Paprika Loin with Green Beans

For the bell pepper loin with green beans, mix the barbecue spices, salt and pepper with the paprika and stir in the oil. Place the pieces of meat in this marinade and refrigerate.

Wash the runner beans, pull off the strings and clean them and cut them into pieces about 3 – 4 cm long. Cook these pieces of green beans in boiling water for about 15 minutes. Then drain.

In a pan, heat the drained marinating oil, put the meat and immediately switch to half heat. Simmer meat slowly for about 15 min, turning several times.

In a saucepan melt the butter, finely chop the onion. Slowly brown the onion in the butter on half heat, then add the flour and stir.

Deglaze this roux after two or three minutes with about 300 ml of water. Add salt and pepper and finely chopped savory and bring to a boil.

Add the green beans, bring to the boil, turn off the heat and only then add the sour cream. Serve together.

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