Zoldbab Fozelek

Hi Guys!

Hope this finds you well 🙂

I have a super quicky to make stew dish to share today, it is from Hungary and is called Zoldbab fozelek, which translated to green beans stew.

You can make the stew thicker or you can prepare it exactly as followed. Differ relatives in the family would prepare it slightly different. Some would add sour cream to the mixture, to thicken and flavor it, some would add more flour instead when making the roux.

You can serve this stew as is, or if you like with buns, freshly baked sourdough, fried breaded luncheon meat, burger patties, or chicken nuggets.

2 bags green beans

1 tbsp sweet paprika
1/3 c strong baker’s flour
2 tbsp peanut oil
1 c water

1 small-medium onion
6 garlic
1 tbsp peanut oil
1 1/4 c beef broth
3 c water

Chicken bouillon powder to taste

Slice green beans and give a rinse

Slice thinly onion and garlic, set aside

Place flour, paprika, and peanut oil on a pan

Heat 1 tbsp peanut oil and saute sliced onion and garlic til softened and fragrant, then stir in rinsed green beans, cook for 1-2 minutes

Pour in water and broth, cook on medium heat, covered, until tender

Meanwhile, make the roux, by cooking the flour and paprika in oil until crumbly, then pour in water, stirring vigorously until mixture turns into thick sauce

Pour the roux into the pot, stir to combine well, and the dish will thickened into a stew. If wanted or needed, thicken it more with sour cream, flour, or leave it as is

Serve immediately 😊

Print Recipe

Zoldbab Fozelek

Servings: 0

Ingredients

• 2 bags green beans
• 1 tbsp sweet paprika
• 1/3 c strong baker’s flour
• 2 tbsp peanut oil
• 1 c water
• 1 small-medium onion
• 6 garlic
• 1 tbsp peanut oil
• 1 1/4 c beef broth
• 3 c water
• Chicken bouillon powder to taste

Instructions

• Slice green beans and give a rinse
• Slice thinly onion and garlic, set aside
• Place flour, paprika, and peanut oil on a pan
• Heat 1 tbsp peanut oil and saute sliced onion and garlic til softened and fragrant, then stir in rinsed green beans, cook for 1-2 minutes
• Pour in water and broth, cook on medium heat, covered, until tender
• Meanwhile, make the roux, by cooking the flour and paprika in oil until crumbly, then pour in water, stirring vigorously until mixture turns into thick sauce
• Pour the roux into the pot, stir to combine well, and the dish will thickened into a stew. If wanted or needed, thicken it more with sour cream, flour, or leave it as is
• Serve immediately

Video