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1
In a 2 quarts pot fry the onion on the hot oil until golden brown.
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2
Set aside for a short time, and then mix in the Hungarian paprika, and two cups of hot water.
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3
Put back on the medium fire, add the meat dices, some salt, caraway, garlic and bay leaf, reduce the heat, and on slow fire simmer covered for about 1 and the half hours, or until the meat is tender.
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4
Continuously add water if needed.
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5
While the meat simmers in a small pot boil the diced potatoes in some salted water (about 10-12 minutes), then set aside.
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6
Boil the French bean pieces in a cup of salted water (about 10-12 minutes) and set them aside too.
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7
Do not overcook the bean!
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8
If you use green beans, add some bicarbonate of soda to the water to keep the fresh green color of the bean.
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9
In a small bowl mix well the sour cream and the flour with 1/4 cup of water using a whisk.
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10
When the meat is tender, add the potatoes and the bean with the simmering water, then mix in the sour cream thickening and simmer another 5 minutes.
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11
If you think that the soup is too thick, mix in some hot water.
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12
Before the serving, discard the bay leaf, and sprinkle every serving with spoonful fresh, finely chopped dill.
