A delightful twist on a classic green bean dish, enhanced with a creamy paprika sauce.
Bring a pot of salted water to a boil and add the green beans. Cook until tender but still crisp, then drain.
Blanching the green beans in salted water helps retain their vibrant green color and enhances their flavor.
Melt the butter in a skillet over medium heat. Add the chopped onion and sauté until translucent.
Cooking the onions slowly ensures they become sweet and flavorful without burning.
Remove the skillet from heat and stir in the paprika until the onions are evenly coated.
Adding paprika off the heat prevents it from burning and turning bitter.
In a small bowl, whisk the flour into the sour cream until smooth. Add this mixture to the skillet along with a pinch of salt.
Whisking the flour into the sour cream prevents lumps in the sauce.
Return the skillet to low heat and cook, stirring constantly, until the sauce thickens and becomes creamy.
Stirring constantly ensures the sauce thickens evenly without sticking to the pan.
Gently fold in the cooked green beans and simmer for a few minutes to combine the flavors.
Simmering the beans in the sauce allows them to absorb the flavors for a more cohesive dish.
Serve the creamy paprika green beans warm as a side dish.
Garnish with a sprinkle of fresh parsley or a dash of paprika for a vibrant presentation.
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