Low-carb minced meat pan

Ingredients for 3 servings:

• 450 g minced beef
• 600 g cucumber(s)
• 350 g onion(s)
• 2 garlic cloves
• 1 tsp turmeric powder
• 1 tbsp, sautéed mustard seeds
• 200 ml meat broth or vegetable broth
• 3 tbsp apple cider vinegar
• 3 tsp xylitol (sugar substitute)
• ½ tsp herbal salt
• Salt and pepper, freshly ground
• Parsley leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

slightly sweet and sour

Peel and finely dice the onions and garlic. Set the diced pieces aside. Peel and halve the cucumbers, remove the seeds and soft core with a spoon, and cut the cucumber into 1.5-2 cm cubes, then set aside. Fry the minced meat in a pan (my minced meat had plenty of fat, so I didn’t add any additional fat). When the minced meat is lightly browned, remove it from the pan. Sauté the onions, garlic, and mustard seeds in the rendered fat. They shouldn’t brown. Pour in the stock. Add the cucumbers, turmeric powder, herb salt, apple cider vinegar, and xylitol. Cover the pan. Bring everything to a boil and simmer over low heat for about 8-10 minutes until al dente. Return the minced meat to the pan and let it warm through. Season everything again with apple cider vinegar, xylitol, salt, and pepper. Serve the minced meat pan in bowls or plates and garnish with some parsley leaves.