Braised cucumber pot

Ingredients for 4 servings:

• 2 cucumbers
• 500 g minced meat, mixed
• 2 small onions
• 1 garlic clove(s)
• 750 ml vegetable stock
• 2 tbsp tomato paste
• 1 mustard
• Paprika powder, hot
• salt and pepper
• e.g. dill, dried
• n. B. Sauce thickener
• possibly chili powder, if you like it hot
• Oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Braised cucumber with a twist

Since stuffing and wrapping cucumbers always seemed a bit too labor-intensive for me, I’ve made the whole process a bit easier. Take the cucumbers, peel them, and then cut them into 2-3 pieces. Halve these pieces again. Remove the seeds with a teaspoon and then cut into approximately 1 cm thick pieces. Lightly fry these in oil in batches until the cucumbers take on some color. Then remove from the pan and set aside. Meanwhile, peel the onions and garlic and dice them into small pieces. Sauté them in the oil with the cucumbers until translucent. Then add the ground beef and fry until crumbly. Next, add the tomato paste and lightly toast. Then add the mustard and stir well. Add the cucumbers again and deglaze the pan with the stock. Season to taste with paprika, salt, and pepper. Add dill, if desired (don’t forget: cucumbers and dill are in love, so don’t be stingy with it). Now let the whole thing simmer for about 15-20 minutes. Keep an eye on it, as the cucumbers tend to get too soft. Before serving, add a sauce thickener to adjust it to the desired consistency. We usually serve it with rice, but it’s also delicious with potatoes.