Green Beans Viennese

An easy – and very good – side dish that goes especially well with lamb. It can also be made ahead, kept refrigerated, and then reheated at the last minute in the oven or microwave.


1 package (16 ounces) frozen cut green beans
1 tablespoon butter
1/4 cup chopped onion
1 tablespoon all-purpose white flour
1 teaspoon salt
dash of pepper
1/2 cup chicken broth
2 tablespoons snipped fresh parsley
1 tablespoon vinegar
1/4 teaspoon dried dillweed
1/2 cup sour cream


Cook the beans according to the package directions; drain and set aside.

In the same saucepan, melt the butter. Add the onion and saute over medium heat until limp, about 3 minutes. Stir in the flour, salt, and pepper. Then add the broth, parsley, vinegar, and dill. Cook, stirring constantly, until the sauce is thick and bubbling. Reduce the heat to low and stir in the sour cream. Add the drained beans. Continue to cook until the beans are heated through, but do not boil.

If you want to make this dish in advance, pour the bean mixture into an 8-inch square glass baking dish. Before serving, heat in a microwave on high for about 10 minutes, stirring every few minutes. Or place in a preheated 350 degrees F oven for about 45 minutes, stirring occasionally, until heated through.

Cooking & Recipes


6 servings


Carolyn Marshall New England Historic Genealogical Society,


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This is nothing like my

This is nothing like my recipe for a dish with the same name my mother-in-law gave me in the 1970s. Hers uses lemon and apple, not sour cream and dill, and it came from a supper club to which she belonged in the 1950s. Where did yours come from? And which one is actually Viennese???

This recipe came from Yankee

This recipe came from Yankee Magazine Church Suppers and Potluck Dinners Cookbook. We have not heard of apples in Green Beans Viennese.

I would love to try your

I would love to try your recipe! Sounds creative and I always have ample green beans to can. Thank you!