June Meyer's Authentic Hungarian
Green Beans

(Kapros zoldbabfozelek)

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.

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.


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