Cucumber Fillet Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 cucumber (s), peeled, quartered and pitted
- 600 g pork fillet (s)
- 1 large onion (s)
- 200 g whipped cream
- 1 bunch dill
- 1 vegetable stock cube
- salt and pepper
- 400 ml water
- Oil for frying
- possibly cornstarch (Mondamin)
Print Recipe
Pin Recipe Instructions
- Cut the fillet into strips and fry in oil. When it has turned color, add the diced onions. Let everything brown, then add the cucumbers cut into thick slices (2-3 cm).
- Season with salt and pepper and add the cream, water and stock cube. After about 10 minutes of cooking (the cucumbers should still be al dente) add the chopped dill and possibly a little moonamine to thicken. Season again if necessary.
- Boiled potatoes or mashed potatoes go well with it.
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