Braised cucumber pan with minced meat, sour cream and mustard

Name: Braised cucumber pan with minced meat, sour cream and mustard
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Gherkins; 1 Onion; 2 TABLESPOONS Olive oil; 600 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Long grain rice; 250 ml Vegetable broth (glass or instant); 3-4 Stem(s) Dill; 250 g Schmand; 3 TABLESPOONS grainy mustard; 7-10 Tbsp Sugar; 1 TEASPOON sauce thickener

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Gherkins
1 Onion
2 TABLESPOONS Olive oil
600 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Long grain rice
250 ml Vegetable broth (glass or instant)
3-4 Stem(s) Dill
250 g Schmand
3 TABLESPOONS grainy mustard
7-10 Tbsp Sugar
1 TEASPOON sauce thickener

Directions

1
Wash and peel the cucumbers, cut them in half lengthwise and remove the seeds. Cut the cucumbers into slices. Peel and chop onion. Heat 1 tablespoon of oil in a pan. Fry the onion and minced meat for about 5 minutes, turning occasionally.
2
Season with salt and pepper. Prepare rice in boiling salted water according to package instructions. Remove minced meat from the pan. Heat 1 tablespoon of oil in a frying pan. Fry the cucumbers for 3-5 minutes. Add minced meat.
3
Add vegetable stock, bring to the boil and cook everything for 7-8 minutes over medium heat. Wash the dill, dab dry, pluck flags from the stems. Put something aside for garnishing. Coarsely chop the remaining flags.
4
Stir the sour cream and dill under the cucumber pan. Bring to the boil again briefly and season to taste with mustard, salt, pepper and a little sugar. If necessary, thicken with a little sauce thickener. Garnish the cucumber pan with dill and add the rice.