Hungarian style green beans are unusual in that it combines, beans, onions, fresh dill, vinegar and sugar to make a dish that is sweet, sour, and dilly. This could only come from Hungary, where variety of taste in a meal is commonplace.
Use fresh or frozen cut green beans for this dish. Not canned! It has always been received by non-Hungarians as a new and delicious taste sensation.

Regards, June Meyer.

• 2 packages of green beans
• 2 Tbl. Lard or butter
• 2 Tbl. flour
• 1/2 cup of sliced onion
• 1/4 cup of good vinegar
• 2 tsp. sugar
• 1 Tbl. chopped fresh dill

Cook beans in salted water till tender, not soft.
Melt lard or butter, add onions and saut till limp, add chopped dill.
Then add flour making a roux.
Add 1 cup of water, sugar and vinegar and stir while the sauce gets thick.
Add drained beans, and mix, if too thick add a little more water.

Serves 4 to 6.