John Myers
Braised Cucumbers with Kasseler Ragout
The perfect braised cucumbers with kasseler ragout recipe with a picture and simple step-by-step instructions.
- 4 Stewed cucumbers
- 150 gr [Tk] Erbsen
- 1 tsp Vegetable broth powder
- Salt, pepper, oil and a heaped tablespoon of flour
- 200 gr Mushrooms
- 1 size Onion
- 400 gr Kassler
- 3 Tomatoes
- 1 tbsp Butter
- 100 gr Whipped cream
- Fat for the shape
- Let the peas thaw. Wash and peel cucumbers and cut about 1/3 lengthways as a lid. Core the cucumber. Heat the oil in the casserole. Sauté hollowed out cucumbers in it all around. Deglaze with 3/8 l water and bring to the boil. Stir in the broth. Cover and simmer for about 20 minutes.
- Dice the cucumber top. Clean, wash and slice the mushrooms. Peel and chop the onion. Wash, pat dry and dice the meat. Wash, chop and core the tomatoes. Take the cucumber out of the pot and place in a greased baking dish. Set the stock aside.
- Heat the fat in the pan. Fry the onion, smoked pork, mushrooms and cucumber cubes for 3-4 minutes while turning. Briefly sauté the tomatoes and peas, season. Dust with flour, sweat. Stir in the broth and cream, bring to the boil. Season the ragout to taste and spread it over the cucumber, possibly the rest.
- Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 15-20 minutes. I had basmati rice as a side dish
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