Green Bean Fozelek with Sour Cream
Green beans provide fiber and potassium, so this side dish feels more substantial than plain stewed vegetables. Sour cream softens the texture and helps the sauce come together without a large amount of flour. This fozelek works well with meat, eggs, and simple home-style dinners.
Dice the onion (80 g) and prepare the green beans (700 g), cutting them into shorter lengths if needed. In a separate bowl, mix the sour cream 30% (150 g) with the wheat flour (8 g) so it will blend into the sauce more easily later.
Heat the olive oil (30 g) and cook the onion (80 g) for 2-3 minutes until softened. Add the paprika (2 g), immediately add the green beans (700 g), pour in the water (700 g), add the salt (6 g), and cook for 15-18 minutes until the beans are tender but not falling apart.
Stir in the sour cream 30% (150 g) mixed with the wheat flour (8 g) and mix thoroughly so the sauce becomes thicker and smoother. Warm the dish for another 3-4 minutes over low heat and serve it hot as a simple vegetable side.
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