Green beans with veal

When I have green beans in the freezer, I often end up making this dish. It's simple, uses basic ingredients, and if I have boiled veal or beef on hand, I throw them in together. It also works with chicken or without meat, but this time I had veal. The tomatoes taste best when they're ripe, and the dill really changes the flavor.

Quick Info

Total time: about 50 minutes
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Servings: 4-6
Difficulty: easy
Recipe type: everyday cooked dish, main course

Ingredients

1 kg green beans (I use frozen, pre-cooked)
2 onions
2-3 tomatoes (or the equivalent in tomato sauce, if you don't have any)
2 tablespoons flour
1 teaspoon paprika
4-5 cloves of garlic
dill and parsley (leaves, to taste)
2-3 tablespoons oil
boiled veal (to taste)
salt (to taste)

Preparation method

1. Finely chop the onion and sauté it in oil over medium heat. I don't rush this step; the onion becomes sweeter when it softens slowly.
2. When the onion turns golden, I add the flour, stir, and keep everything on the heat for another 1-2 minutes. I don't let the flour burn; just enough to give it a slightly roasted flavor.
3. I add the paprika, just enough to sense its aroma, immediately over the flour. I make sure it doesn't stay too long to avoid bitterness.
4. I add the green beans (if they're pre-cooked or canned, the cooking time will be shorter). I also add the diced tomatoes or, if I don't have any, pour enough tomato sauce to lightly cover the beans. If it's too thick, I add a little water.
5. I add salt to taste right from the beginning so it can permeate the beans well.
6. I let it simmer, covered, for about 20-25 minutes. If the beans are fresh or raw, it might take a bit longer. I stir occasionally and add water if it reduces too much.
7. Towards the end, when the beans are cooked, I add the chopped garlic and the dill and parsley leaves. I don't add them earlier to preserve their aroma.
8. Finally, I add the veal, boiled separately in broth (sometimes I use leftover meat from noodle soup). I mix it in, let it cook for another 2-3 minutes, and then turn off the heat.

Why I make this recipe often

It's one of the simplest ways to cook green beans. I don't need special ingredients, and it can be easily adapted with whatever I have in the fridge. Plus, it cooks quite quickly, especially if the beans are already pre-cooked. It tastes good even reheated.

Tips and variations

Tips

- If you're using frozen beans, there's no need to thaw them beforehand. Just put them directly in the pot.
- The flour helps thicken the sauce. If you want a flour-free version, just let it simmer longer to reduce the liquid.
- Don’t chop the dill and parsley too early. Add them right at the end when you turn off the heat.

Substitutions

- Veal can be replaced with beef, chicken, or even made meatless if you want a vegetarian version.
- If you don't have fresh tomatoes, tomato sauce is fine. Even a tablespoon of tomato paste diluted in water can work.

Variations

- For a tangier flavor, you can add a bit of lemon juice or borscht at the end.
- Sometimes I add chopped bell pepper if I have one lying around in the fridge.

Serving ideas

- Serve hot, with fresh bread or polenta.
- It also pairs well with a green salad or pickles.

Frequently asked questions

Does frozen green beans need to be boiled beforehand?
No, if they are pre-cooked, you can put them directly into the dish. If they are raw, let them boil until they soften.

Can I use chicken or pork instead of beef?
Yes, the recipe works with any boiled meat, or even without meat.

Can it be made without flour?
Yes. The flour helps to thicken the sauce, but you can let the dish cook longer to reduce the liquid if you don't want to use flour.

Can I use only tomato sauce, without fresh tomatoes?
Yes. Add to taste, just enough to cover the beans. If you only use sauce, you will have a smoother sauce.

What can I do if the dish is too thick?
Add a little water or broth, stir, and let it simmer for a few more minutes.

Nutritional values

Approximately, one serving (without bread or other additions, with lean veal):

Calories: 180-220 kcal
Protein: 14-18 g
Carbohydrates: 15-18 g
Fats: 5-8 g

These values can vary depending on the type of meat used and how much oil or flour you add. It's a relatively easy recipe with lots of vegetables and low fat content if you don't overdo it with the oil.

Storage and reheating

This dish lasts 2-3 days in the refrigerator in a sealed container. It can be reheated on the stove or in the microwave. The sauce may thicken when it sits, so sometimes I add a splash of water while reheating. The beans don't lose their texture, but the dill and parsley won't be as intense after the second day. If there are leftovers, I rarely get to test how it would be after more than 3 days.

The onion is finely chopped and sautéed in a little oil. When the onion turns golden, flour is added, sautéed a bit more, then paprika is added, followed immediately by the green beans and finely chopped tomatoes. If more liquid is needed, a little water or tomato juice can be added. Salt is added to taste! Let it boil. Finally, we add the chopped garlic and the dill and parsley leaves. For this dish, I added veal that I boiled in veal broth with noodles! Enjoy your meal!

 Ingredients: 1 kg Green beans (I had from my own freezer and it was pre-cooked) 2 onions 2-3 tomatoes 2 tablespoons flour 1 teaspoon paprika 4-5 cloves of garlic dill and parsley leaves 2-3 tablespoons oil boiled beef

 Tags:  green beans string bean dish