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Cucumber fillet pot

updated

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Ingredients for 4 servings:

  • 3 cucumbers
  • 600 g pork fillet(s)
  • 1 large onion(s)
  • 200 g cream
  • 400 ml water
  • Oil, for frying
  • 1 bunch of dill
  • Vegetable stock cubes
  • Salt and pepper, for seasoning
  • 1 pinch(s) of sugar
  • Cornstarch, for binding

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick to make and delicious

Peel the cucumbers, halve them lengthwise, and scoop out the seeds with a spoon. Quarter them and cut into bite-sized pieces (2-3 cm). Cut the fillet into strips and fry in oil. Once browned, add the diced onions. Let everything brown, then add the sliced ​​cucumbers. Season with salt, pepper, and a pinch of sugar. Add the cream, water, and stock cube. After about 10 minutes of cooking (the cucumbers should still be al dente), add the chopped dill and, if desired, a little Mondamin for thickening. Season again if necessary. Serve with boiled potatoes or mashed potatoes (or rice).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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