Hearty cucumber pan

Name: Hearty cucumber pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

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
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
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
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
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
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
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.