Cucumber Vegetable Pan

Name: Cucumber Vegetable Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Pork escalope; 2 (400 g each) Cucumbers; 1 collar (200 g) Spring onions; 2 tablespoons (10 g each) Oil; 1/8 l Vegetable broth; 2 (150 g each) Cup of sour cream (10% fat); 1 TEASPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cardamon; 1-2 TABLESPOONS Lemon juice; 1/2 bunch Dill

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Pork escalope
2 (400 g each) Cucumbers
1 collar (200 g) Spring onions
2 tablespoons (10 g each) Oil
1/8 l Vegetable broth
2 (150 g each) Cup of sour cream (10% fat)
1 TEASPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cardamon
1-2 TABLESPOONS Lemon juice
1/2 bunch Dill

Directions

1
Cut the meat into pieces of about 2 cm. Wash and dice the cucumber. Clean, wash and cut spring onions into rings. Fry meat in a pan with hot oil for about 5 minutes, remove.
2
Add the cucumbers and spring onions to the pan and fry for approx. 5 minutes. Deglaze with broth and add meat. Stir sour cream and cornstarch until smooth and add to the meat-cucumber vegetables, bring to the boil briefly.
3
Season to taste with salt, pepper, cardamom and lemon juice. Wash the dill, except for something to garnish, chop finely and sprinkle over the dish. Garnish with remaining dill.