Green bean paprikash with sour cream and nokedli | Home-style summer dish

Trim both ends of the green beans, cut them into 3-4 cm pieces, and wash thoroughly. Finely chop the onion and garlic, and dice the pepper and tomato into small cubes.

Heat the sunflower oil in a pot, add the finely chopped onion, and sauté over medium heat with a pinch of salt until translucent. Add the minced garlic, pepper, and tomato, then cook for 2-3 minutes.

Remove the pot from the heat, sprinkle in the sweet paprika, stir, and add the prepared green beans. Pour in enough water (approx. 300-400 ml) to half cover the vegetables. Season with the remaining salt and ground black pepper, then cover and simmer over low heat for about 20 minutes until tender-crisp.