Braised cucumber pan with minced beef rissoles and potatoes
easy
60 mins
60 mins
Ingredients
- 1 Onion
- 400 g Beefsteak minced meat
- 7-10 Tbsp (Tatar)
- 50 g Low-fat curd
- 1 TEASPOON medium sharp finer
- 7-10 Tbsp Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1.2 kg Gherkins
- 600 g Potatoes
- 1 TABLESPOON Oil
- 1/2 l clear broth (instant)
- 100 g ripened cream
- 1 TABLESPOON Cornstarch
- 1-2 Federation Dill
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Lemon slice for
- 7-10 Tbsp Garnish
Directions
- 1
Peel and finely chop the onion. Knead tartar, half of the onion cubes, curd, mustard, some salt and pepper. Form small meatballs. Wash and peel the cucumbers, cut them into halves lengthwise and cut them into slices. Wash, peel and chop the potatoes.
- 2
Heat oil in a pan and fry the meatballs well all around. Remove from the pan. Braise the cucumbers, potatoes and onions briefly in the frying fat, then add the stock. Cover and cook for 10-15 minutes. Add the meatballs. Mix sour cream and cornstarch and stir into the stew stock. Simmer for another 1-2 minutes. Wash the dill, dab dry and chop finely, except for something to garnish. Stir into the braised cucumbers and season to taste with salt, pepper and lemon juice.
- 3
Add the meatballs. Mix sour cream and cornstarch and stir into the stew stock. Simmer for another 1-2 minutes. Wash the dill, dab dry and chop finely, except for something to garnish. Stir into the braised cucumbers and season to taste with salt, pepper and lemon juice. Serve garnished with remaining dill and lemon
- 4
Plate: Waechtersbach
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