Cucumber – minced meat – pot

Ingredients for 2 servings:

• 3 large cucumbers
• 400 g sausage meat or
• minced meat
• 1 tbsp fat for frying
• 1 large onion(s)
• 125 ml vegetable stock
• 1 tbsp mustard
• 200 ml sour cream
• some marjoram
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

braised cucumbers with spicy minced meat

Brown the sausage meat (it’s more flavorful) or ground meat in a large pot with a little fat (I always use ghee/clarified butter) until crumbly. When it’s lightly browned, add the finely diced onions (the other way around, the onions burn easily). Season the ground meat generously with salt and pepper, and add a little more seasoning to the sausage meat if desired. Now add the mustard. Peel the cucumbers, cut them in half lengthwise, and scrape out the soft parts with a spoon. Then cut them lengthwise and the quarters into 2 cm wide pieces. Add to the meat and braise for 5 minutes. Then pour in the broth and simmer for 15 minutes for firm cucumbers or 25 minutes for soft cucumbers. Season again generously with salt, pepper, and marjoram, and stir in the sour cream. Serve with bread (simple and quick), potatoes (filling), or rice (healthy). For a complete main course, use just two cucumbers. In the photo, I used only two large cucumbers for 400g of minced meat, but I found that too meaty for a small dinner. The casserole also heats up really well, so it’s easy to prepare and quickly ready to serve the next day. With finely diced potatoes, it makes a delicious stew.