Prep 10 mins
Cook 30 mins
One of those old fashioned Pennsylvania Dutch recipes that warms the heart. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
- 1 quart fresh green beans
- 3 slices bacon
- 1⁄2 cup onion, sliced
- 1 1⁄2 tablespoons flour
- 1 tablespoon sugar
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄2 cup vinegar
- 1⁄2 cup water
- Cook beans in boiling salted water until tender, about 15 to 20 minutes; drain.
- Cut bacon in small pieces and fry until crisp, reserving 2 tablespoons of fat.
- Add onion to bacon and cook until a golden brown; add to beans.
- Combine flour, sugar, mustard, salt and paprika; blend with the two tablespoons of bacon fat; brown well, stirring constantly.
- Add vinegar and water and cook until thickened (you're looking for a medium to medium/thin sauce).
- Pour over beans and let stand in a warm place for 1/2 hour before serving.
I liked the flavor of the finished "sauce" but Dh thought it had far too much vinegar. The "sauce" was extremely thick. If I made this again, I would cut the amount of flour in half.