John Myers
Stewed Cucumbers with Tomatoes
The perfect stewed cucumbers with tomatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Stewed cucumbers / land cucumbers
- 200 g Pork bacon streaked (breakfast bacon)
- 500 g Tomatoes
- 2 tbsp Butter
- 2 tbsp Flour
- 0,5 liter Broth clear
- 0,125 liter Cream 30% fat
- Sea salt from the mill
- Black pepper from the mill
- 1 Organic egg yolks
- Fresh dill
- Peel the cucumbers with a peeler, cut in half lengthways and scrape out the seeds with a teaspoon. Now cut into half moons 1/2 cm thick.
- I’ve already bought the breakfast bacon cut. Score the tomatoes crosswise at the base of the stem and scald with hot water. Rinse with cold water and remove the skin. Cut into quarters and core, cut into strips.
- Fry the bacon with the butter in a casserole. Add the flour and stir well. Deglaze with the broth and bring to the boil. Now add the cream and spices and season to taste.
- Add the cucumbers and cook covered (depending on the thickness of the slices). Season again to taste and take off the stove.
- Stir the prepared tomato wedges and the egg yolks into the vegetables, do not let them boil anymore.
- Finally mix in the chopped dill, done.
- Jacket potatoes or baked potatoes from the oven taste good with them.
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