Provençal bean goulash

Name: Provençal bean goulash
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes; 5-6 Onions; 1 Garlic clove; 400 g Pork cutlet (in pieces); 1-2 TEASPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 l clear soup; 2 packages (300 g each) frozen green beans; 1/2 bunch Parsley; 1/2 package (12.5 g) frozen herbs of Provence; 1-2 TABLESPOONS dark sauce thickener; 1 TABLESPOON Lemon juice

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes
5-6 Onions
1 Garlic clove
400 g Pork cutlet (in pieces)
1-2 TEASPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 l clear soup
2 packages (300 g each) frozen green beans
1/2 bunch Parsley
1/2 package (12.5 g) frozen herbs of Provence
1-2 TABLESPOONS dark sauce thickener
1 TABLESPOON Lemon juice

Directions

1
Peel and wash the potatoes, cut them in half and put them in cold water. Peel onions and cut into slices. Peel garlic and press it through a garlic press. Wash the meat, dab dry and cut into cubes. Heat oil in a pan and fry the meat all around. Add onions, braise briefly and season with salt, pepper and garlic. Pour in broth, bring to the boil and add frozen beans
2
Cover and stew for about 15 minutes. Cook potatoes in little boiling salted water for about 20 minutes. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Add the deep-frozen herbs of Provence to the goulash 5 minutes before the end of the cooking time. Add sauce thickener to the finished goulash, bring to the boil again and season to taste with salt, pepper and a little lemon juice. Drain the potatoes and toss in chopped parsley. Arrange on plates garnished with parsley and serve