and zucchini

Cut the beans into pieces about 3 cm long, chop the onion and garlic, slice the bell pepper, and dice the unpeeled zucchini. Heat the oil, fry the onion until golden brown, then pour in the balsamic vinegar and stock. Add the garlic, paprika, tomato paste, salt, pepper, and caraway seeds and bring to a boil once. Add the beans and simmer for about 15 minutes, then add the bell peppers and zucchini and cook for another 10 minutes. Mix the sour cream with the cornstarch and a little water until smooth and stir in with a whisk. Bring to a boil briefly and season to taste. We like to eat this with bread dumplings or black bread.