Skillet Meat and Green Beans Recipe

The perfect dish for a cozy family dinner! Meat with green beans in a frying pan is one of the options for goulash without potatoes from Hungarian cuisine. If you add a little more water you will get a wonderful thick soup! You can replace vegetables and meat with others, add your favorite herbs and spices.
cook time: 2h 15 min
Zoe Kendrick
Skillet Meat and Green Beans Recipe

Nutrition Facts (per serving)

100
Calories
6g
Fat
3g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Onion (one small onion, the second larger) 2 pc
Salt to taste
Ground black pepper to taste
Water 1 cup
Tomato paste 1 tbsp
Beef 700 g
Carrot 2 pc
Vegetable oil 50 ml
bell pepper 2 pc
Greenery to taste
Green beans 300 g

Recipe instructions

Step 1

Step 1
How to make meat with green beans in a frying pan? Prepare all the products indicated in the recipe. What kind of meat is better to take? Beef pulp is ideal for this recipe; you can take the meat of a young calf and the dish will be no less tasty. If you have frozen meat, you need to defrost it first. You can use thin or wide beans (both fresh and frozen). I add 70 ml of red wine during cooking.

Step 2

Step 2
Rinse the piece of meat and dry it with paper napkins or a kitchen towel. There should be no excess moisture on the pulp — this is very important. Cut the beef into small cubes of equal size.

Step 3

Step 3
Peel a small onion. Heat refined vegetable oil in a frying pan. Place the onion in a frying pan and fry over high heat until golden brown. Remove the onion, it will no longer be useful, it has given up its aromas to the oil.

Step 4

Step 4
Peel a large onion and cut into medium-sized squares.

Step 5

Step 5
Place the beef in hot oil. Fry until the sides are browned over high heat, stirring constantly. At this stage, I pour dry red wine (70 ml) into the pan. You can skip this and the next steps and go straight to step #7.

Step 6

Step 6
Stir and wait for the wine to boil away.

Step 7

Step 7
Add the chopped onion, stirring, and cook for 15-30 seconds. Next, add salt and pepper to taste. Reduce the heat to low and simmer the beef under a closed lid for an hour. After a while, open the lid and check if the meat is burning. If necessary, add a little boiling water, literally 2-3 tbsp.

Step 8

Step 8
At this time, prepare the vegetables. Peel the carrots. Cut the bell peppers into two parts and remove the seeds and core. Cut the beans into small pieces, removing the tendrils from both sides if necessary.

Step 9

Step 9
Cut the pepper into small cubes and the carrot into thin slices.

Step 10

Step 10
Place all the vegetables and tomato paste into the frying pan.

Step 11

Step 11
Pour in one glass of water. If the goulash does not fit in the frying pan, then pour it into the cauldron. Bring to a boil over maximum heat, then reduce the flame to low and simmer everything together under the lid until all the products are completely cooked (it took me about an hour, depending on what part of the beef carcass was used and how young the animal was).

Step 12

Step 12
Taste the finished dish for salt and add salt as needed. Season with ground peppers and sprinkle with finely chopped herbs.

Step 13

Step 13
Serve hot on its own or alongside potatoes and more.

Additional rubrics

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