John Myers
Ingredients for 4 servings:
- 500 g stewed cucumber(s) or thick garden cucumbers
- 4 m.-sized onion(s)
- 75 g bacon, streaky
- 4 tomatoes
- 1 tbsp ketchup
- salt and pepper
- ½ tsp sugar
- 1 tbsp margarine
- 100 ml water
- 1 tsp cornstarch
- 1 bunch parsley, chopped
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
old family recipe
Peel and halve the cucumbers, and scrape out the seeds with a spoon. Cut the cucumbers into thick slices. Dice the bacon, peel the onions, halve them, and thinly slice them. Melt the margarine in a saucepan, fry the bacon, and then sauté the onions until translucent. Add the cucumber pieces and sugar to the pan, stir, and sauté everything gently for about 5 minutes over low heat, stirring frequently. Add the sliced tomatoes and ketchup. Season with 1 teaspoon of salt and pepper. Pour on the water. Cover and simmer for 15 minutes. If the cucumbers are still too firm, simmer for a few more minutes, adding a little more water if necessary. Finally, thicken the braising liquid with cornstarch and season to taste. Add the chopped parsley to the vegetables. The braised cucumbers go well with pan-fried meat or braised sausage and boiled potatoes.
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