Hearty cucumber pan

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 2 Braised cucumbers (approx. 1,2 kg)
  • 1 big onion
  • 1-2 TABLESPOONS clarified butter
  • 600 g mixed mince
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 2 TEASPOONS Vegetable broth (instant)
  • 1 collar Dill
  • 200 g Schmand
  • 3 TABLESPOONS grainy mustard
  • 1-2 TEASPOONS sauce thickener

Directions

  1. 1

    Cut off the ends of the braised cucumbers, because they can taste bitter. Peel the hard cucumber skin with a peeler from the base of the flower to the end of the stem.

  2. 2

    Cut the cucumbers in half lengthwise and scrape out the seeds with a tablespoon. Cut the cucumbers into slices. Peel and finely dice the onion.

  3. 3

    Heat clarified butter in a large frying pan. Fry the minced lard over medium heat for about 5 minutes until crumbly. Fry the onion briefly. Season with salt and pepper. Take out.

  4. 4

    Sauté the cucumbers in the frying fat over medium heat for 2-3 minutes. Add 400 ml water and stir in stock. Bring to the boil and braise for 8-10 minutes until the cucumbers are soft.

  5. 5

    Meanwhile, wash the dill, shake dry and cut finely. Stir the sour cream, mustard and dill into the cucumber. Bring to the boil briefly and thicken slightly with sauce thickener.

  6. 6

    Add the mince again, heat for 2-3 minutes. Season cucumber pan with salt, pepper and 1 pinch of sugar. Serve with rice or mashed potatoes.

Nutrition Facts

KCAL
580 kcal
CARBS
5 g
FATS
46 g
PROTEINS
32 g