Hungarian Green Bean Stew (Zöldbabfőzelék)

Steps

1. Finely chop the onion and garlic. Trim the ends of the beans and cut into pieces if needed. Finely chop the parsley.
2. Heat oil in a pot over medium heat, add the onion, season with salt and pepper, and sauté until translucent.
3. Add the bay leaf and garlic, then stir in the paprika. Once dissolved, add a little water, mix, and add the celery stalk.
4. Bring to a boil, season with salt, and add the beans. Add enough water (or stock) to just cover the beans, and stir in half the chopped parsley.
5. Simmer over low heat for about 20 minutes until the beans are tender.
6. Once tender, stir in the cream.
7. In a bowl, mix the sour cream with the flour and a little water until smooth to make a slurry.
8. Temper the slurry with some of the hot liquid, then stir it into the pot.
9. Bring to a brief boil to thicken, season with the remaining parsley, and serve.