Green Bean Casserole with Ground Beef (Bohneneintopf mit Hackfleisch)

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Ingredients:

  • 1400 g (3 lbs) of ground beef—10% fat (OR) ground meat from veal, lamb, or venison
  • 1000g (2.2 lbs) of green beans
  • 800 g (1.8 lbs) of diced potatoes
  • 180 g (6.3 oz) of diced onions
  • 2 cubes of Knorr Vegetable Bouillon
  • 1 ½ teaspoons of dried savory
  • ½ teaspoon of coarse black pepper
  • 1 teaspoon of salt
  • 3 tablespoons of corn starch (for thickening)
  • 2 tablespoons of vegetable shortening

Preparation:

Melt the shortening in a big pan. Fry the diced onions in it, until transparent. Add in the meat and fry evenly on all sides until slightly brown and crumbly. Wash your beans, cut of both ends, and break them in the middle. Add beans to the meat and onions and mix.

Click on the pictures to enlarge.

Fill the pan with water (about 1 1/4 l – 42.3 oz) or until the bean mixture is level with the water. Add salt, savory, pepper, and the bouillon cubes and stir until the spices are evenly distributed. Cover the pan and let it cook for about 30 minutes on medium low. In the meantime, wash and peel your potatoes with a potato peeler. Cut the potatoes in small cubes and bring them to a boil in a pan filled with water and 1 teaspoon of salt. Let them cook for about 10 minutes. After the beans are fully cooked, add the potatoes and stir them under the bean/meat mixture.

Using a fork, dissolve the corn starch in a cup filled with 5–6 tablespoons of water. Add it to your bean casserole to thicken. Turn off the heat and season with salt and pepper to your liking. (You could also use a few dashes of Maggi—a seasoning available in the international section of your grocery store or on Amazon.)

This casserole serves about 8–10 people, but you can easily use only the half of the ingredients or freeze the leftovers—saving you time and money. Serve with bread or Oma’s baguette. DONE!