John Myers
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Green Beans Pot
The perfect green beans pot recipe with a picture and simple step-by-step instructions.
- 260 g Fresh rump steak
- 3 tbsp Oil – sun + olive
- 1 piece Medium onion
- 1 piece Clove of garlic fresh
- 2 piece Young lovage branches
- 2 piece Young savory sprigs
- 1 tsp Sweet paprika
- 1 tsp Sea salt from the mill
- 1 tsp Black pepper from the mill
- 200 g Chunky canned tomatoes
- 1 pinch Sugar
- 125 ml Organic vegetable broth
- 400 g Runner beans green, freshly harvested
- 200 g New potatoes small
- 1 piece Small bunch of carrots for the look
- Any cornstarch
preparation
- Rinse off the rump steak at room temperature, pat dry, parry, cut lengthways into 3 to 4 strips and chop across. Remove the stalk and blossom from the beans, break the beans into bite-sized pieces, pulling any threads, rinse the beans and let them drain in the colander. Peel and quarter the potatoes and put them in water. Peel the onion and garlic, cut in half and cut into fine slices. Peel the carrot and cut into slices. Rinse the herb sprigs and spin dry. Prepare vegetable broth from dry product. Prepare the remaining ingredients.
preparation
- Heat the oil moderately in a suitable saucepan and fry the meat vigorously in portions. Add the onion and garlic and lightly sear. Always stir. Sauté the herb sprigs lightly and season with paprika, salt and pepper. Deglaze with the tomatoes and add a pinch of sugar. Lightly sear the tomatoes, fill up with the vegetable stock, bring to the boil and reduce the heat. Add the beans and cook for approx. 25 to 30 minutes over minimal heat with the lid on until firm to the bite. Put the potatoes 10 minutes after the beans and then the carrot in the pot for another 10 minutes. Stir every now and then, remove the herb sprigs, season to taste again and seed as desired.
Serving
- Arrange the green bean pot decoratively on preheated dinner plates and enjoy.
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