Hungarian Style Potatoes Green Beans Recipes

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Make and share this Hungarian Style Potatoes & Green Beans recipe from Food.com.

Recipe From food.com

Provided by Dreamer in Ontario

Categories     Potato

Time 22m

Yield 2 serving(s)

Number Of Ingredients 8

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Oct 8, 2015 For three layers, use roughly a third of the potatoes, then a third of the onions and top with a third of the sour cream. Then add …

5/5 (1)
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Cuisine Central Europe, Eastern Europe
Category Side Dish

  • Cook the eggs while prepping the onions and potatoes. (I cover them with water, bring it to a boil and turn the heat off. If you need them sooner, let them boil for 5 minutes before removing from the heat).
  • Start the onions before you slice the potatoes. Saute the onions and red pepper flakes in the butter and olive oil. Use large skillet over high heat to start, then reduce the heat when they start to change color. Continue to cook on low heat for another 10 minutes or so.
  • Use a mandoline to cut the potatoes about 1/4" thick (or as thinly as you can with a knife). Place them in a large saucepan or dutch oven and cover with water.
  • Bring to a boil and cook for 10 minutes or so until the potatoes have softened but aren't quite cooked through. Drain and rinse with cold water.
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Cover and cook until both potatoes and beans get soft. This will take about 20 minutes ( dvadsať minút ). Then prepare the flour mixture to thicken the soup, zápraška. Brown about 4 tablespoons of flour ( múka) on about a …
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Let cool. Peel and dice potatoes. In a nonstick pan, add enough oil to cover the bottom, about 1 1/2 tablespoons. Heat over medium heat. Add onions and saute until lightly browned. Add potatoes, salt, pepper and paprika. …
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Jan 2, 2022 1 lb. green beans ½ tbsp. olive oil 4 garlic cloves, minced ¼ tsp. salt Instructions Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco …
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Oct 15, 2022 Place green beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. …
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Sep 24, 2012 12 ounces fresh green beans, trimmed and cut into quarter-inch slices 4 small potatoes, diced 6 cups chicken stock or 6 cups vegetable stock 3 tablespoons …

Servings 6
Total Time 1 hr 15 mins
Category Potato
Calories 314 per serving

  • Spray a large soup pot with cooking spray, put in it the beans, potatoes, stock, vinegar, honey, caraway seeds, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, until the vegetables are tender, 30 to 35 minutes.
  • Meanwhile, melt the butter in a ten-inch skillet. Add the onion and saute until soft, about 4 minutes. Add the celery, saute another 2 to 3 minutes. Lower the heat slightly, and sprinkle the vegetables with the paprika. Let the mixture cook a minute, stirring constantly. Scrape the sauteed vegetables into the soup pot. Add a little soup liquid to the skillet and deglaze it, then scrape the pan contents into the soup pot. Remove the soup pot from the heat.
  • When ready to serve, have the soup good and hot. Dissolve the cornstarch in the water and mix it to make a smooth paste, using your fingers if necessary. Stir this paste into the yogurt. Whisk a ladle of the hot bean stock into the yogurt-cornstarch mixture. Turn down the heat under the soup as low as possible, and stir the cornstarch-stabilized yogurt into the very hot soup.Using a wooden spoon, stir gently until the soup has thickened slightly, about 5 minutes. Taste and adjust seasonings (including honey and vinegar), if necessary, and to be sure there is no raw cornstarch taste. Serve hot with a rustic bread.
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