Braised cucumber and minced meat stew in mustard cream

Ingredients for 4 servings:

• 2 large pickled cucumbers or gherkins
• 500 g minced meat, mixed
• 1 m.-sized onion(s)
• 200 g cream
• 500 ml vegetable stock
• 5 tbsp mustard, medium hot
• 2 tbsp dill, frozen is also fine
• 2 tbsp cress
• 1 tbsp butter
• 4 tbsp sunflower oil
• some salt and pepper, green, to taste
• e.g. potato(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

the Berlin retro classic, with or without potatoes

Pour the sunflower oil into a pan and sauté the diced onion. Then fry the minced meat until golden brown. Meanwhile, halve the cucumber and remove the core with a teaspoon. Then slice it into finger-thick half-moons and add it to the pan. Sauté everything for a while, then add the vegetable stock and simmer the cucumber until soft. Once this is done, stir in the remaining ingredients and serve on a plate. You can also add diced potatoes or simply slices of toast, whatever you like.