Tomato-cucumber-pot

Name: Tomato-cucumber-pot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Mushrooms; 2 (approx. 750 g) Gherkins; 500 g Tomatoes; 1 TABLESPOON clarified butter; 2-3 (approx. 250 g) blanched veal sausages; 7-10 Tbsp salt, pepper; 1/2 bunch Dill; 100 g Crème fraîche.

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Mushrooms
2 (approx. 750 g) Gherkins
500 g Tomatoes
1 TABLESPOON clarified butter
2-3 (approx. 250 g) blanched veal sausages
7-10 Tbsp salt, pepper
1/2 bunch Dill
100 g Crème fraîche.

Directions

1
Clean, wash and halve the mushrooms. Peel, halve, core and cut cucumbers into pieces. Wash, clean and quarter tomatoes
2
Heat clarified butter. Press the meat mixture as dumplings directly from the skin and fry for about 5 minutes. Take out
3
Fry the mushrooms and cucumbers in the frying fat for about 5 minutes, season. Add tomatoes. Deglaze with 3/8 l water, bring to the boil, cover and stew for about 15 minutes
4
Wash and chop the dill and add it to the vegetables, except for one thing. Add dumplings, heat. Stir in 3 tablespoons of crème fraîche and season to taste. Serve with the rest of the crème fraîche and dill. Boiled potatoes taste good with it
5
Drink: cold beer