Braised cucumber ragout

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and wash the mushrooms. Peel the cucumbers, quarter them lengthwise and remove the seeds. Cut the flesh into pieces. Melt 1 tablespoon of fat. Form sausage meat directly from the skin into small dumplings and fry in the fat until golden brown, remove. Add 1 tablespoon of fat.

2. 2

   Fry the cucumber for about 5 minutes while turning. Meanwhile, peel and wash the potatoes and cook in salted water for about 20 minutes. Deglaze cucumber with 250 ml water. Season with salt and pepper, cook for about 15 minutes at medium heat. Melt 1 tablespoon of fat in a pan. Brown the mushrooms in it. Season with salt and pepper. Deglaze with cream and another 200 ml water. Let it boil down for 5 minutes. Wash and clean the tomatoes. Add cucumber with the liquid, meatballs and tomatoes.

3. 3

   Season with salt and pepper. Deglaze with cream and another 200 ml water. Let it boil down for 5 minutes. Wash and clean the tomatoes. Add cucumber with the liquid, meatballs and tomatoes. Add sauce thickener, bring to the boil. Season again with salt and pepper. Wash chives and cut into small rolls. Stir into the ragout. Drain the potatoes. Serve ragout and potatoes garnished with fresh herbs

4. 4

   Add sauce thickener, bring to the boil. Season again with salt and pepper. Wash chives and cut into small rolls. Stir into the ragout. Drain the potatoes. Serve ragout and potatoes garnished with fresh herbs

Nutrition Facts

KCAL
590 kcal

CARBS
33 g

FATS
43 g

PROTEINS
17 g