Hungarian Green Beans with creamy roux onion sauce

Deb Crane


These green beans, with the creamy, sweet and sour onion sauce are wonderful! We had a Hungarian friend over and made chicken and dumplings for him. I wanted to make a side to go with it, and these beans were outstanding! I didnt get a picture, because they were gone before I could get a photo. It is a sweet and sour roux that blends perfectly with the green beans. Very easy to do side dish! Everyone loved them. I found this recipe by June Meyer. She has so many wonderful Hungarian recipes! I agree when she says it is always received by non- Hungarian's as a new taste sensation. This is one that I will make often!


★★★★★ 1 vote

Stove Top


  • 2 lb
    green beans (either frozen or fresh) not canned
  • 2 Tbsp
  • 2 Tbsp
  • 1/2 c
    diced onion
  • 1/4 c
    apple cider vinegar
  • 1 c
  • 2 tsp
  • 1 Tbsp
    fresh chopped dill

How to Make Hungarian Green Beans with creamy roux onion sauce


  1. Cook beans in water until tender crisp, not soft. Drain.
  2. Melt butter, add onions and saute until limp.
    Add chopped dill.
    Add flour and stir well to make the roux.
    Add one cup of water, sugar and vinegar and stir while the sauce thickens.
  3. Add drained beans and mix. If too thick, add a little more water. ( I found i didnt have to add additional water)
  4. This is a forgiving recipe. I had made it, and we talked for a while, and it reheated over a low temp just fine.

Printable Recipe Card

About Hungarian Green Beans with creamy roux onion sauce

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: Hungarian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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