Meat with Green Beans in a Skillet
The perfect dish for a cozy family dinner! Meat with green beans in a skillet is one of the goulash options without potatoes. If you add a bit more water, you’ll get a wonderful thick soup. You can swap the vegetables and meat for others and add your favorite herbs and spices.
Updated : 27 November, 2025
Easy
About 30 min.
Ingredients
700 grams
Beef
300 grams
Green bean
2
Bell pepper
2
Onion
2
Carrot
1 tablespoon
Tomato paste
50 milliliters
Vegetable oil
1 cup
Water
to taste
Greens
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
What meat is best to use? Boneless beef is ideal for this recipe; you can also use meat from a young calf (veal), and the dish will turn out just as tasty. If your meat was frozen, thaw it first. You can use thin or wide green beans (fresh or frozen). During cooking I add about 70 ml red wine (about 1/4 cup).
Step 2
Rinse the piece of meat and pat it dry thoroughly with paper towels or a kitchen towel. There should be no excess moisture on the surface - this is very important. Cut the beef into small, even cubes.
Step 3
Peel the small onion. Heat refined vegetable oil in a skillet. Add the onion to the skillet and fry over high heat until golden. Remove the onion - it has given its aroma to the oil and is no longer needed.
Step 4
Peel the large onion and cut it into medium-sized squares.
Step 5
Put the beef into the hot oil. Fry over high heat, stirring constantly, until the sides are nicely browned. At this stage I pour about 70 ml (about 1/4 cup) dry red wine into the skillet. You can skip this and the next step and go straight to step 7.
Step 6
Stir and cook until the wine evaporates.
Step 7
Add the chopped onion and cook, stirring, for 15-30 seconds. Then salt and pepper to taste. Turn the heat down to the lowest setting, cover the skillet with a lid and simmer the beef for 1 hour. After some time open the lid and check that the meat is not sticking. If needed, add a little boiling water, literally 2-3 tablespoons.
Step 8
Meanwhile, prepare the vegetables. Peel the carrot. Cut the bell peppers in half and remove the seeds and core. Cut the green beans into small pieces, removing the strings or tips on both sides if necessary.
Step 9
Cut the peppers into small cubes and slice the carrot into thin rounds.
Step 10
Add all the vegetables and the tomato paste to the skillet.
Step 11
Pour in one glass of water (about 1 cup / 240 ml). If the goulash no longer fits comfortably in the skillet, transfer it to a pot or small Dutch oven. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until all ingredients are fully cooked (for me it took about 1 hour; the exact time depends on which cut of beef you used and how young the animal was).
Step 12
Taste the finished dish for salt and add more if needed. Season with ground pepper and sprinkle with finely chopped herbs.
Step 13
Serve hot as a main dish on its own or together with potatoes and other side dishes.
Author note
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