John Myers
Ingredients for 4 servings:
- 800 g potatoes, cooked and sliced, possibly from the previous day
- 1 onion(s)
- 1 cucumber(s)
- 40 g butter or margarine
- 30 g flour
- ½ liter broth or water
- salt and pepper
- Vinegar
- ½ cup sour cream
- 1 tbsp dill, chopped tips
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
hot side dish to beef, meatballs, meatloaf, mutton and pork, or sausages
Sauté the finely diced onion in the fat, dust with flour, and fry until tender. Pour in the stock and stir thoroughly. Simmer over low heat for about 10 minutes, stirring regularly. In the meantime, peel the cucumber, halve it lengthwise, and scoop out the seeds with a spoon. Cut the cucumber into 1cm-wide strips or cubes. Add the sliced cucumber strips to the sauce and simmer for another 20 minutes, stirring occasionally. Season to taste with salt, pepper, and a generous splash of vinegar. Add the potatoes and heat through the sauce. Now stir in the sour cream and finish the dish with chopped dill.
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