Braune Bohnen (green Beans In Gravy) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Cut green beans, sliced on the diagonal, a generous lb
Salt,
2 tbsp: Flour,
50 gram: Far, 3 1/2 Tbsp
A bit water,
1: Onion studded with 2 cloves,
1: Bay leaf,
Vinegar to taste,
A bit of sugar,
Directions:
[Literally: Brown Beans]
From grandmothers more thrifty times; rarely encountered today.
In a wide saucepan, melt the fat, and then slowly stir in the flour,
until you have a dark brown roux. Add enough water or meat broth to
obtain a thick gravy. Add salt, the onion with the two cloves, the
bay leaf, and sugar, and slowly simmer for about 20 minutes.
Meanwhile cook the green beans in salted water until al dente. Drain
water. Stir green beans into gravy and let steep for a few minutes
before serving.
Dampfnudeln (yeast dumplings) are often served with this dish.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
From grandmothers more thrifty times; rarely encountered today.
In a wide saucepan, melt the fat, and then slowly stir in the flour,
until you have a dark brown roux. Add enough water or meat broth to
obtain a thick gravy. Add salt, the onion with the two cloves, the
bay leaf, and sugar, and slowly simmer for about 20 minutes.
Meanwhile cook the green beans in salted water until al dente. Drain
water. Stir green beans into gravy and let steep for a few minutes
before serving.
Dampfnudeln (yeast dumplings) are often served with this dish.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp