Hungarian green bean stew

Ingredients for 4 servings:

• 4 tbsp rapeseed oil
• 150 g onion(s)
• 1 ½ tsp, heaped paprika powder
• 500 g green beans, frozen
• 175 g bell pepper(s), red and yellow
• 225 g potatoes
• 300 g tomatoes, peeled
• 650 ml meat broth
• ½ tsp spice mix (paprika-chili)
• ½ tsp savory, dried
• salt and pepper
• 4 tbsp crème fraîche
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the onions and potatoes. Quarter the onions and slice into rings. Dice the potatoes. Cut the bell peppers into short strips. Heat the oil in a pan and fry the onions until golden brown. Add the paprika and fry briefly. Deglaze with the stock and tomatoes and bring to a boil. Add the green beans and bring to a boil. Stir in the bell pepper strips and diced potatoes, season with paprika and chili seasoning, savory, and chopped garlic, if desired. Cook for about 10–12 minutes. Season with salt and freshly ground pepper. Divide among plates and add a tablespoon of crème fraîche to each plate.