| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hungarian |
|
4 |
-6 |
INGREDIENTS
| 2 |
pk |
(10 oz) frozen green beans; fresh may be used; but do not use canned |
| 2 |
tb |
Butter; margarine or oil |
| 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Vinegar |
| 2 |
ts |
Sugar |
|
|
Flour |
|
|
Fresh dill; as desired |
INSTRUCTIONS
Cook beans in salted water until tender, not soft. Drain and set aside.
Heat oil; add onions and saute until limp; add dill. Add enough flour to
make a roux. ( thick paste ) Add 1 cup of water , sugar and vinegar and
stir while the sauce gets thick. Add drained beans, and mix. If too thick,
add a little more water.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Dec
03, 1998, converted by MM_Buster v2.0l.
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