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Braised Cucumbers with Minced Meat | Quick Summer Skillet
(0)
25 min
Quick
Knuspr-Küche
Klassische deutsche Hausmannskost für heiße Tage: Saftig geschmorte Gurken und würziges Hackfleisch in feiner Schmand-Dill-Sauce – fertig in nur 25 Minuten!
Ingredients
Preparation method
Preparation
Peel the cucumbers, halve them lengthwise, and scoop out the watery seeds with a spoon. Cut the cucumber flesh into bite-sized half-moons about 1.5 cm thick. Finely dice the onion and garlic. Finely chop the fresh dill.
Cooking in the skillet
Heat the vegetable oil in a large, deep skillet. Fry the minced meat over high heat for about 5 minutes until browned and crumbly. Season with salt and pepper.
Add the onion and garlic to the minced meat and sauté for 2–3 minutes until translucent. Then add the prepared cucumber pieces and roast briefly.
Chef's tip
Fresh parsley potatoes or a crusty sourdough bread for dipping into the creamy sauce go perfectly with this.
If you like it extra thick and creamy, you can mix 1 tsp of cornstarch with 2 tbsp of cold water and stir it into the boiling broth just before adding the sour cream.
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