Hungarian Style Green Beans Recipes

HUNGARIAN-STYLE GREEN BEANS

Hungarian-Style Green Beans image

A vacation to Hungary inspired this flavorful side of green beans with paprika and mushrooms. Being a vegetarian, I welcome these tasty ideas. -Sherry Johnston, Green Cove Springs, Florida

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 pound fresh green beans, trimmed
1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1-1/2 teaspoons paprika
2 garlic cloves, minced
3/4 teaspoon salt

Steps:

In a large saucepan, place a steamer basket over 1 in. of water. 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. Add mushrooms and paprika; cook and stir 4-6 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add green beans and salt; toss to coat.

Nutrition Facts :

HUNGARIAN STYLE POTATOES & GREEN BEANS

Hungarian Style Potatoes & Green Beans image

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

Provided by Dreamer in Ontario

Categories Potato

Time 22m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 cup red potatoes, halved and sliced into 1/4-inch slices
1 cup fresh green beans, cut into 2-inch pieces
1/2 cup onion, quartered and sliced
1 teaspoon sun-dried tomato, rehydrated and chopped
1 teaspoon fresh parsley, chopped
1 teaspoon olive oil
1 teaspoon Butter Buds (or other butter flavoured granules)
1/8 teaspoon paprika

Steps:

Add a bit of water to a microwavable bowl with a steamer basket.
Place potatoes and beans in the steamer basket.
Cover and microwave for 3 minutes on High.
Allow to stand for 2 minutes.
Add the onion and microwave for another minute.
Allow to stand for 1 minute.
Place cooked veggies in a bowl (discard the water).
Add the tomato, parsley, olive oil, butter buds and paprika.
Toss well to combine all ingredients.
Serve immediately.

Nutrition Facts : Calories 109.8, Fat 2.5, SaturatedFat 0.4, Sodium 21.1, Carbohydrate 20.3, Fiber 3.8, Sugar 3.5, Protein 2.9

HUNGARIAN GREEN BEAN AND POTATO SOUP

Hungarian Green Bean and Potato Soup image

A Crescent Dragonwagon recipe, a delicious sweet and sour soup, don't omit a thing, as all the flavors meld into an incredible dish. Cutting the beans into very thin diagonal slices is important; if you have a food processor, stand them up in the feed tube and use the slicing disk. Make sure your paprika is fresh for best flavor. For a much richer version, use up to a cup of creme fraiche or sour cream instead of the Yogurt. Creme fraiche will not require the cornstarch mixture as a stabilizer. I like to add a bit of Spanish smoked paprika, but it isn't necessary. A full-flavored stock is essential. I streamline her directions when I make this by sauteeing the onion, celery, and garlic in the soup pot, then adding the other ingredients and cooking it. I see no reason to clean two pans if I can clean just one!

Provided by zeldaz51

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

cooking spray
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 cider vinegar
3 tablespoons honey
3 garlic cloves, pressed
1/2-1 teaspoon caraway seed
salt, to taste
pepper
2 tablespoons butter
1 large onion, diced
2 celery ribs, diced (use leaves, too)
2 tablespoons sweet Hungarian paprika
3 tablespoons cornstarch
3 tablespoons water
3/4 cup plain yogurt

Steps:

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.

Nutrition Facts : Calories 313.9, Fat 8.3, SaturatedFat 4, Cholesterol 21.4, Sodium 416.1, Carbohydrate 50.6, Fiber 5.6, Sugar 18.2, Protein 11.3

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