bean stew

Ingredients for 4 servings:

• 250 g beef goulash
• 1 tbsp rapeseed oil
• 1 onion(s)
• 750 ml meat broth or beef bouillon (cubes)
• 1 bay leaf
• 1 carnation(s)
• savory
• 500 g beans, broad green
• 3 potatoes, floury
• Salt ,
• pepper
• Sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

with broad green beans and beef goulash

Brown the beef goulash in the oil, finely chop the onion, add it, and cook. Then deglaze with about 250 ml of stock, add the bay leaf, cloves, and savory, and simmer for about 45 minutes. Cut the beans into strips about 1.5 to 2 cm wide and dice the potatoes into pieces about 1 cm wide. Add both to the goulash and top up with meat stock (cubes) or beef bouillon until the vegetables are lightly covered. Cook for another 30 minutes. Season the dish with salt and pepper, stir well, and thicken with a little light sauce thickener if desired.