Recipe sourced from thespruceeats.com
Makes 4-6 servings
- 1 pound fresh trimmed green beans (cut into 2-inch pieces)
- 1 tsp salt (or to taste)
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1/4 tsp black pepper
- 1/2 tsp sweet or hot Hungarian paprika
- 1/4 cup water
- 1 cup sour cream
In a large skillet, place the green beans and cover with water; add 1 teaspoon salt and bring to a boil. Reduce heat to simmer and cook until crisp-tender, about 5 minutes. Remove green beans to a colander, reserving cooking liquid.
Meanwhile in a medium skillet, make a roux* by melting the butter, adding the flour and cooking, stirring constantly, until it is a light amber color. Add pepper, paprika, and 1/4 cup water to the skillet, stirring until smooth.
Temper* the sour cream with a few ladles of the hot green-bean cooking liquid. Add the sour cream mixture to the pan along with green beans; whisk the mixture until smooth. Simmer until the broth thickens, 5 to 8 minutes, but do not let it boil.
Serve hot or chilled. Enjoy!
*A roux is a mixture of a fat (most often butter) cooked with a small amount of flour. This combination is used to thicken sauces and soups.
*Tempering is a method used to avoid cooking a cold ingredient when combining it with a hot ingredient; if you add a little bit of the hot liquid to the cold ingredient, it will bring up the temperature enough that it won’t curdle.